JCP In The Kitchen | Southern Rotisserie Chicken Salad

January 22, 2018

Y’all, I have a confession.

I love chicken salad. No, I don’t like it. No, I don’t sort of love it. I love it. I adore it. If I could scream it from the top of the Appalachian Mountains, I would. It’s one of my favorite things to order out for lunch; furthermore, if you live in an area with Harris Teeter, you MUST try Robert’s Chicken Salad. It is, dare I say, iconic.

I crave this delicatessen favorite far too often; thus, I vowed to start making it at home. In fact, I’ve made three batches in the last two weeks. This is a super simple, yet delicious, recipe.

Using rotisserie chicken is the easiest way to do it – it’s a little more expensive, but it has great flavor. You could also roast your own chicken or cook chicken in the crockpot (I do this often).

Also – wait for it – it’s delicious with fried chicken. Yes. Fried Chicken Salad. It’s as good as it sounds.



(I don’t list measurements because I truly feel that homemade chicken salad is made to taste):

1 Rotisserie Chicken (pulled, chopped)


Chopped Celery Stalks (approximately 3-4)

Mayonnaise (approximately one-third cup, start conservatively and add as needed)

Grey Poupon Country Dijon (approximately 1 tbsp)

1/3 c. Chopped Pecans

Onion Powder (to taste)

Garlic Powder (to taste)

Black Pepper (to taste)

Juice of 1/2 Fresh Lemon

Simply combine everything in a bowl!

Happy Eating!

My best,


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