If you like chicken salad, be sure to try out these recipes from the Giant Eagle Market District today!

Classic Rotisserie Chicken Salad

Compliments of Market District Chef Benjamin D’Amico

  • Makes: 2 ½ lbs
  • Prep Time: 15 min

Ingredients:

  • 1 each Freebird All-Natural Free Range Rotisserie Chicken, chilled, meat removed, diced
  • ¾ cup Vidalia or White Onion, small dice
  • ¾ cup Celery, small dice
  • 1 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1/5 tsp Black Pepper, ground
  • ½ tsp Kosher Salt

Directions:

1. Combine all ingredients into a large mixing bowl. Stir with a spoon until all ingredients are well mixed.

2. Cover & store in the refrigerator for up to 7 days.

Greek Rotisserie Chicken Salad

Compliments of Market District Chef Benjamin D’Amico

  • Makes: 2 ½ lbs
  • Prep Time: 20 min

Ingredients:

  • 1 each Freebird All-Natural Free Range Rotisserie Chicken, chilled, meat removed, diced
  • ¼ cup Red Onion, thinly sliced, chopped
  • ½ cup Artichokes, quartered
  • ½ cup Feta Cheese, crumbled
  • ½ cup Roasted Red Pepper, diced
  • ½ cup Kalamata Olive, halved

Dressing:

  • 2 tbsp Market District Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice, fresh
  • 1 tsp Dill, fresh, minced
  • ½ tsp Oregano, dried
  • ¼ tsp Garlic Powder
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ tsp Black Pepper, ground
  • ½ tsp Kosher Salt

Directions:

1. Make the dressing by combining all ingredients into a mixing bowl and blend together with a whisk, set aside.

2. In another mixing bowl combine all of the ingredients for the salad.

3. Pour the dressing over the chicken & vegetables & gently stir.

4. Cover & store in the refrigerator for up to 7 days.

Grilled Vegetable Rotisserie Chicken Salad

Compliments of Market District Chef Benjamin D’Amico

  • Makes: 2 ½ lbs
  • Prep Time: 15 min

Ingredients:

  • 1 each Freebird All-Natural Free Range Rotisserie Chicken, chilled, meat removed, shredded
  • 2 cups Leftover Grilled Vegetable (any combination of the below work best)
  • – Assorted Bell Peppers
  • – Red Onion
  • – Asparagus
  • – Mushrooms

Dressing:

  • 2 tbsp Market District Extra Virgin Olive Oil
  • 2 tbsp White Balsamic Vinegar
  • 1 tsp Parsley fresh, minced
  • ¼ tsp Garlic Powder
  • ½ tsp Black Pepper, ground
  • ½ tsp Kosher Salt

Directions:

1. Make the dressing by combining all ingredients into a mixing bowl and blend together with a whisk, set aside.

2. In another mixing bowl combine all of the ingredients for the salad. (Any combination of grilled vegetables work. Leftover vegetable have had a chance to absorb some flavor).

3. Pour the dressing over the chicken & vegetables & gently stir.

4. Cover & store in the refrigerator for up to 7 days.

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