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  • Writer's pictureGabrielle Hegert

Classic Chicken Salad

Chicken salad is one of those dishes that always hits the spot! Just the right amount of savory with a little crunch.


  • 1 rotisserie chicken, I use original or lemon pepper flavored

  • 4 celery stalks, finely chopped (this can be adjusted based on your preference)

  • 1 cup of red seedless grapes, cut in half (this can be adjusted based on your preference)

  • 1 cup of mayonnaise (add more if needed, I don't like mine too saturated)

  • Salt and pepper (to taste)

  • 1 loaf of fresh ciabatta bread, uncut


  1. While your rotisserie chicken is still warm, remove skin, de-bone, and add to a large mixing bowl.

  2. Using two large forks, finely shred your chicken, evenly mixing the light and dark meats.

  3. Next chop your celery and mix evenly with the chicken.

  4. Then you will quarter the red seedless grapes, add to the bowl, evenly mix as well.

  5. Now it's time for your mayo, salt, and pepper - slowly adding each in as you thoroughly mix. You can always add more of each but you want to make sure you don't over-do it on these.

  6. Once you have everything tasting to your liking, cover and set in the fridge to chill for at least 1 hour - longer the better, my husband says its best after 24hrs.

  7. Slice and toast your bread - plate and serve as pictured above with the sides of your choice.

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