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No-Cook Rotisserie Chicken Salad

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A quick and refreshing No-Cook Rotisserie Chicken Salad made with tender shredded chicken, crisp vegetables, and a creamy, tangy dressing. Perfect for busy weeknights, meal prep, sandwiches, or light lunches with zero stove time required.

Ingredients

  • 3 cups rotisserie chicken, shredded (skin removed)
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup halved grapes (optional)
  • 1/4 cup chopped nuts such as almonds or pecans (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces.
  2. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice until smooth.
  3. Add the chopped celery, diced red onion, and fresh parsley to the dressing and stir to combine.
  4. Fold in the shredded chicken and mix gently until evenly coated.
  5. Season with salt and black pepper to taste.
  6. If using optional ingredients such as grapes, nuts, or dried cranberries, fold them in gently.
  7. Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a lighter version, replace mayonnaise with additional Greek yogurt.
  • Ensure vegetables are dry before mixing to prevent excess moisture.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • This recipe is not suitable for freezing due to the creamy dressing.
  • Serve in sandwiches, wraps, lettuce cups, or over mixed greens.

Nutrition

Find it online: https://thefamilycooking.com/no-cook-rotisserie-chicken-salad/