This rotisserie chicken salad combines shredded store-bought chicken with Greek yogurt and mayo for a creamy, tangy result that's ready in under 15 minutes and stays fresh for days. The Greek yogurt cuts richness while adding protein, making it ideal for batch prep.
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Remove the skin from the rotisserie chicken and discard it.
Shred the chicken meat into small, bite-sized pieces using two forks or your hands.
Place the shredded chicken in a large mixing bowl.
Add the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to the bowl.
Use a spatula to mix all ingredients until fully combined and creamy.
Fold in the diced celery and chopped red onion gently to maintain texture.
Taste the mixture and adjust seasoning with more salt or pepper if desired.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
Serve chilled on bread, crackers, or over a bed of greens.
Cover and refrigerate up to 3 days. Do not freeze as the texture will become watery when thawed.
Yes. Mix all ingredients, cover with plastic wrap, and refrigerate for at least 30 minutes. The salad keeps for up to 3 days in an airtight container.
Use 1/4 cup Greek yogurt per 3 cups shredded chicken. Increase mayo slightly if you prefer a richer texture, or add more yogurt for a lighter version.
Sour cream or additional Greek yogurt works, but reduces creaminess. For dairy-free, use vegan mayo in a 1:1 swap.
Serve chilled on bread, crackers, lettuce wraps, or over mixed greens. Works as a sandwich filling, salad topper, or appetizer on cucumber slices.
Taste after mixing and add salt or black pepper as needed. A pinch of paprika or fresh dill enhances flavor without changing texture.
