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 additional 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

# Steps:

01 - In a large bowl, combine shredded rotisserie chicken, celery, red onion, red bell pepper, and parsley. Toss gently to distribute evenly.
02 - In a separate small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, honey, garlic powder, salt, and pepper until smooth and fully incorporated.
03 - Pour the dressing over the chicken and vegetable mixture. Stir thoroughly to ensure all ingredients are evenly coated with the creamy dressing.
04 - Gently fold in almonds and cranberries or grapes, if using, taking care not to overmix and crush the add-ins.
05 - Taste the salad and adjust salt and pepper as needed. For optimal flavor development, refrigerate for at least 30 minutes before serving, though it can be enjoyed immediately.
06 - Serve chilled on a bed of fresh greens, as a sandwich filling, or accompanied by whole grain crackers.

# Expert Advice:

01 -
  • Rotisserie chicken does all the heavy lifting so you look like you put in way more effort than you actually did
  • The yogurt dressing stays creamy for days in the fridge without getting weird or separating
  • You can eat it straight from the bowl, pile it on greens, or sandwich it between bread
02 -
  • The salad gets better after a few hours in the fridge, so making it the night before is actually smart meal prep
  • If it seems dry after chilling, stir in another tablespoon of yogurt before serving
  • Red onion can overpower if you're sensitive to raw alliums, rinse the diced pieces under cold water first
03 -
  • Buy two rotisserie chickens when they're on sale, shred both, and freeze the extra meat for future batches
  • Use kitchen shears to quickly snip the cooked chicken into pieces instead of shredding by hand
  • Double the dressing and keep the extra in the fridge for quick weekday salads

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