Description
This Easy Rotisserie Chicken Salad transforms store-bought chicken into a vibrant, crunchy, and satisfying meal, ready in just 15 minutes.
Ingredients
Scale
- 1 whole rotisserie chicken, skin removed and meat shredded
- 2 stalks celery, finely diced
- 1/2 red onion, finely minced
- 1/2 cup dried cranberries or grapes, halved
- 1/2 cup toasted pecans, roughly chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, chopped
- 3/4 cup high-quality mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon honey for sweetness
Instructions
- Remove all the meat from the rotisserie chicken, discarding the skin and bones. Shred the chicken into bite-sized pieces and place in a large mixing bowl.
- Dice the celery finely. Mince the red onion and soak in cold water for 10 minutes if sensitive to raw onion, then drain.
- Toast pecans or almonds in a dry skillet over medium heat for 2-3 minutes until fragrant, then let cool and chop.
- In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth. Add Dijon mustard, lemon juice, garlic powder, onion powder, and oregano; whisk until creamy.
- Add diced celery, minced onion, dried cranberries, nuts, chives, and dill to the chicken. Pour dressing over and gently fold together.
- Taste and season with salt and pepper. Add honey or more lemon juice if desired.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
This salad can be made up to 2 days in advance and stored in the refrigerator for quick meals.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg