Loaded Rotisserie Chicken Salad

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (chicken, nuts)

  Carbohydrates (mayo, veggies, fruit)

  Fat (mayo, chicken)

  Fiber (fruit, veggies)

  Other (the apples, celery, and grapes all contain water making this a good summer meal option)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Chunky

  Creamy

  Chewy

  Tender

  Light

  Fresh

  Tangy

  Sweet

  Savory

  Cool

I honestly haven’t been a fan of chicken salad until I made it myself. I always thought it had too much mayonnaise and not enough of the good stuff — the nutty pecans, crunchy celery, juicy grapes, and tart, chewy cranberries.

My loaded chicken salad made with shredded rotisserie chicken has about as much of the “extras” as it does chicken and is much lighter on the mayo. The perfect ratio, if you ask me!

Although I prefer to use rotisserie chicken, you can still opt for canned or baked chicken if you’d like. As an additional time saver, some stores even offer pre-shredded rotisserie chicken in the prepared foods department or as an option on their salad bar.

I love how versatile chicken salad is as well. You can use it as a topper for mixed greens, wrap it in a tortilla, or sandwich it between two thick slices of bread for equally satisfying and balanced lunches.

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Allergens: Nuts, dairy, egg

Servings: 2-3

Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

Ingredients:

1 cup shredded rotisserie chicken (I purchase the plain rotisserie and shred it myself, but often you can find pre-shredded in the deli section)

1/4 cup chopped pecans

1/4 cup dried cranberries

1/4 cup diced celery

1/4 cup diced green apple

4-5 red grapes, halved

3 tbsp mayo

Salt and pepper, to taste

Directions:

1. Shred rotisserie chicken.

2. In a large mixing bowl, combine all ingredients until evenly distributed.

3. Serve over greens, in a wrap, or on a sammy! It can be stored in an airtight container in the fridge for up to one week.

Note: You can save the bones and residual meat to make bone broth or freeze in a freezer-safe airtight bag for making soup or broth later on.

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