Description
A creamy and tangy rotisserie chicken salad made with shredded chicken, crisp celery, red onion, pickle relish, and a flavorful dressing of Greek yogurt, mayo, Dijon mustard, and pickle juice. Perfect for a quick and easy lunch or snack, this salad offers deli-style texture and taste with minimal prep and no cooking required.
Ingredients
Main Ingredients
- 6 cups shredded rotisserie chicken or leftover cooked chicken breast
- ½ cup diced celery
- ⅓ cup diced red onion
- ¼ cup pickle relish
Dressing
- ¼ cup plain Greek yogurt
- ⅓ cup mayo
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- Salt and pepper – to taste
Instructions
- Shred the Chicken: Add the shredded or pulled rotisserie chicken to a food processor and pulse to shred it into tinier pieces. This step is optional but helps achieve a deli-style chicken salad texture. Transfer the shredded chicken to a large bowl.
- Add Vegetables: Add the diced celery and red onion to the bowl with the chicken, ensuring both are chopped small enough to blend well in the salad.
- Mix the Dressing: Add the pickle relish, plain Greek yogurt, mayo, Dijon mustard, pickle juice, salt, and pepper into the bowl with the chicken and vegetables.
- Combine Ingredients: Toss all ingredients together thoroughly to create a creamy and chunky chicken salad with evenly distributed flavors and textures.
- Serve or Chill: Serve the chicken salad immediately or cover and chill in the refrigerator to serve later. Give it a good stir before serving if chilled.
Notes
- Using a food processor to shred the chicken creates a deli-style texture and makes the salad easier to eat.
- Smaller diced veggies enhance mixability and make the salad a great pairing with crackers or vegetables.
- A combo of Greek yogurt and mayo provides a creamy yet tangy flavor that balances the salad perfectly.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Stir well before serving to refresh flavors.
