The Best Rotisserie Chicken Salad Recipe

4 servings
15 min

Folks, our rotisserie chicken salad recipe is not messing around. Not only will it hit the spot; it will leave you wanting more! This chicken salad is both sweet and savory, creamy and crunchy, and most importantly - sooooo freakin' good!

chicken salad sandwich on gingham blanket with strawberries

Summer is almost here in Portland! Along with the seasonal change comes what I like to call: cooking lethargy...or cooking fatigue. Lol. Basically, when the weather gets warm, I don't want to cook. I just want to eat fresh fruits and veggies, food on sticks, salami/cheese platters, etc. So, this no-cook chicken salad sandwich is the perfect thing to drum up (no pun intended)!

🛒 Ingredients

labelled ingredients for chicken sandwich on grey counter

See recipe card below for ingredient quantities.

rotisserie chicken salad sandwich on wheat bread

Find more tips and tricks for making our delicious Rotisserie Chicken Salad Sandwich.

The Best Rotisserie Chicken Salad Recipe
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • ▢ 2 cups chicken pre-cooked & shredded
  • ▢ 3/4 cup red grapes halved
  • ▢ 3 stalks celery chopped
  • ▢ 2 Tablespoons pumpkin seeds
  • ▢ 2 Tablespoons almond slivers
  • ▢ 1/2 cup mayo
  • ▢ 1/4 - 1/2 teaspoon salt
  • ▢ 1/4 teaspoon black pepper
  • ▢ 8 slices bread your choice

Mix all ingredients (except bread) together in large bowl.
Spread chicken salad mix over bread to make sandwiches.
  • Note on time: this recipe takes 15 minutes, but does not include the time it takes to remove and shred the chicken meat.
  • Feel free to make ahead because the salad keeps well in the fridge. Then it'll be ready when you're hungry!
  • Pull chicken off the bones while the chicken is still warm. It's way harder to get the chicken off the carcass when it's cold.
  • When making the salad, start with less mayo and taste-test. You can always add more later.
  • Make the chicken salad lighter by swapping ½ of the mayo for (low-fat) greek yogurt or sour cream.
Marcie and Julie at Platein28
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  • Susan Spoto Susan Spoto on Aug 25, 2023

    We make this frequently, though we never thought to add the slivered almonds so thanks for that idea. Also we add carrots and instead of using mayo, we buy the cilantro / avacado yogurt dressing (in the refrigderated section) for a healthier alternative to mayo and it adds great flavor. We also sometimes will add apples if we have them around.