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Market District Rotisserie Chicken Salad Recipes

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giant eagle market district

(Photo Credit: Giant Eagle Market District)

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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