- Approx. 1/3 rotisserie chicken meat, shredded and cut into small pieces
- 1/4 – 1/2 c. mayo
- Approx. 1 c. chopped/halved walnuts
- 1/2 head chopped lettuce
- Chopping lettuce: Clean a full head of romaine, in-tact, pat dry with paper towels, lay it on a cutting board and chop it into shreds. For chicken salad I try to use the crunchier bottom part and hearts of the romaine, then save the leafier green top part for salads. Then it won’t wilt in the chicken salad.