Greek Yogurt Rotisserie Chicken Salad (Printable)

Tender rotisserie chicken with crisp vegetables in a creamy Greek yogurt dressing. Ready in 20 minutes.

# What You Need:

→ Chicken & Dairy

01 - 3 cups rotisserie chicken, shredded with skin and bones removed
02 - 1 cup plain Greek yogurt, whole or low fat

→ Vegetables

03 - 1 cup celery, finely diced
04 - 1/2 cup red onion, finely diced
05 - 1/2 cup red bell pepper, finely diced
06 - 1/4 cup fresh parsley, chopped

→ Dressing & Seasoning

07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon extra virgin olive oil
10 - 1 teaspoon honey
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt, plus more to taste
13 - 1/4 teaspoon black pepper

→ Optional Add-Ins

14 - 1/3 cup sliced almonds or chopped walnuts
15 - 1/4 cup dried cranberries or grapes, halved

# Directions:

01 - Combine shredded rotisserie chicken, diced celery, red onion, red bell pepper, and chopped parsley in a large mixing bowl. Toss gently to distribute ingredients evenly.
02 - In a separate small bowl, whisk together Greek yogurt, Dijon mustard, fresh lemon juice, extra virgin olive oil, honey, garlic powder, salt, and black pepper until completely smooth and well combined.
03 - Pour the yogurt dressing over the chicken and vegetable mixture. Use a spoon or spatula to fold everything together thoroughly, ensuring all ingredients are evenly coated with the dressing.
04 - Gently fold in sliced almonds or walnuts and dried cranberries or halved grapes, if using. Take care not to overmix to maintain texture.
05 - Taste the salad and adjust seasoning with additional salt and pepper as needed. For optimal flavor development, refrigerate for at least 30 minutes before serving, though it can be served immediately.
06 - Serve the chicken salad on a bed of mixed greens, as a sandwich filling, or alongside whole grain crackers for a complete meal.

# Expert Hints:

01 -
  • The creamy dressing feels indulgent but packs 37 grams of protein per serving
  • It comes together in 20 minutes with zero cooking required
  • The leftovers actually taste better the next day
02 -
  • Letting it chill is not optional, the flavors need time to become friends
  • The salad will thicken up in the fridge so stir in a splash of water or lemon juice before serving leftovers
  • Dont use pre-shredded rotisserie chicken from the deli counter, it tastes watery and sad
03 -
  • Buy an extra rotisserie chicken, shred the rest, and freeze it for next time
  • Double the dressing and keep it in a separate jar for salads all week

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