Greek Yogurt Rotisserie Chicken Salad (Printable version)

Tender rotisserie chicken with crisp vegetables in a creamy Greek yogurt dressing. Perfect for healthy lunches.

# 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 make it:

01 - Combine shredded rotisserie chicken, celery, red onion, red bell pepper, and parsley in a large mixing bowl.
02 - Whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, honey, garlic powder, salt, and pepper in a small bowl until smooth and well combined.
03 - Pour the dressing over the chicken and vegetable mixture. Stir thoroughly to ensure everything is evenly coated.
04 - Fold in almonds and cranberries or grapes if using, distributing them evenly throughout the salad.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately.
06 - Serve on a bed of fresh greens, as a sandwich filling, or accompanied by whole grain crackers.

# Expert tips:

01 -
  • The Greek yogurt dressing keeps everything light without sacrificing creaminess
  • It comes together in twenty minutes flat using leftovers you probably have
02 -
  • The flavor improves after chilling so make it ahead if possible
  • Rotisserie chicken seasoning varies so always taste before adding more salt
03 -
  • Finely dice everything so you get multiple flavors in every single bite
  • Let the salad rest for at least fifteen minutes before serving

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