Rotisserie Chicken Salad

You can substitute some of the melted chicken fat from the rotisserie chicken for the oil in the dressing.

Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8


  • 1 Italian-seasoned rotisserie chicken (3 lbs.)
  • 1⁄2 small cucumber, peeled, seeded, and diced
  • 1 cup chopped cherry tomatoes
  • 1⁄4 cup diced red onion
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 clove garlic, minced
  • 1⁄4 tsp. sea salt
  • 1⁄4 tsp. freshly ground black pepper
  • 4 Tbsp. extra-virgin olive oil


  • Remove and discard the skin and bones from the chicken; place the meat in a large bowl and shred it. Stir in cucumber, tomatoes, and onion.
  • Add the vinegar, mustard, garlic, salt, pepper, and oil to a jar; cover and shake vigorously to emulsify. Pour the dressing evenly over chicken mixture and toss to combine. Serve immediately.