#1 Chicken Salad Recipe
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Rotisserie Chicken Salad
1 ROTISSERIE CHICKEN
1/2 MEDIUM ONION (MINCED)
1/8 CUP CHOPPED CELERY
1/2 TSP. DILL WEED (CHOPPED)
1/4 TSP. PEPPER
1/2 CUP MAYONNAISE
Onion: Chop fine (mince) Use dehydrated or sautéd’
onions for a milder flavor.
Chicken: If refrigerated, take out and let sit at room
temperature for 1 hour before mixing. Take off skin,
bones, and cartilage. Chop chicken into 1/2 in size
cubes.
Celery: chop in small pieces.
Combine above ingredients in large bowl and mix
with a metal spoon so you can break up chicken
chunks. (I prefer to hand mix…Tammy)
Options: Omit Dill if preferred. Add additional
ingredients like chopped pecans and grape halves for
special occasions. Some like to warm and serve with
toasted almond slices in salad.
Appetizers: Bake small phyllo cups. 20 minutes
before guests arrive put a dollop of chicken salad in
each cup! People will love these!
Sandwich: Best on sourdough (untoasted) with a
thinly sliced cucumber and a little mayo. Yummy!
Recipe servings vary with size of chicken.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!

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