Rotisserie Chicken Salad with Tonnato Sauce

This recipe takes advantage of the convenience of store-bought rotisserie chicken but elevates it to a dinner party worthy dish. The star of this salad is the dressing (tonnato sauce) with its rich, vibrant flavors from tuna fish, anchovies, capers, fresh lemon juice and extra-virgin olive oil. You can also serve this sauce over pasta, grilled chicken breasts or as a dip for fresh vegetables. The colorful salad makes a beautiful presentation for a lunch with friends, a casual dinner party or better yet, an afternoon picnic complete with wicker basket and blanket.





Rotisserie Chicken Salad with Tonnato Sauce


  • 6-ounce undrained tuna packed in oil (or drained if packed in water)
  • 1/2 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 1 can anchovy fillets (drained)
  • 2 tablespoons capers
  • 2 tablespoons fresh lemon juice
  • 3 1/2 pound rotisserie chicken
  • 2 tablespoons chopped fresh dill, basil or chives  (if desired)


  • roasted potatoes
  • steamed green beans
  • cherry tomatoes
  • roasted red peppers
  • romaine lettuce
  • or any veggies you’d like


Using a food processor, puree tuna fish, mayonnaise, olive oil, anchovy fillets, capers, and lemon juice. Remove meat from the chicken (discard bones and skin). Slice chicken and place on a platter with lettuce, roasted potatoes, steamed green beans, roasted red peppers and tomatoes. Drizzle some of the tonnato dressing over the salad (you won’t need all of the dressing so you can save some for another meal). Sprinkle with chopped dill, basil or chives, if desired.

Nutrition Note: Here’s a delicious way to increase your omega 3 fatty acids (from the tuna fish and anchovies). Don’t be afraid of tuna fish packed in oil. Olive oil is the oil used in most oil packed tuna, providing heart healthy monounsaturated fat. You can substitute water packed tuna fish if desired. To lighten-up the dressing, cut the mayonnaise in half and use 1/4 cup plain, nonfat Greek yogurt and 1/4 cup mayonnaise.





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