Greek Yogurt Rotisserie Chicken Salad (Print Version)
Tender rotisserie chicken meets crisp vegetables and creamy Greek yogurt dressing for a protein-packed, satisfying meal.
# What You Need:
→ Chicken & Dairy
01 - 3 cups rotisserie chicken, shredded (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 (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
# How-To Steps:
01 - In a large bowl, combine shredded rotisserie chicken, celery, red onion, red bell pepper, and parsley.
02 - In a separate small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, honey, garlic powder, salt, and pepper until smooth.
03 - Pour the dressing over the chicken and vegetable mixture. Stir well to coat everything evenly.
04 - Fold in almonds and cranberries or grapes, if using.
05 - Taste and adjust seasoning as needed. Chill for at least 30 minutes for best flavor, or serve immediately.
06 - Serve on a bed of greens, in a sandwich, or with whole grain crackers.
# Expert Tips:
01 -
- The creamy yogurt dressing keeps things light while still delivering that satisfying richness
- This comes together in under 20 minutes and somehow tastes better the next day
02 -
- Letting this chill for at least 30 minutes lets the flavors meld together properly
- The Greek yogurt will release some liquid as it sits so give it a quick stir before serving
03 -
- Buy two rotisserie chickens and shred both at once then freeze half for next time
- The flavor actually improves overnight so consider making it the day before