Rotisserie Chicken Sammie

“So often on this segment, Andi and I get so focused on dinner that the other meals get completely overlooked. We hope to change your and our outlook on lunch with this recipe. A rotisserie chicken is quick, convenient, and full of culinary possibilities. With a few other simple ingredients, you can transform a simple rotisserie chicken into a week’s worth of delicious chicken salad sandwiches. Add some arugula or spinach on whole wheat and you’ve got something you can actually savor on your lunch break. The Dijon adds a little something extra to the flavor profile. Fair warning: it’s best to shred the chicken by hand and consequently, you will get messy; a pair of disposable latex gloves prove invaluable! ” – Joe 


  • 1 rotisserie chicken – skin removed, bones set aside, meat torn into bite sized pieces
  • 1 whole shallot – finely diced
  • 2 stalks celery – small diced
  • 3 Tablespoons chives – finely chopped
  • 0.25 cup low fat mayonnaise
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon salt
  • 1 teaspoon pepper – fresh ground


  1. Remove the skin from the rotisserie chicken.
  2. Shred chicken by hand and set aside bones.
  3. Place the meat and all other ingredients into a bowl and mix well.
  4. Season to taste.

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