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Lemon Pepper Hearty Grain Chicken Salad

A bright, protein-forward grain salad built on Brickman’s Lemon Dijon Hearty Grain base and tender pulled rotisserie chicken, finished with lemon pepper for a clean, citrus-forward bite that works cold or ambient.

This Lemon Pepper Hearty Grain Chicken Salad is one of the most efficient builds in any operator’s cold program, combining the fully dressed convenience of Brickman’s Lemon Dijon Hearty Grain Salad (#580164) with the familiar, crowd-pleasing flavor of Gordon Choice Pulled Rotisserie Chicken (#441374) and a finishing hit of Lemon Pepper Seasoning (#896896). The result is a nutritious, protein-rich salad with bright citrus notes, satisfying grain texture, and a flavor profile that resonates equally well as a grab-and-go entrée, a catering tray anchor, or a cold bar staple. With under 10 minutes of active prep and no cooking required, this is a high-margin item that delivers consistent, scratch-quality results at any volume.

Prep & Assembly:

  1. Season the chicken: In a large mixing bowl, toss Gordon Choice Pulled Rotisserie Chicken (#441374) with Lemon Pepper Seasoning (#896896). Start with 1.5 Tbsp., toss to coat evenly, and taste before adding the remaining seasoning. The lemon Dijon grain salad base carries its own seasoning, so restraint here prevents over-salting the finished dish.
  2. Combine: Add Brickman’s Lemon Dijon Hearty Grain Salad (#580164) directly from packaging to the seasoned chicken. Fold gently but thoroughly until the chicken is evenly distributed throughout the grain salad and all components are well integrated.
  3. Taste and adjust: Check seasoning one final time and add a small pinch of remaining lemon pepper if needed. The finished salad should be bright and savory with a clean citrus finish.
  4. Serve or chill: For cold service, cover and refrigerate for a minimum of 20 minutes before portioning to allow the flavors to meld. For ambient service, portion immediately into 8 oz. servings and hold at room temperature for no more than 2 hours per food safety guidelines.