In our kitchen, chicken salad isn’t just a lunch staple—it’s a bit of a lunchtime legend. This isn’t the bland, forgettable kind you might push aside at a deli counter. No, this is a bold, flavor-forward twist on the classic, and it all starts with something many of us already have on hand – leftover rotisserie chicken.

Reimagining leftovers is an art form in my house, and this chicken salad is one of our favorite paintings. It comes together in minutes, yet tastes like you’ve planned it all morning. Piled high on mixed greens or tucked between slices of buttery toasted bread, it brings flavor, texture, and a surprise to the midday meal.

The Secret Ingredient That Sets It Apart

Every great dish has a secret—an unexpected twist that takes it from ordinary to unforgettable. For this chicken salad, the star is salted crema Mexicana. Think of it as the creamy cousin of sour cream, but silkier, tangier, and just the right amount of salty. It’s the same ingredient that gives authentic tortilla soup its signature depth, and here, it performs a similar kind of magic.

The crema blends effortlessly into the shredded chicken, turning the humble mixture into something luxurious and layered with flavor. Add to that the crunch of fresh celery and the earthy bite of toasted nuts—walnuts or pecans both work beautifully—and suddenly you’re not just eating leftovers, you’re indulging in something downright crave-worthy.

Serving Suggestions Worth Savoring

While this chicken salad shines on its own, how you serve it can take it in deliciously different directions. For a light and fresh option, spoon it over a bowl of peppery arugula or spring greens and finish with a drizzle of olive oil or a squeeze of lime. If you’re leaning toward comfort, go full sandwich mode: a lightly toasted brioche bun or rustic sourdough, a slice of ripe tomato, maybe a few leaves of butter lettuce—and don’t forget the side of kettle-cooked potato chips for that perfect salty crunch.

It’s proof that with the right ingredients and a little creativity, even a quick weekday lunch can feel like something special.

Let’s Make Chicken Salad!

Pull and chop the meat from a rotisserie chicken mixing breast meat with thigh and leg meat.

Gently mix the meat, celery, green onion and walnuts. Add the crema, mayonnaise, black pepper and dill. Fold the chicken salad together until thoroughly combined and salt to taste.

Serve over a bed of lettuce or mixed greens with a drizzle of olive oil, or tightly cover and refrigerate until ready to serve. Garnish with a few more chopped walnuts and a sprinkle of cracked black pepper

How About a Chicken Salad Sandwich?

Butter and toast your sandwich bread or bun. Dress the bun with salad greens, thinly sliced tomato and chicken salad. Garnish with additional chopped walnuts and cracked pepper Print