Feb 19 2019

Rotisserie Chicken Salad

By Marilyn Markel for The Island Eye News

This is a great dish to use up that leftover rotisserie chicken. Festive enough for a luncheon and the chicken skin chips make it a true southern indulgence.


4 cups diced, cooked chicken

 6 small red, yellow and orange mini bell peppers chopped

6 green onions, white and green parts, chopped

2 tsp Mad Mojo blend

1/4 cup mayonnaise

juice from 1 lime

1 Tbsp Dijon mustard

Chicken skin from breast meat, optional


Combine the chicken, peppers, onions, spice blend, mayonnaise, lime juice and Dijon mustard. Chill until ready to eat. Serve on sandwiches or in lettuce cups.

If using the skin, preheat the oven to 375 degrees. Place the skin on parchment or foil and bake for 15 minutes until very crispy. Serve with salad.

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