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Rotisserie Chicken Salad with Crispy Bacon and Celery

This chicken salad combines shredded leftover rotisserie chicken with crunchy celery, crispy bacon, and a creamy mayonnaise dressing. The mixture results in a textured, flavorful dish that balances crunch and silkiness, often served chilled or on a bed of greens.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken preferably skinless and boneless
  • 2 stalks celery chopped
  • 4 slices bacon cooked until crispy and crumbled
  • 0.5 cup mayonnaise
  • 1 teaspoon fresh lemon juice optional for brightness
  • to taste salt and freshly ground pepper

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowls
  • Frying Pan

Method
 

  1. Cook the bacon slices in a skillet over medium heat until crispy, then transfer to paper towels to drain and crumble once cooled.
  2. Chop the celery into thin slices or small dice, then set aside in a mixing bowl.
  3. Shred the leftover rotisserie chicken into bite-sized pieces, adding it to the bowl with the celery.
  4. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth and well combined.
  5. Pour the mayonnaise dressing over the chicken and celery, then gently fold to coat all the ingredients evenly.
  6. Add the crispy bacon crumbles into the mixture and fold gently to distribute evenly, ensuring the bacon remains crispy.
  7. Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice if desired.
  8. Serve the chicken salad chilled, either on its own, over greens, or in a sandwich.

Notes

For extra flavor, add chopped fresh herbs like chives or parsley. To make it healthier, substitute Greek yogurt for part of the mayonnaise.