Recipe

Bold Rotisserie Chicken Salad Recipe: Tangy & Creamy

A punchy, creamy rotisserie chicken salad with lemon, Dijon, pickles, and herbs. Fast, flexible, and dangerously scoopable for sandwiches, wraps, or straight from the bowl.

By Matt Campbell

•

4.8

Jump to Recipe

If your weeknight brain is running on low battery but you still want food that tastes like you tried, this is the move. Rotisserie chicken does the heavy lifting, and we take it the rest of the way with a sauce that hits all the good notes: creamy, tangy, a little briny, and properly seasoned.

This is not the bland deli tub situation. We are building big flavor fast with lemon, Dijon, pickle brine, and a handful of herbs. You can pile it into a toasted sandwich, tuck it into a wrap, or eat it with crackers while standing at the counter. Highly recommended.

Why It Works

Rotisserie chicken = instant head start: you get tender meat without cooking anything from scratch.
Tangy + creamy balance: mayo brings richness, Greek yogurt lightens it up, and lemon plus Dijon keep it bright.
Pickle brine is the cheat code: it seasons the chicken from the inside out and adds that craveable zip.
Texture stays interesting: crisp celery, chopped pickles, and optional toasted nuts keep every bite lively.
Flexible by design: make it spicy, herby, extra crunchy, or a little sweeter depending on your mood.

Pairs Well With

Storage Tips

Keep It Fresh

Refrigerate: Store in an airtight container for 3 to 4 days. It actually gets better after a few hours as the flavors mingle.

Stir before serving: The dressing can loosen as it sits. Give it a quick stir and taste for salt, lemon, and pepper.

Keep crunchy add-ins separate: If you add nuts, fried onions, or extra celery, store them separately and mix in right before eating for max crunch.

Freezing: Not recommended. Mayo and yogurt tend to separate after thawing, and the texture gets watery.

Common Questions

What does “bold” mean here?

It means the dressing is not shy. Think lemon, Dijon, a little pickle brine, garlic, and enough salt and pepper to make the chicken taste awake.

Can I use only mayonnaise or only yogurt?

Yep. All mayo is richer and more classic. All Greek yogurt is tangier and lighter. If you go all yogurt, add an extra drizzle of olive oil or a bit more mayo substitute to round it out.

How do I keep chicken salad from getting watery?

Pat the chicken dry if it is very juicy, and dice celery and pickles small. If your pickles are extra wet, blot them on a paper towel first.

Is rotisserie chicken safe to eat cold?

Yes, as long as it was handled safely and refrigerated within 2 hours of buying or carving. Keep leftovers chilled and follow the 3 to 4 day window.

How can I make it spicy?

Add chopped pickled jalapeños, a pinch of cayenne, hot sauce, or a spoonful of chili crisp. Start small, taste, then commit.

What is the best bread for a chicken salad sandwich?

Something sturdy: toasted sourdough, a brioche bun, a ciabatta roll, or a wrap. Bonus points for adding lettuce or thin cucumber slices for crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Cutting board and chef’s knife
Measuring spoons
Citrus juicer or fork (optional, but helpful)
Rubber spatula or large spoon for mixing

I started making versions of this when I realized rotisserie chicken is basically a weeknight loophole. You buy one bird and suddenly you are a person with a plan. The first time I nailed the dressing, it was because I accidentally splashed in a little pickle brine and thought, wait, why is this so good? Now it is the non-negotiable. This is the bowl I make when I want something comforting but still bright, like cozy food with the windows open.

Bold Rotisserie Chicken Salad Recipe: Tangy & Creamy

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 4

Ingredients

3 cups shredded or chopped rotisserie chicken (about 1 pound, mix of white and dark meat)
1/3 cup mayonnaise
1/3 cup plain Greek yogurt (2% or whole milk preferred)
1 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 tablespoon pickle brine (from dill pickles)
1/2 cup finely diced celery (about 2 stalks)
1/3 cup chopped dill pickles (or cornichons)
2 tablespoons finely sliced scallions or chopped red onion
1 small garlic clove, grated or minced
2 tablespoons chopped fresh dill (or parsley)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Optional: 1/4 teaspoon smoked paprika
Optional crunch: 1/3 cup toasted sliced almonds or chopped pecans

For serving (optional): toasted bread or rolls, wraps, crackers, lettuce, tomato, sliced cucumber, extra pickles

Instructions

Prep the chicken. Pull the rotisserie chicken meat off the bones and shred or chop into bite-sized pieces. If the skin is very soft and you do not love it in chicken salad, skip it. If you do love it, chop it finely and join the party.
Make the tangy creamy dressing. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon, lemon juice, pickle brine, garlic, dill, salt, pepper, and smoked paprika (if using). Taste it now. You want it a little louder than you think because the chicken will mellow it out.
Add the mix-ins. Stir in the celery, pickles, and scallions (or red onion) until everything is coated.
Fold in the chicken. Add the chicken and gently stir until evenly dressed. If it looks a touch dry, add 1 to 2 teaspoons more mayo or a small splash of pickle brine. If it looks too loose, stir in a bit more diced celery, or just chill it for 20 to 30 minutes. It thickens as it sits.
Finish and adjust. Taste and adjust with more salt, pepper, lemon, or Dijon. If using nuts, fold them in right before serving so they stay crunchy.
Serve. Pile onto toasted bread, stuff into a wrap, or scoop with crackers. If you are making sandwiches, a layer of lettuce helps keep the bread from getting soggy.

Nutrition information is estimated.

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