Photo Credit: Primal Kitchen

Rotisserie Chicken Salad

This 15-minute, no-cook chicken salad recipe uses an entire rotisserie chicken, a few pantry items, chopped produce, and bacon for smoky saltiness.

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Rotisserie Chicken Salad

Rotisserie Chicken Salad

This 15-minute, no-cook chicken salad recipe uses an entire rotisserie chicken, a few pantry items, chopped produce, and bacon for smoky saltiness.
Course: Lunch
Keyword: avocado oil, chicken salad, primal kitchen, rotisserie chicken
Servings: 4
Calories: 503kcal

Ingredients

Instructions

  • Remove all of the meat from the bones of the rotisserie chicken, and place in a large bowl (it's OK if some of the skin is left on the meat).
  • Save the chicken carcass to make chicken bone broth. You can place the bones in a resealable freezer-safe bag to freeze for later use.
  • Wash and dry the leaves of the butter lettuce. Divide the leaves into bundles of about 4 lettuce leaves per bundle.
  • To the bowl with the rotisserie chicken, add mayo, ranch dressing, black pepper, onion, celery, apple, and bacon. Mix well to combine.
  • Re-use the cleaned and dried rotisserie chicken container to store any chicken salad leftovers. Place the chicken salad to the right, and the washed and dried lettuce leaves to the right. Pop the lid on and store for up to 5 days in the refrigerator.

Notes

This recipe originally appeared on Primal Kitchen's blog.

Nutrition

Calories: 503kcal | Carbohydrates: 11g | Protein: 27g | Fat: 42g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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