Rotisserie Chicken Salad with Grapes, Apples, and Green Sauce
A creamy, herby rotisserie chicken salad with grapes, apples, pistachios, mayo, Dijon, and Green Sauce. It is crunchy, a little sweet, and best after chilling so the flavors can settle into the chicken.
Equipment
- Large mixing bowl
- Cutting board
- Sharp chef knife
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 1 whole rotisserie chicken meat and some skin removed and chopped, about 5 to 6 cups or 750 to 850 g chopped chicken
- ⅓ to ½ cup Green Sauce about 80 to 120 ml
- ⅓ cup mayonnaise plus more as needed, about 75 g
- 1 tablespoon Dijon mustard about 15 g
- ⅓ cup finely diced red onion about 50 g
- 2 celery stalks finely diced, about 80 g
- 1 cup fresh grapes halved or quartered, about 150 g
- 1 small apple thinly sliced or diced, about 150 g
- ⅓ cup chopped pistachios about 40 g
- 2 tablespoons chopped fresh herbs such as basil, cilantro, parsley, or a mix, about 8 g
- Salt to taste
- Black pepper to taste
- Fresh lemon juice optional, to taste
Instructions
- Remove the meat and some of the skin from the rotisserie chicken. Discard the bones or save them for stock. Chop the chicken and skin into bite sized pieces.
- Finely dice the red onion and celery. Slice or dice the apple. Halve or quarter the grapes, depending on their size. Chop the pistachios and fresh herbs.
- In a large mixing bowl, stir together the Green Sauce, mayonnaise, and Dijon mustard until creamy and smooth.
- Add the chopped chicken, red onion, celery, grapes, apple, pistachios, and herbs to the bowl.
- Gently fold until the chicken is evenly coated and the mix ins are distributed. Do not overmix or the fruit can break down.
- Taste and season with salt and black pepper. Add lemon juice for brightness, more mayonnaise for creaminess, more Dijon for punch, or more Green Sauce for a brighter herb flavor.
- Cover and refrigerate for at least 1 hour before serving. For the best flavor, chill for 24 hours.
Notes
Chef tips
Include some of the rotisserie chicken skin if you like deeper chicken flavor.
Start with ⅓ cup Green Sauce, then add more after tasting.
If making this ahead for guests, add the pistachios right before serving so they stay crunchier. Substitutions Use almonds, pecans, walnuts, or cashews instead of pistachios.
Use basil for a sweeter herb flavor, cilantro for brightness, or parsley for a cleaner classic flavor.
Use Greek yogurt for part of the mayonnaise if you want a tangier dressing.
Use lemon juice or a splash of apple cider vinegar if the salad tastes too rich. Variations Serve it as sandwiches, lettuce cups, croissant chicken salad, cracker scoops, or over greens.
Add diced cucumber for extra crunch.
Add a small spoonful of honey if your grapes are not very sweet.
Add extra Dijon if you want a sharper deli style flavor. Storage Store in an airtight container in the refrigerator for up to 3 days. Stir before serving. Reheating This recipe is served cold. Do not reheat. Make ahead guidance This chicken salad tastes best after chilling. Make it at least 1 hour ahead, or up to 24 hours ahead for the best flavor. Add pistachios before serving if you want the crunchiest texture. Serving ideas Serve on toasted sourdough, croissants, sandwich bread, crackers, lettuce cups, or over a simple green salad.
Start with ⅓ cup Green Sauce, then add more after tasting.
If making this ahead for guests, add the pistachios right before serving so they stay crunchier. Substitutions Use almonds, pecans, walnuts, or cashews instead of pistachios.
Use basil for a sweeter herb flavor, cilantro for brightness, or parsley for a cleaner classic flavor.
Use Greek yogurt for part of the mayonnaise if you want a tangier dressing.
Use lemon juice or a splash of apple cider vinegar if the salad tastes too rich. Variations Serve it as sandwiches, lettuce cups, croissant chicken salad, cracker scoops, or over greens.
Add diced cucumber for extra crunch.
Add a small spoonful of honey if your grapes are not very sweet.
Add extra Dijon if you want a sharper deli style flavor. Storage Store in an airtight container in the refrigerator for up to 3 days. Stir before serving. Reheating This recipe is served cold. Do not reheat. Make ahead guidance This chicken salad tastes best after chilling. Make it at least 1 hour ahead, or up to 24 hours ahead for the best flavor. Add pistachios before serving if you want the crunchiest texture. Serving ideas Serve on toasted sourdough, croissants, sandwich bread, crackers, lettuce cups, or over a simple green salad.
Nutrition
Serving: 230gCalories: 506kcalCarbohydrates: 13gProtein: 40gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gCholesterol: 128mgSodium: 935mgPotassium: 577mgFiber: 2gSugar: 8gVitamin A: 739IUVitamin C: 13mgCalcium: 58mgIron: 3mg
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