A good chicken salad is hard to come by…and yes, I’m being serious! Sometimes it’s too runny, sometimes the chicken isn’t cut just how you want it, sometimes it has mystery ingredients that you’re just not sure about. Sometimes you love it, but know that it’s loaded with mayo and it’s not the best for you.
Introducing the perfect chicken salad recipe that solves all your first world woes!
It’s the Easiest Lunch Packed with Protein
Grab a rotisserie chicken at your local grocery store. Bonus – they are only $5 for an entire rotisserie chicken at Costco! Get your hands dirty by peeling off the skin and pull the meat off into a bowl. It is kind of gross your first time, but just jump in. You can always wash your hands after!
A kitchen hack that has saved me so much time is shredding the chicken in my KitchenAid mixer. Toss your skinless rotisserie chicken meat into the bowl with your mixing attachment. Turn on low for 20-30 seconds and ta-da shredded chicken without the work!
Stir in the rest of the ingredients and serve over toasted bread, a bed of lettuce or just eat it straight from the bowl because it’s just that good. I love to eat on ciabatta bread topped with everything but the bagel seasoning and a strip or two of crispy bacon.
Substitutions & Add Ins
Greek Yogurt Substitutions
- Avocado or two for dairy free
- Mayonnaise for a more classic chicken salad option
Pecan Substitutions
- Chopped walnuts
- Shaved almonds
- Chopped cashews
Add in diced red onion for a more bitey flavor compared to green onions.
Ingredients
- 1 rotisserie chicken
- 1.5 c plain Green yogurt
- ¼ c green onions – diced
- ½ c celery – diced – about 2 stalks
- ½ c Craisins or dried cranberries
- ⅓ c pecans
- Salt and pepper
Instructions
- Peel the skin off the rotisserie chicken and separate the chicken from the bone. Shred the chicken – see above for meat shredding hack.
- Add in Greek yogurt, diced green onions and celery, dried cranberries and pecans.
- Stir until well mixed and season with a little salt and pepper for taste.
- Store in the fridge for up to 3 days.
