Greek Yogurt Rotisserie Chicken Salad (Print View)
Tender chicken and crisp vegetables in a creamy Greek yogurt dressing
# What You'll 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
# Method:
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.
# Insider Tips:
01 -
- The Greek yogurt gives you all the creaminess you want from traditional chicken salad but with a tangy brightness and way less guilt
- Everything comes together in twenty minutes flat and actually tastes better after sitting in the fridge for a day
02 -
- Chilling time is not optional here because the flavors need to meld and the texture firms up beautifully
- The yogurt dressing can loosen up a bit as it sits, so do not panic if it looks slightly thinner than mayonnaise based salads
03 -
- Buy a rotisserie chicken earlier in the week and shred the whole thing at once so you are halfway there
- Double the dressing recipe and keep it in a separate jar for quick weekday salads