Every time we go to Costco, we pick up a rotisserie chicken. I consider the Costco rotisserie chicken one of the best deals on the market – for $4.99 you can get a week’s worth of meals, plus bones to make stock if you are so inclined. Much faster and easier (and sometimes cheaper) than roasting your own chicken, and the perfect item for an easy dinner and meal prep.
We got our Costco run in this week (we haven’t been in about a month, we usually go every weekend to check out new items and snack on free samples – but all of that has gone away in these corona times). Chicken in hand, I set out to make this version of chicken salad.
Chris is a huge fan of chicken salad, and we almost always make some whenever a rotisserie chicken is acquired. I’m shocked that I haven’t posted a chicken salad recipe on the blog yet, because it’s definitely a big part of our meal rotation. I love that chicken salad is so versatile, open for swaps based on ingredients on hand, which keeps it different and fun every time. This particular version was extra creamy because I splurged and used a mayo base, bright and zesty with the juice of two lemons, and pleasantly herbal with a load of fennel greens. I highly recommend making this version of chicken salad, and look for more chicken salad recipes to appear soon on the blog!
Recipe down below, photo up top!
Lemony Chicken Salad:
- 2/3 cup mayo
- 2 lemons, juiced
- 1 large bunch of fennel fronds or dill, chopped
- 4-6 celery sticks, chopped
- 1 tsp salt
- 2 chicken breasts, bones and skin removed, cooked and shredded
- Use any leftovers or rotisserie chicken breasts here!
- Add mayo, lemon juice, chopped fennel/dill fronds, and salt to a bowl, and whisk to combine.
- Add chopped celery sticks and shredded chicken breast, stir to combine.
- Serve with crackers, hamburger buns, sliced bread, or fruits and veggies.