Greek Yogurt Rotisserie Chicken Salad (Printable)
Tender chicken with crisp vegetables in a tangy Greek yogurt dressing.
# What You'll Need:
→ Chicken & Dairy
01 - 3 cups rotisserie chicken, shredded and deboned
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 halved grapes
# How To Make It:
01 - Place shredded rotisserie chicken, celery, red onion, red bell pepper, and parsley in a large mixing bowl. Toss gently to distribute ingredients evenly.
02 - In a separate small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, honey, garlic powder, salt, and pepper until completely smooth and well incorporated.
03 - Pour the dressing over the chicken mixture. Stir thoroughly using a spoon or spatula, ensuring all ingredients are evenly coated with the creamy dressing.
04 - Gently fold in almonds and cranberries or grapes if desired, taking care not to overmix and maintain texture contrast.
05 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately if preferred.
06 - Serve over a bed of mixed greens, as a sandwich filling, or alongside whole grain crackers for a complete meal.
# Tips from dashanddishes:
01 -
- The Greek yogurt dressing gives you all the creaminess of traditional mayo but with a tangy protein boost
- You can throw this together in twenty minutes flat with ingredients you probably already have
02 -
- Chopping your vegetables smaller than you think you need to makes the texture so much better
- Letting the salad rest in the fridge for at least thirty minutes before serving is non negotiable
03 -
- If your yogurt seems too thick stir in a teaspoon of water or lemon juice before mixing
- Taste the finished salad before chilling and add more salt if needed cold food needs more seasoning