When the summer months hit, it gets harder to be in the kitchen. My little New York studio apartment gets so toasty and when I start cooking, all I do is sweat. So there are days, much like today, when the heat index is over 90 and I’m stifling in thick humid air, I reach for a no-cook classic, like this chicken salad starring a store bought rotisserie chicken. This makes enough salad to have on-hand throughout the week to make an easy sandwich on the go, or a quick and tasty snack between meals. And of course, my favorite thing about a chicken salad is that I don’t even have to turn on the stove. This is super flexible, so feel free to add anything you like. No nuts? Take ’em out. Prefer green apples or grapes? Add ’em. Fancy the crunch of an onion? You know what to do. Enjoy!
Rotisserie Chicken Salad with Pecans
Ingredients
- cooked rotisserie chicken, shredded, skin discarded, about 3 – 4 cups
- 1 cup mayonnaise
- Juice of one lemon
- 1 Tbsp Dijon mustard
- 2 ribs celery, chopped
- 1/2 cup pecan halves, chopped
- 2 Tbsp freshly chopped tarragon
- 1/4 tsp cayenne pepper, or to taste
- Salt and pepper, to taste
- Serving suggestion: between slices of toasty bread, on a bed of greens, or as a dip
Instructions
- Combine all ingredients in a large mixing bowl. Stir to thoroughly combine.
- Serve in between slices of your favorite toasted bread as a sandwich, alongside crackers as a dip, or on a bed of a greens for a tasty salad.
