Rotisserie Chicken Salad Recipe
This Rotisserie Chicken Salad is quick, creamy, and packed with fresh crunch! Perfect for lunch, dinner, or a picnic.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Measuring cups and spoons
- Serving spoon
Ingredients
- 3 cups rotisserie chicken shredded or cubed
- 1 cup celery diced
- 1/2 cup red onion finely chopped
- 3/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard or wholegrain mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley chopped
Instructions
Stepwise Method: Rotisserie Chicken Salad Recipe
- Begin by removing the skin from the rotisserie chicken. Shred or cube the meat into bite-sized pieces. You should have about 3 cups of chicken. This is the star of your Rotisserie Chicken Salad Recipe.
- Dice the celery and finely chop the red onion. The celery adds a delightful crunch, while the red onion provides a mild sweetness that balances the dish.
- In a separate mixing bowl, combine the plain Greek yogurt, Dijon mustard, freshly squeezed lemon juice, sea salt, and freshly ground black pepper. Whisk together until smooth and well-combined.
- In the large mixing bowl with the shredded chicken, add the diced celery, chopped red onion, and fresh parsley. Pour the dressing over the top and gently mix until everything is evenly coated.
- Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve on its own, over greens, or in a sandwich.
Notes
- Use leftover chicken if rotisserie chicken is not available; just shred or cube it similarly.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
- Chill the salad for at least 30 minutes to enhance the flavors before serving.