Super Easy Rotisserie Chicken Salad
Author: Work. Cook. Eat.
Recipe type: Lunch
Prep time:
Total time:
Serves: about 4 cups
- 1 rotisserie chicken
- 2 eggs, hardboiled, diced
- 1 green bell pepper, diced
- ½ cup pecans, chopped
- 1 medium dill pickle, diced
- 1 cup mayo
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Remove meat from rotisserie chicken, do not use skin. Shred or chop into ½ inch chunks.
- In a large bowl, combine chicken, hardboiled eggs, bell pepper, pecans and pickle.
- In a small bowl stir together mayo, mustard, garlic powder, salt and pepper.
- Add mayo mixture to chicken mixture. Stir to combine.
- Serve as a sandwich, on crackers, or however you like! Store in an airtight container in the refrigerator for up to 5 days.
Recipe by Work. Cook. Eat. at https://www.workcookeat.com/super-easy-rotisserie-chicken-salad/
3.5.3226