Easy Rotisserie Chicken Salad Recipe (2024)

FAQs

How do you make rotisserie chicken taste better? ›

Use your favorite preserves, chutney, barbecue sauce, or build your own thick and sticky concoction to coat the bird with. Think honey and lemon or brown sugar and soy sauce; just be mindful of how much salt the glaze contains as most store-bought rotisserie chickens are already seasoned with salt.

Thanks to the fat, the chickens develop a fantastically intense flavor. Basting also prevents the meat from drying out and is a key factor in developing the rotisserie chicken's trademark brown hue.

The reason Costco's chicken is so juicy is because of a salt solution pumped inside, which is basically like super-brining. That makes the meat moist and evenly seasoned every time, delivering a consistent—though there has been some Reddit uproar about weird-tasting chicken lately in some states—tasting chicken.

The short answer is to store chicken salad in a sealed container in the fridge or cooler for no more than four days.

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

Just sprinkling a little salt on top of your chicken right before cooking it will only season the surface. But seasoning the chicken with salt well ahead of time or brining it in a salt-water solution will draw salt deep into the meat, resulting in a very tasty piece of chicken.

Rotisserie chickens, along with many other types of chickens sold in grocery stores, are often marinated in a preservative solution to extend shelf life and reduce bacterial growth. This solution can contain phosphates, salts, and/or acids such as sodium tripolyphosphate or acetic acid.

Cut Warm Chicken Only - Always cut up a rotisserie chicken while it is still warm. The warm meat will just slide right off the bone with your hands. It will not come off the bone very easily if it is cold, and you will have to use a knife to do it. Use Gloves - This is messy work.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

As the bird freezes and then thaws, it sometimes causes pigment to leach out of the bone marrow and accumulate as a deep red color around the bone. You'll also likely notice it in the meat right next to the bone.

What is the red juice in rotisserie chicken? ›

The protein myoglobin is “one of the transportation vehicles that moves oxygen” around the body, Goldwyn says. It mixes with water to form “myowater,” which is the pink-hued liquid — it's not blood!

Overcooked or dry chicken

To ensure that your chicken salad tastes the way that it should, you should avoid using overcooked or dry chicken in your recipe. Unfortunately, as we cook chicken, the moisture of the bird slowly evaporates.

Product details

This tasty dish is made with wholesome blend of tender rotisserie white meat chicken, chopped celery, red onion, and a touch of lemon juice combined with spices and a creamy dressing to create a mouth-watering treat.

USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

Chicken stock or broth is the best liquid to impart flavor and moisture back into dry chicken. Warm your broth over a medium heat until it is hot but not boiling. Place your shredded chicken in the pan until it is barely covered with enough broth to coat the chicken.