Description
A creamy and flavorful rotisserie chicken salad packed with crunchy veggies, perfect for lunch or as a picnic option.
Ingredients
- 6 cups shredded rotisserie chicken or leftover cooked chicken breast
- 1/2 cup diced celery
- 1/3 cup diced red onion
- 1/4 cup pickle relish
- 1/4 cup plain Greek yogurt
- 1/3 cup mayo
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- Salt and pepper – to taste
Instructions
- Shred the Chicken: If desired, add the shredded rotisserie chicken to a food processor and pulse to shred it into finer pieces.
- Combine Ingredients: Place the shredded chicken into a large bowl. Add diced celery, red onion, pickle relish, Greek yogurt, mayo, Dijon mustard, pickle juice, salt, and pepper.
- Mix Thoroughly: Toss everything together until fully incorporated into a creamy, chunky chicken salad.
- Serve or Chill: Serve the salad immediately or refrigerate for later.
Notes
Consider adding a squeeze of fresh lemon juice, or for crunch, incorporate sliced almonds or sunflower seeds. Vegetarian options include chickpeas or shredded cauliflower.
