Millionaire Rotisserie Chicken Salad that’s Truly Quick and Easy


I actually have no idea why this recipe is called Millionaire Rotisserie Chicken Salad. Perhaps if you were following Rachael Ray, back in 2007, you might know the meaning. But so far, I can’t firm anything up. I can only speculate that it’s so delicious, it’s worth a million bucks! Or perhaps, you’ll become a millionaire by frugally buying rotisserie chickens on lazy nights instead of eating out? Either way, Madeline Miller shared her version of this naturally dairy-free recipe with us several years ago.

Two words can perfectly describe the Millionaire Rotisserie Chicken Salad from the August issue of Every Day with Rachael Ray: quick and easy. I try not to use those terms that often to describe Rachael Ray’s recipes, since most of them are pretty quick and easy, usually taking me no more than 45 minutes. However, with the help of my sous chef husband (who sliced the chicken and stirred the pan), this entire recipe took about 10 minutes. Seriously.

Millionaire Rotisserie Chicken Salad Recipe - naturally dairy-free, gluten-free, nut-free, fast, and easy!

Special Diet Notes: Millionaire Rotisserie Chicken Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

Millionaire Rotisserie Chicken Salad
Prep time
Cook time
Total time
This recipe is adapted from Raechel Ray. If you're rotisserie chicken is small, this recipe will serve closer to two people. If it's large and you want more salad, feel free to double the greens.
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
  • 3 tablespoons oil
  • 4 scallions, diagonally sliced
  • 1 (2-inch) piece ginger, grated
  • 2 large garlic cloves, grated
  • ½ teaspoon coarse black pepper
  • ½ teaspoon crushed red pepper
  • Zest and juice of 1 lime
  • ¼ cup tamari (use gluten-free, if needed; can sub soy sauce)
  • 3 tablespoons honey
  • 1 rotisserie chicken, skin discarded and meat thinly sliced
  • 4 cups shredded napa cabbage (1 small or ½ large head)
  1. Heat the oil in a small saucepan over medium heat. Add the scallions, ginger, garlic, black pepper, and crushed red pepper and sauté for 1 to 2 minutes.
  2. Whisk in the lime zest and juice, then whisk in the tamari and honey to combine. Turn off the heat.
  3. In a large bowl, toss the chicken and cabbage with the sauce to combine well.
Nutrition Information
Serving size: ¼ recipe Calories: 403 Fat: 19.7g Saturated fat: 3.9g Carbohydrates: 19.4g Sugar: 14.7g Sodium: 1053mg Fiber: 1.9g Protein: 37.8g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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