First, tear all of the meat off of a whole rotisserie chicken and chop it up incredibly well. I prefer to discard the skin as it becomes tough and a little rubbery when cold.
Next, finely dice the celery and red onion.
Add all of the ingredients to a large mixing bowl and mix well to ensure all of the mayo, seasoning, and vegetables are evenly distributed.
Store in the refrigerator in an air-tight container and serve by itself with crackers or on a toasted roll with butterhead lettuce and thinly sliced tomato for the perfect Summer sandwich!
