Rotisserie Chicken Day 2 – Paprika and Tarragon Vinegar Rotisserie Chicken Salad

Paprika and Tarragon Vinegar Rotisserie Chicken Salad

Day two of using rotisserie chicken is just as simple as day one, but just as delicious. This chicken salad has a few extra flavors going on, that you don’t find every day. The tarragon vinegar gives the chicken salad a bit of a tang, as well as a unique flavor, and the paprika gives not only a great color, but also a slight smokiness. You’ll want to use more dark meat than white meat in this recipe; the dark meat will give you a lot of added flavor. The white meat is drier, and will work better in day three’s recipe.

I told you these recipes were simple, didn’t I? This will make enough chicken salad to make four to six sandwiches. You can also serve this on top of a salad, or with crackers as an appetizer for a small gathering. If you made recipes one through three on a Saturday, this would be a perfect evening snack/dinner for Sunday night.

Bonus Recipe Idea – Grilled Cheese Chicken Salad Sandwich – Butter some bread, whatever kind you still have left sitting around. Slather some chicken salad on one slice of the bread, top it with a slice of cheese, add the other slice of bread, and then fry that sucker up.

*Once again, you’re going to be forced to give a bit of chicken to the dog or cat that is standing right next to you screaming their lungs out.

Paprika and Tarragon Vinegar Rotisserie Chicken Salad


  • 1/4 Cup Mayonnaise
  • 1 Tablespoon Sweet Relish
  • 1 Teaspoon Tarragon Vinegar
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 2 Cups Rotisserie Chicken, Diced or Shredded


  1. Whisk the mayonnaise, relish, vinegar, paprika, salt, and pepper together until well combined.
  2. Fold in the diced or shredded rotisserie chicken

Paprika and Tarragon Vinegar Rotisserie Chicken Salad


  • Dice or shred the chicken to your preference. Everyone has his or her own idea of what the texture of chicken salad should be. If you prefer a more mouse-like consistency, puree the chicken salad in a food processor.
  • Refrigerate the chicken salad for at least 4 hours before serving, to give the flavors a chance to blend together.


  • Add finely diced celery or herbs to the chicken salad.
  • Add chopped shallots or a couple of tablespoons of a sweet onion that has been finely chopped.

Rotisserie Chicken Day 1 – Blood Orange Poppy Seed Vinaigrette

Rotisserie Chicken Day 2 – Paprika and Tarragon Vinegar Rotisserie Chicken Salad

Rotisserie Chicken Day 3 – Curried Lentil and Rotisserie Chicken Stew

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