Description
A quick recipe to transform leftover rotisserie chicken into a flavorful, satisfying chicken salad using Greek yogurt for a lighter texture.
Ingredients
Scale
- 2 cups cooked, shredded rotisserie chicken
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely minced
- 1/4 cup pecans, toasted and chopped
- 1/4 cup red seedless grapes, halved (optional)
- 1/2 cup mayonnaise (or plain Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Place the shredded rotisserie chicken in a medium bowl.
- Add the chopped celery, minced red onion, toasted pecans, and halved grapes, if using.
- In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice until smooth.
- Pour the dressing mixture over the chicken and vegetable mixture.
- Gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
- Season with salt and black pepper to your preference.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to blend.
Notes
- For a low-carb option, omit the grapes and serve the salad in lettuce cups or over sliced cucumber rounds.
- To toast pecans, spread them on a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
- This salad keeps well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 4
- Sodium: 350
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 23
- Cholesterol: 75