Greek Yogurt Rotisserie Chicken Salad (Printable)
Protein-packed chicken salad with crisp vegetables and tangy 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 (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 Prepare:
01 - In a large bowl, combine shredded rotisserie chicken, celery, red onion, red bell pepper, and parsley.
02 - In a separate small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, honey, garlic powder, salt, and pepper until smooth.
03 - Pour the dressing over the chicken and vegetable mixture. Stir well to coat everything evenly.
04 - Fold in almonds and cranberries or grapes, if using.
05 - Taste and adjust seasoning as needed. Chill for at least 30 minutes for best flavor, or serve immediately.
06 - Serve on a bed of greens, in a sandwich, or with whole grain crackers.
# Expert Advice:
01 -
- The creamy Greek yogurt dressing feels indulgent while packing nearly 40 grams of protein per serving
- Everything comes together in 20 minutes with ingredients you can keep on hand for emergencies
02 -
- The salad tastes significantly better after chilling for at least 30 minutes, so don't rush this step if you can help it
- Greek yogurt can release some liquid as it sits, so give it a quick stir before serving leftovers
03 -
- Pat your shredded chicken dry with paper towels before mixing to prevent the salad from becoming watery
- If using almonds, toast them lightly in a dry pan for 2-3 minutes to bring out their nutty flavor