There are lots of recipes for chicken salad, but this is Ree’s current favorite and uses rotisserie chicken as a convenient shortcut. The dressing uses all pantry ingredients, which means this dish can be on the table in around 10 minutes.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2/3 cup hickory BBQ sauce
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 cups pulled rotisserie chicken, dark and white meat
- 1/3 cup chopped pickled jalapeños
- 1/3 cup chopped pickles
- 2 green onions, thinly sliced
- 4 ounces Cheddar, diced small
- Iceberg lettuce leaves
- 1 white onion, sliced
- 4 slices Texas toast
Instructions
- In a small bowl, mix the BBQ sauce, mayonnaise, chili powder and paprika. To a large bowl add the chicken, then, reserving a little of each for garnish, add the pickled jalapeños, pickles and green onions. Pour over about two-thirds of the dressing and fold in. Add the Cheddar and continue folding until combined.
- Taste and adjust seasonings as needed. Transfer to a serving bowl and garnish with the reserved, jalapeños, pickles and green onions.
- To serve, add a couple leaves of iceberg to a plate. Top with a scoop of the chicken salad, garnish with white onion slices and place the Texas toast on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 37 g |
| Saturated Fat | 10 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 1053 mg |
Reviews
This is the BEST !! I have made it a bunch of times !! Freezes well too !!
This was really good. I was hesitant at first but I’m glad I tried it. I didn’t have pickles or pickled jalapeños, but I did have pickled peppadews and those worked well; however, I could definitely see how the pickles would be great in the salad. The little cubes of cheddar added great texture and flavor. Yum!
Easy