Description
This refreshing Summer Chicken Salad is a perfect balance of savory and sweet, combining shredded rotisserie chicken with juicy red grapes, crisp celery, and a flavorful dressing of Duke’s Light Mayonnaise, dijon mustard, and sweet relish. Enhanced with zesty lemon, fresh dill, and a hint of lemon pepper seasoning, this easy no-cook salad is perfect for light lunches or picnics.
Ingredients
Scale
Chicken
- 1 small rotisserie chicken, bones and skin removed (500 grams)
Produce
- 1 cup red seedless grapes, halved (165 grams)
- 3 stalks celery, chopped (70 grams)
- 1/2 lemon, juiced and zested
- 1/4 cup green onion, chopped
- 1 tbsp fresh dill, chopped
Condiments & Seasonings
- 1/2 cup Duke’s Light Mayonnaise (120 grams)
- 3 tbsp sweet relish (45 grams)
- 1 1/3 tbsp coarse ground dijon mustard (20 grams)
- 1 tsp lemon pepper dill seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare Chicken: Remove all bones and skin from the rotisserie chicken and shred the meat into bite-sized pieces. Place the shredded chicken in a large mixing bowl.
- Add Ingredients: Add the halved grapes, chopped celery, green onions, and fresh dill to the bowl with the chicken. Pour in the mayonnaise, dijon mustard, and sweet relish. Add the lemon juice and zest, lemon pepper dill seasoning, salt, and black pepper.
- Mix Salad: Using a large spoon or spatula, gently fold all ingredients together until everything is evenly coated with the dressing. Mix thoroughly but carefully to maintain the texture of the chicken and other ingredients.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together for best taste.
Notes
- This salad is best served chilled for a refreshing flavor.
- Use rotisserie chicken for convenience and added flavor, or substitute with cooked shredded chicken breast if preferred.
- Adjust seasoning like salt and lemon pepper dill seasoning according to taste.
- Grapes can be substituted with apple chunks for a different sweet note.
