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Need food for potluck- chicken salad from a rotisserie chicken?

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I have been cooking constantly for the last 4 days- had house guests. I found out last night that the neighborhood is having an impromptu party and we are all asked to bring food. I don't want to cook anymore this week. I have a whole rotisserie chicken in the refrigerator that I bought yesterday (for enchiladas- bought two and only needed one). I'm thinking I can make chicken salad out of this. Anyone have a recipe or other ideas??

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  1. I have made chicken salad out of rotisserie chicken many times and I think it comes out better becasue the chicken is already seasoned. I really don't do anything fancy BUT I do add some of the drippings from the pan and it gives it so much flavor.

    1. I saute some chopped onion and a little curry powder and add it to shredded chicken along with chunks of mango, chopped celery, cubed cucumber, halved grape tomatoes, scallions, and just enough mayo to bind, then sprinkle with toasted pistachios. Light and a bit different. But even that might be more cooking than you feel like after what you've been through! How about a couple boxes of popsicles?

      1. Costo actually sells their chicken salad as being made from their rotisserie chicken. It is quite good. Just remember to dress it properly and keep any skin out, just in case their are some seasonings onthe rotisserie chicken that you don't want in your chicken salad (like BBQ sauce).

        1. My chicken salad is little more than chicken. I put in some lemon juice, s&p and enough mayo to hold it together but not make it mayo-ish. I think it was Karl S who suggested that shredded cooked chicken works better than cubed so I've been doing that since and agree.

          1. I do a simple curry chicken salad and I have made it from rotisserie chicken. With the chicken, I add some very fine onion (I don't like raw onion "crunch"), celery (in small "chunks"), granny smith apple, curry powder (to taste, also depends on how fresh it is), s&p, a little apple cider vinegar, and mayo.
            You can adjust the proportions and level of "creaminess" to your taste. But it's just different enough for a party but still simple and easy.

            12 Replies
            1. re: eamcd

              That sounds SO good. And if someone didn't want curry, it would be easy to substitute.

              1. re: c oliver

                I like granny smith in mine as well eamcd, nice add with celery, onion some seasoning and I do like a little cider vinegar with my mayo, s/p and sometimes I will add some golden raisins. I prefer mostly chicken although I have done different versions, but that is probably a favorite of mine.

                Curry, no offense, It just isn't a favorite, but I am sure it would taste good. I found that only 2 of my friends like curry. Even though I don't like it I have made it and found they don't like it either. Maybe just us. It is a great spice and I wish I did like it, but I tend to stay away from it for most dishes especially potlucks. But it is a great spice. That is just my take on it.

                And Karl, sorry, I like small cubes rather than shredded, but again just personal preference. They both taste the same, I just like cubes for some reason. When I was little we used to get chicken salad from this small deli and it was always shredded and I hated it TOO much mayo. So I guess to this day the shredded reminds me of that. I just like cubes is all.

              2. re: eamcd

                Another winning find for me on Chowhound.

                I made this version tonight with a rotisserie chicken I made last night. I didn't use the onion, and have been shredding my chicken like c oliver does, thanks again to KarlS for this advise, and it's the only way I will do chicken salad now.
                I loved the addition of the curry powder, granny smith apple, apple cider vinegar and mayo.
                I almost don't want to take it to my sisters tomorrow, and keep it for myself it's so good. I'm so happy I gave this one a try.

                1. re: Infomaniac

                  And *I'M* so glad you reported back. Now others of us will try it. Thanks.

                  1. re: Infomaniac

                    I'm a shredder, too. Then I go the extra mile and use the tooth-headed meat tenderizer and pound the meat, to further open the fibers. I reserve 1/4 of the chunkier shreds to add later, unpounded. Then chop to various lengths from one inch to 1/4 inch. Then put the meat in the mixing bowl and stir vigorously with a fork to further separate fibers. Now add the reserved unpounded shreds, chopped. The operative idea is to get a full variety of textures and sizes. Then splash a mixture of vinegar/lemon juice/fish sauce/grated onion juice/tabasco, to moisten the fibers. Stir again. This step means you don't need to use as much mayo.

                    When fibers have absorbed the liquid, then add diced celery, diced onion (dried chopped onion adds a nice twist here), dill relish, and chopped red peppers (tiny if fresh; larger if roasted/canned). The spice trinity is coarse-ground celery seed, dried dill, and dried parsley. Then white pepper. A pinch of sugar and salt is optional but also a national tragedy, and I like to wait till after melding to make the call.

                    Now its time to gingerly add the mayo. Keep it minimal. After a few hours of melding in the fridge, stir and check for binding texture to determine if more mayo is needed, or any salt or sugar.

                    Use the toothed hammer to express your love, and your guests will love your salad.

                    1. re: FoodFuser

                      Thanks for sharing this technique, and the method makes sense. I'll be going at it again soon and will give it a try. The salad I took to my sisters was a huge hit from my traditional chichen salad.

                      1. re: Infomaniac

                        Infomaniac, how do you feel about nuts in your chicken salad? i make a very similar one to this, but i also fold in chopped cashews. they're a great addition.

                      2. re: FoodFuser

                        I'm sure I'm going to slap my forehead but what is a "tooth-headed meat tenderizer"? Could you post a picture please? And, wow, that sounds fabulous. I DO think a lot of people use way too much mayo and the chicken (or tuna or shrimp) then doesn't shine.

                        1. re: c oliver

                          Like this:
                          http://www.foodutensils.com.au/meat-h...

                          Allegedly derived from this earlier tool:
                          http://www.flickr.com/photos/walteram...

                          1. re: FoodFuser

                            Helpful and funny! Nice way to start the day. Thanks.

                          2. re: c oliver

                            Yes...I'm fond of nuts and will give it a go. Sounds like a great addition.

                        2. re: Infomaniac

                          I'm so glad you liked it and others might try it.
                          I'll have to try the shredding suggestion next time too. I'd always tended toward the "chunk" version, but I'm interested in that method others suggest.

                      3. For my chicken pasta salad I use Rigatoni. If you prefer ziti then try to find a brand or similar shape with ridges or some texture on the out side of the pasta so the dressing will cling to it. I cook the pasta VERY al dente because I do not want to rinse the pasta after I drain it. The surface starch that remains helps the dressing cling to the pasta. If you must rinse it then that is far better than over cooking.

                        For the dressing;
                        1 1/4 cups EVOO
                        Juice and zest from one lemon (1/3 of a cup)
                        2 Tbs Tarragon vinegar
                        2 medium cloves of garlic-minced
                        Sea salt & fresh ground pepper
                        Approximately 2 Tbs of each of the following fresh herbs finely chopped,
                        Basil
                        Oregano
                        Parsley

                        For the salad;
                        1 pound cooked pasta
                        Flesh from one whole cooked and pulled chicken
                        2 Sweet onions sliced, grilled & chilled
                        Tomatos to taste. If you have time I like to roast them in advance and allow them to cool or you can use fresh or sun dried if you prefer.
                        10-12 oz of crumbled French Feta. I prefer Valbreso
                        Marinated artichoke hearts - to taste
                        Add some of your favorite olives and enjoy!

                        1. i presume it's too late, but honestly, the canned chicken at TJ's, that is held in chicken broth, is incredibly moist and works well in all sorts of "shredded chicken dishes," including Bonnie's Buffalo Dip... i'd probably suggest making that for your potluck... but make moe than you think you'll need --- it goes fast!

                          1. I often buy rotisserie chickens for the purpose of making chicken salad. I'm a shredder. The traditional with grape halves and walnut pieces is ok, but I find the walnuts a little oily and strong and I substitute pecans. Sometimes I'll do a sweet mango & dill, sometimes a mild chipotle, sometimes sundried tomatoes, sometimes curry. There are a lot of options, but one doesn't want too many strong competing flavors. Example: mango and red onion looks pretty and tastes good for half an hour, but by the next day both flavors are ruined.

                            1. Two no mayo shredded chicken salads:

                              1. Dressing of: white vinegar, vegetable oil, ground toasted sesame seeds (to a paste), salt, pepper, touch of sugar, some chicken stock, and chopped green onion/chives; shred chicken and mix with knife sliced iceburg lettuce (I know, I know) and dress. Top with a bit of torn cilantro.

                              2. Dressing of red wine vinegar, vegetable oil, salt, pepper, some honey; marinade feather cut red onion and thin long slices of pear and of tomato (with seeds and inner parts removed) in the dressing; add in shredded chicken immediately prior to serving. Top with torn cilantro.

                              1 Reply
                              1. re: Sam Fujisaka

                                Those both sound great. BTW, I will only use knife-sliced lettuce on a BLT. Need that crunch.

                              2. No shredded for me, just a personal taste, but the recipes are great! Shredded is just a texture I do NOT like for this salad. But other wise love some of the recipes and ideas.