Summer Chicken Salad

This easy Summer Chicken Salad will hit the spot of deliciousness and nutrition!

Make an appetizer that will be easy and loved by everyone! 

Find the recipe for this summer salad below. 

How to make a Summer Chicken Salad

What You Will Need

Rotisserie Chicken Breast. I love using store-bought rotisserie chicken for this recipe.

I placed it in the fridge for a few hours because a chilled rotisserie chicken is more manageable to debone than a hot rotisserie chicken.

A medium size rotisserie chicken will yield about four (4) cups. 

Red Onion. Leeks. Radishes. I love the zesty taste of red onions in summer salads. Leeks add a light sweetness and add depth, and radish adds a bit of zippiness of their own. 

Green & Red Peppers. I love the mild pepper flavor of green and red peppers. I also love the pops of color bell peppers added to cold summer salads. 

Sweet Corn Kernels & Zucchini Fresh Flat-Leaf Parsley. There is nothing like the sweet, crisp taste of summertime sweet corn, and zucchini is packed full of nutrients.

Use a green variety like Gadzukes, one of my favorites, or a yellow-colored variety like Gourmet Gold zucchini.

Flat-leaf parsley is an easy way to add fresh herbaceousness to any summer salad and adds color and another layer of flavor.  

Mayo & Seasoning. I used a vegan mayo for this cold summer salad, and nobody was the wiser.

Using vegan mayo is a great way to keep things healthy this summer without sacrificing taste.

And when it comes to most of my lineup of cold summer salads, I use Old Bay seasoning—it’s what my mama used, and she knew what she was talking about.

Add sea salt or kosher salt to taste and a few turns of freshly cracked peppercorns, and you’ll be good to go. 

• Cutting Board
• Chef’s Knife
• Mixing & Serving Bowls

How to make Summer Chicken Salad

• 4 cups of rotisserie chicken breasts cut into cubes
• 1 cup of red onion, diced
• 1 cup green pepper, diced
• 1 cup red pepper, diced
• 1 cup of zucchini, diced
• 1/2 cup sweet corn kernels
• 1/3  cup leeks, diced
• 1/3 cup parsley, chopped
• 2 radishes, diced

Season with:

• 1 cup Hellman’s vegan or non-vegan mayonnaise
• 1 tablespoon Old Bay seasoning
• kosher salt, to taste
• freshly cracked black peppercorns, to taste

Directions:

1. Add prepared red onions, radishes, green and red bell peppers, leeks, zucchini, and flat-leaf parsley into a large mixing bowl.
2. Spoon in vegan or non-vegan mayo, sea salt or kosher salt, freshly cracked black peppercorns and Old Bay seasoning. 
3. Add the chopped rotisserie chicken breasts.
4. Fold ingredients gently until the mixture is thoroughly combined. 
5. Serve with crackers, toasted baguette rounds, or bagel chips.

Can I make this salad ahead of time?

Can I store it in the fridge?

Is it a good idea to freeze a salad?

How can I tell if the chicken salad has gone bad?

How do you get the meat out of a roasted chicken?

De-boning a rotisserie chicken doesn’t take a ton of work to do. Simply search for the “y” shaped bone between the breast and neck of the chicken.

Take a knife and cut on each side following the bone.

Then after you make the cut, you will place a finger or two in and pull the meat away from the bone. 

It should come right out, and you can begin working at cutting and pulling away the rest of the meat from the chicken.

Just work in sections of removing the chicken and bones from each section. The breast is where you will find the most amount of meat. 

Is there a healthy alternative to using mayonnaise in the chicken salad? 

If you are not wanting to use mayonnaise, you can opt to use Greek plain yogurt as a swap.

Or do half Greek yogurt and half sour cream. This will still provide that creamy texture without overpowering the chicken salad. 

Can I use different vegetables? 

You are welcome to change up and use any flavor of vegetables you would like.

From broccoli to cucumbers and all things in between.

Feel free to raid your fridge or grab your favorite produce of choice. 

Do you eat chicken salad cold or hot? 

Chicken salad is generally served cold.

You will find you might come across a recipe or two with a hot option, but this particular chicken salad needs to be cold.

Otherwise, it will affect the texture of the whole salad. 

Does this recipe double well? 

You are more than welcome to double this recipe if you would like.

Simply whip up the chicken dish and then store it in an airtight container until you are ready to serve.

This is a great recipe to make for lunches for the week and more. 

Find more summer recipes to try below:

Berry + Apple Summer Salad

Cherry Tomato Salad

The Ultimate Turf + Surf Summer Salad

Summer Chicken Salad

5 from 2 votes

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Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• Ingredients:
• 4 cups of rotisserie chicken breasts cut into cubes
• 1 cup of red onion diced
• 1 cup green pepper diced
• 1 cup red pepper diced
• 1 cup of zucchini diced
• 1/2 cup sweet corn kernels
• 1/3 cup leeks diced
• 1/3 cup parsley chopped
• 2 radishes diced
• Season with:
• 1 cup Hellman's vegan or non-vegan mayonnaise
• 1 tablespoon Old Bay seasoning
• kosher salt to taste
• freshly cracked black peppercorns to taste

Instructions

• Add prepared red onions, radishes, green and red bell peppers, leeks, zucchini, and flat-leaf parsley into a large mixing bowl.
  Spoon in vegan or non-vegan mayo, sea salt or kosher salt, freshly cracked black peppercorns and Old Bay seasoning. 
  Add the chopped rotisserie chicken breasts.
  Fold ingredients gently until the mixture is thoroughly combined. 
  Serve with crackers, toasted baguette rounds, or bagel chips.

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