This Rotisserie Chicken Salad is healthier than most, without compromising a bit of flavor. The flavor is so robust and delicious, even non-chicken salad eaters will be filling their plates with this!
September. It’s the start of a new school year for many. It signals the unofficial end of summer; not quite fall, but definitely no longer summer (silent tears once again.)
Some of the trees in our ‘hood have already decided to bring on their orange and yellow hues. Others are lingering onto summer and sticking with green leaves as long as they can. If I were a tree, I’d still be green for sure.
September is always kind of an in-between month. Which beckons in-limbo eats.
How’s about a healthy-ish version of chicken salad that’s perfect for busy weeknights? Kinda summery, but absolutely BTS friendly. 👍🏼
One simple word perfectly describes this Rotisserie Chicken Salad: Y-U-M 😋
This recipe is:
- Easy enough for all the busy weeknights comin’ your way
- Crispy yet creamy without mountains of mayo
- Healthier than most chicken salads
- Great for dinner or the lunchbox
- Loved by even self-proclaimed non-chicken salad eaters
Whether you’re ready for fall or hanging onto those flip-flops, this is one salad that will keep everyone happy.
This Rotisserie Chicken Salad is healthier than most, without sacrificing a bit of flavor. The flavor is robust and delicious, and even non-chicken salad eaters will be going back for seconds!
- 7 cups shredded rotisserie chicken
- 1 cup whole plain yogurt (Greek is great)
- 1/2 cup real mayo
- 1 small onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup green onion, sliced
- 1 TB freshly squeezed lemon juice
- 2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 tsp granulated sugar
- 1 tsp ground mustard
- 1/2 tsp dried dill weed
- 1/4 tsp freshly ground black pepper
- Optional: chopped parsley for garnish
- Combine all ingredients together in a large bowl. Gently fold with rubber spatula until all ingredients are well incorporated. Cover and chill in fridge until ready to serve.
- Serve with crusty bread, crackers, or in a sandwich. It’s also delicious over a green salad, if you’re looking to cut down on carbs. Keeps well when covered and chilled for several days.
Most chicken salads use quite a bit of mayo and sour cream. We “healthified” this recipe by using mostly yogurt and cutting the mayo in half. We still recommend the flavor of whole mayo for 1/2 cup amount, but if you prefer, you can use lowfat.
Source: Chew Out Loud
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