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Rotisserie Chicken Salad
with grapes and sugar snap peas

Active: 30 Total: 30

With rotisserie chicken and a homemade vinaigrette, this quick and easy salad is a great one to add to your spring dinner rotation. 



Rotisserie Chicken Salad:
  • Walnuts - 1/3 cup
  • Rotisserie chicken - 1/2 , shredded
  • Cucumbers - 8 oz , chopped (use a seedless variety if available)
  • Sugar snap peas - 12 oz , chopped (sub snow peas)
  • Grapes - 2 cups , halved
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1/2 tsp
  • Lettuce, spring mix - 8 oz (sub any salad greens)
Balsamic Vinaigrette:
  • Garlic - 1 clove , chopped
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp


  1. Toast walnuts - (This step is optional; you can toast the walnuts for Wednesday night at the same time.) If you’d like the walnuts toasted, spread them out on a sheet pan and roast in a 400F / 204C oven until fragrant, 5 to 7 minutes, shaking the pan halfway through cooking. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Chop garlic. Whisk together garlic, vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Rotisserie chicken - (Prep chicken for Wednesday at the same time if making that meal.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)

  4. Cucumbers / Snap Peas - Prep as directed and combine. (Can be done 1 day ahead)

  5. Grapes - Halve grapes.

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  1. Toss chicken with oil, Italian seasoning, and some salt and pepper.

  2. Heat a skillet over medium-high heat. Add seasoned chicken and saute until warmed through and starting to crisp in spots, 2 to 3 minutes.

  3. Assemble salads with a bed of salad greens topped with cucumbers, sugar snap peas, grapes, and walnuts. Finish salads with warm chicken on top. Add vinaigrette until dressed to your liking. Enjoy!



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