Greek Yogurt Rotisserie Chicken Salad (Printable)

Tender rotisserie chicken with crisp vegetables in a creamy Greek yogurt dressing. Ready in 20 minutes.

# 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, plus 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

# Directions:

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 coat all ingredients evenly with the creamy yogurt dressing.
04 - Fold in almonds and cranberries or grapes, if using, distributing them throughout the salad for added texture and sweetness.
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 chilled on a bed of mixed greens, as a sandwich filling, or alongside whole grain crackers for a complete meal.

# Expert Advice:

01 -
  • The Greek yogurt creates an incredibly creamy dressing while packing in extra protein and probiotics
  • You can throw everything together in twenty minutes flat with minimal prep work
  • The crisp vegetables and tender chicken make each bite perfectly textured and satisfying
02 -
  • Letting the salad chill for at least thirty minutes allows the flavors to meld together beautifully
  • The texture is best when all your vegetables are diced to roughly the same small size
  • This salad keeps well in the refrigerator for three to four days and actually tastes better the next day
03 -
  • Pat your diced vegetables dry with paper towels before mixing to prevent the dressing from becoming watery
  • Toast the almonds in a dry pan for just two minutes to deepen their flavor before adding them

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