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Rotisserie Chicken Salad

A flavorful and refreshing salad combining tender rotisserie chicken and fresh vegetables, enhanced with a creamy dressing and zesty notes.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 whole rotisserie chicken (skin removed, shredded) Opt for organic rotisserie chickens for better flavor and fewer additives.
Fresh Veggies
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely chopped
Dressing
  • ½ cup Greek yogurt Use full-fat Greek yogurt for creaminess and protein boost.
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • to taste Salt & pepper

Method
 

Preparation
  1. Remove the skin from the rotisserie chicken and shred the meat using your fingers or two forks.
  2. Dice the celery, bell peppers, and red onion, and halve the cherry tomatoes.
  3. In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth and creamy.
Assembly
  1. In a large bowl, combine the shredded chicken and chopped vegetables.
  2. Pour the dressing over the mixture, and gently fold everything together until well coated.
  3. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Serving
  1. Enjoy your rotisserie chicken salad on a bed of greens, in a sandwich, or just by itself!

Notes

Revival Rule: To revive your rotisserie chicken salad, reheat it in an oven preheated to 350°F for 10-15 minutes, just until warmed through but still retaining its textures. Avoid microwaving—it can make the chicken rubbery and unappetizing.