This recipe is so easy and fantastic. I love rosemary, which was the inspiration for this recipe. We grew loads of it last summer and I dried it and am using up the last bits. It’s so easy to dry. I gave several bottles away for Christmas.
Anyway, when I told my husband about my rosemary salad, you didn’t think it sounded good, but when he tasted it, he was won over. I’d serve it on ciabatta or grilled Italian or French bread. If you are a low carb person, serve it in butter lettuce.
I am in love with it. It’s my few favorite chicken salad. It’s unbelievably easy to make. I experiment with a lot of chicken salad ideas because the dish is so simple, versatile, portable, and delicious.
It’s also excellent as an appetizer on Ritz crackers!!! I tried it in phyllo bites, too, but the Ritz were better.
Rosemary Chicken Salad
3 cups chopped rotisserie chicken
1/3 cup chopped red onion
2/3 cups chopped celery (about 3 stalks)
¾ cup mayonnaise
1 teaspoon white wine vinegar (could substitute red if you need)
1 heaping tablespoon chopped, dried rosemary
Garlic salt to taste
Combine chicken, onion and celery and set aside.
In another bowl, mix mayonnaise, vinegar, rosemary and garlic salt. I added ¼ teaspoon of garlic salt but I like it salty, so I would salt to taste.
Stir together both mixes and enjoy. This is better the next day so I suggest making it in advance.