This is the 3rd day on your single rotisserie chicken. Today let’s make chicken salad.
This is simplicity itself. Take the remaining meat from the chicken that you’ve already deboned and place it on a cutting board. Cut it into chunks of no more than 1/4 inch square. Place the chunks in a bowl and add 1 tablespoon of mayonnaise. I also like to add a single diced stalk of celery for crunch. Stir.
Cooking is hard, no?
You can serve on a sandwich or on a bed of lettuce or sliced tomatoes.
Serve with leftover cheesy chicken tortilla soup.
Day 3 of Rotisserie Chicken Week: Chicken Salad by Randy Murray, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.