Chicken Salad Recipies Parties

I can’t get enough of this salad! I came across this recipe many years ago on a camping trip on the Sonoma coast and I still make it on a regular basis. It is a perfect dish to make for parties, picnics or for trips. It keeps well and is well liked. The best way to serve this delicious salad is on top of some warm brown rice.


1 whole rotisserie chicken

1 small diced red onion

1 minced garlic clove

1 cup sweet peas

1 cup cubed carrots

1 cup raisins

cup mayonnaise

2 tablespoons extra virgin olive oil

1 tablespoon dry rosemary

1 tablespoon tarragon

salt & pepper to taste

2 cups shoestring potatoes for topping

2 cups of steamed brown rice


The best way to make this simple salad is to buy a rotisserie chicken from your local grocery store’s deli department. Most large chains cook their chickens rotisserie style which makes the bird juicy and saves you the bother of cooking it yourself. If you have a rotisserie at home, buy an organic chicken, they are much better for you. Begin cleaning chicken while it is still warm. Take off the skin, bones and any other inedible pieces. You will be left with just skinless meat. Shred pieces into bite sized chunks. Put chicken in a large mixing bowl and let cool to room temperature.

Add peas and carrots to boiling water. Let boil for two minutes. Drain and put aside. Let cool to room temperature. I prefer the bags of pre-cut frozen organic carrot and peas that my local grocery store has.

Heat 1 tablespoon extra virgin olive oil on high in medium saute pan. Add onion and let brown while continuously stirring. Add minced clove of garlic right before turning the heat off. Continuously stir both onion and garlic for another minute. Put aside and let pan cool to room temperature.

When all above ingredients have cooled add them to the chicken bowl. Add mayo, rosemary and tarragon. Add raisins and mix well until mayo is completely disbursed into the salad. Transfer salad into serving dish. Drizzle with the remaining tablespoon of olive oil and cover with shoestring potatoes. Serve over warm brown rice.


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