Rotisserie Chicken Salad

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A quick, easy and flavoursome salad made using a rotisserie chicken combined with fresh salad ingredients and a sesame dressing. Ready in 15 minutes!

A bowl of salad with lettuce, shredded cabbage, red peppers, green onions, cilantro, peanuts, and a creamy dressing, served on a green plate.

Like a lot of people, one of our easy family dinners involves a cooked chook, coleslaw and buns picked up from the supermarket at 5pm. Well, this Rotisserie Chicken Salad is like the grown up version of that! Simply chop the chicken combine it with your favourite, seasonal vegetables and a drizzle of Roasted Sesame Dressing. For another easy recipe with rotisserie chicken, try our Bang Bang Chicken Salad as well!

Ingredient notes:

A countertop with a roast chicken, lettuce, red cabbage, carrots, red bell pepper, green onions, cucumbers, cilantro, mixed nuts, and a bottle of salad dressing.

Rotisserie chicken: The beauty of this recipe is that you don't have to cook the chicken! Simply pick up a cooked chook (aka a Bachelor's Handbag as they've been affectionally named) on the way home! Or, use leftover roast chicken.
Roasted Sesame Dressing: I love the Japanese flavour of this particular dressing. If you can't find it or don't like the flavour, feel free to use something else!
Salad veggies: Likewise, any type of vegetables can be used in this salad. I chose these ones for a variety in colour, taste and texture. But as always, use what you have to hand or your family will actually eat.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Remove the meat from the rotisserie chicken and chop into bite sized pieces. Discard the skin and bones. Add the chicken, along with the lettuce, carrots, cabbage, cucumber, capsicum, to a large bowl. Toss to combine.

Chopped cooked chicken on a cutting board next to a bowl of lettuce, red bell pepper, purple cabbage, carrots, and cucumbers, with peanuts, a green onion, and sauce nearby.

A glass bowl containing chopped lettuce, shredded purple cabbage, and cooked diced chicken being mixed with a spoon.

Drizzle over the dressing and toss well until everything is lightly coated. Pour into a serving dish then scatter over the spring onion, coriander and roasted peanuts.

Chopped salad with lettuce, carrots, red cabbage, cucumbers, chicken pieces, and a generous drizzle of creamy brown dressing on top.

A close-up of a colorful salad with lettuce, peanuts, green onions, red bell peppers, cilantro, and a creamy dressing on a light green plate.

Serve with extra dressing drizzled over the top.

A bowl of chopped salad with lettuce, peanuts, green onions, cilantro, and shredded vegetables on a marble surface, next to serving utensils and a napkin.

Recipe FAQs:

Can I make this salad ahead of time?

Yes! Prepare and chop all the ingredients up to a day in advance and store them separately in the fridge. Assemble and add the dressing, coriander and peanuts just before serving for the freshest texture.

What can I use instead of rotisserie chicken?

Leftover roast chicken, poached chicken breast or grilled, shredded chicken thighs will all work well. It's a great way to use up leftovers.

Can I customise the vegetables?

Absolutely. This salad is very flexible. Try adding edamame beans, snow peas, avocado, radishes, bean sprouts or sliced red onion, depending on what you have on hand.

Storage:

Store leftover salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing and roasted peanuts separate until ready to serve, as the lettuce will soften once dressed. This salad is not suitable for freezing.

Top tips:

Any of your favourite salad dressings will work with this, I just like the Japanese-style of the roasted sesame flavour.

Related Recipes:

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Rotisserie Chicken Salad

Yield: Serves 4

Prep Time: 15 minutes

Total Time: 15 minutes

A quick, easy and flavoursome salad made using a rotisserie chicken combined with fresh salad ingredients and a sesame salad.

Ingredients

1 whole cooked rotisserie chicken
½ iceberg lettuce, chopped
2 small carrots, finely sliced
¼ red cabbage, finely sliced
4 mini cucumbers, sliced or use diced cucumber
1 red capsicum, thinly sliced
100ml roasted sesame dressing, plus extra to serve
1 spring onion, finely sliced
1 handful fresh coriander, roughly chopped, optional
½ cup roasted peanuts, roughly chopped

Instructions

Remove the meat from the rotisserie chicken and chop into bite sized pieces. Discard the skin and bones.
Add the chicken, along with the lettuce, carrots, cabbage, cucumber, capsicum, to a large bowl. Toss to combine.
Drizzle over the dressing and toss well until everything is lightly coated.
Pour into a serving dish then scatter over the spring onion, coriander and roasted peanuts.
Serve with extra dressing drizzled over the top.

Notes

Any of your favourite salad dressings will work with this, I just like the Japanese-style of the roasted sesame flavour.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 24gSaturated Fat: 4gUnsaturated Fat: 20gCholesterol: 71mgSodium: 439mgCarbohydrates: 14gFiber: 5gSugar: 6gProtein: 30g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya