Rôtisserie Chicken Roll Recipe

Prepare pulled chicken

If your rotisserie chicken is cold, break apart and pull meat into bite-sized shreds until you have about 3 cups. Discard skin and bones or reserve for another use.

Make chicken mixture

In a medium bowl combine 1 cup mayonnaise, 1 tablespoon Dijon mustard and 1 tablespoon lemon juice. Stir until smooth. Add the pulled chicken, 1/2 cup finely diced celery and 1/4 cup very finely diced red onion. Season with 1 teaspoon Kosher salt and 1/2 teaspoon freshly ground black pepper. Fold gently until the chicken is evenly coated. Taste and adjust seasoning (more lemon or salt as needed).

Make slaw

In a bowl toss together 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1/2 cup grated carrot. Add 2 tablespoons chopped fresh dill. In a small separate bowl whisk 2 teaspoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon neutral oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until sugar dissolves. Pour dressing over cabbage mixture and toss until evenly coated. Let sit 5–10 minutes to soften slightly but remain crunchy; toss again before assembly.

Prep rolls

If you prefer a toasted roll, split 4 rolls horizontally and spread softened butter (about 1/2 tablespoon per roll) on cut sides. Heat a skillet over medium heat or place under a broiler and toast cut sides until lightly golden, about 1–2 minutes in skillet or 1–2 minutes under broiler—watch carefully to avoid burning.

Assemble rolls

Open each roll and layer as follows: 3/4 cup of the chicken mixture (adjust to fit roll), a generous 1/2 cup of the crunchy coleslaw, and 4 thin lengthwise slices of dill pickle. If you like extra moisture, add a teaspoon more mayonnaise or a drizzle of lemon juice. Press gently, garnish with a fresh dill sprig if desired, and serve immediately.

Serving & storage

Serve each roll whole or halved. These are best served the same day; if making ahead, store chicken mixture and slaw separately in airtight containers for up to 2 days and assemble just before serving to keep rolls from becoming soggy.