Lemon Pepper Rotisserie Chicken Salad

Posted by francis keyser Wednesday, May 26, 2010
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 0 min.-2 hours (depending on if you are purchasing or making your chicken)
Difficulty: 1-3 (depending on if you are purchasing or making your chicken)

What do you do with some leftover chicken you made in the Rotisserie? You make an amazing Chicken salad with it!

Ingredients:
2 cups Lemon Pepper Chicken (shredded, Recipe of chicken below)
1/2 cup mayonnaise
1/4 tsp spicy brown mustard
1 tbsp fresh lemon juice
1/4 cup pepperoncini peppers (diced)
1/4 cup celery (diced)
1/2 tsp fresh dill (diced)
1/8 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp fresh crack pepper

In a medium bowl whisk together, mayonnaise, mustard, dill, lemon juice and dry seasonings. Add chicken, pepperoncini peppers and celery to bowl and fold till even using a wooden spoon.

Chill covered until ready to serve.

Lemon Pepper Rotisserie Chicken
1 chicken (3 1/2 - 4 pounds)
1 whole lemon (sliced)
zest of one lemon
juice of one lemon
1 tsp garlic salt
1/2 tsp lemon pepper
1/2 tsp fresh crack pepper medley
1/2 tsp paprika
9 cloves garlic
2 tbsp sweet European butter (softened)

Chicken
Stuff chicken with garlic cloves and lemon slices and then truss the wings and legs. Melt butter in a small sauce pan over medium low heat then stir in the lemon juice, lemon zest and seasonings until mixed well. Baste chicken with mixture and then place chicken into the rotisserie with a pan underneath to catch drippings.

Cook for one hour basting ever 5-10 minutes until mixture is completely used. Your chicken is ready to have the 2 cups chicken pulled from it. (Make sure you baste with the drippings if the chicken appears to be getting dry!)

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