Pull rotisserie chicken meat off the bones while still warm, discarding skin. Use your hands or two forks to shred into bite-sized pieces about ½ inch long. You need 3 to 4 cups shredded meat.
3.5 cups rotisserie chicken meat
Cut celery stalks into ¼ inch pieces. Dice red onion finely into ⅛ inch pieces. Pat celery dry with paper towel if very wet.
2 stalks celery, ¼ cup red onion
In a large bowl, whisk together mayonnaise, Dijon mustard, 1 tablespoon lemon juice, salt, and black pepper until smooth and combined.
½ cup mayonnaise, 1 tablespoon Dijon mustard, 1-2 tablespoons lemon juice, to taste salt, to taste black pepper
Add shredded chicken, diced celery, and red onion to the dressing. Fold gently with a spatula until all pieces are evenly coated. Taste and add more lemon juice, salt, or pepper if needed.
3.5 cups rotisserie chicken meat, 2 stalks celery, ¼ cup red onion, ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1-2 tablespoons lemon juice, to taste salt, to taste black pepper
Cover bowl and refrigerate at least 30 minutes so flavors blend. Just before serving, fold in chopped fresh herbs. Serve cold on bread, crackers, or lettuce cups.
2 tablespoons fresh herbs
