Rotisserie Chicken Salad Sandwiches
This quick and easy recipe transforms a store-bought rotisserie chicken into a delicious salad. Combined with mayonnaise, Dijon mustard, spices, and fresh vegetables, it's a flavorful and satisfying filling for flaky croissants, perfect for a light lunch or dinner.
Equipment
- 1 Medium Mixing Bowl For combining all salad ingredients.
- 1 Chef's knife For dicing vegetables and chopping hard-boiled eggs.
- 1 Cutting Board Essential for safe and efficient ingredient preparation.
- 1 Rubber Spatula or Large Spoon For gently mixing the chicken salad ingredients.
- 1 Measuring Cups and Spoons For accurate measurement of mayonnaise, mustard, and spices.
Ingredients
Main
- 1 store-bought rotisserie chicken about 3 pounds, white and dark meat hand shredded, then roughly chopped
- 1 cup mayonnaise
- 1/3 cup Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 hard-boiled eggs chopped
- 1 celery stick diced
- 1 bell pepper diced
- Kosher salt and freshly ground black pepper
- 6 croissants split
Instructions
- Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
- Serve on split croissants.
Notes
For optimal flavor, ensure the chicken salad is well-chilled; this allows the flavors to meld beautifully. Consider adding a squeeze of fresh lemon juice for brightness and a tablespoon of fresh chopped dill or chives to elevate the herbaceous notes. For texture, ensure celery and bell pepper are diced uniformly for consistent crunch. Avoid over-mixing to keep the chicken from becoming stringy. Taste and adjust seasoning after chilling, as flavors can mellow. Freshly baked, flaky croissants are key to an elevated experience.