I first made this rotisserie chicken salad on a busy weeknight when I had one goal: make something fast, filling, and fridge-friendly that would keep everyone happy for lunches the rest of the week. The result is bright, tangy, and creamy — thanks to pickle relish, Greek yogurt, and a dash of pickle juice — and it’s one of those recipes you’ll reach for when you want deli-style chicken salad with zero fuss. If you already love chicken-salad classics, this version sits nicely between old-school and modern: full-bodied mayo with a lighter yogurt lift. For other chicken-salad ideas and inspiration, check out this take on the best-ever chicken salad.

Why you’ll love this dish

This rotisserie chicken salad is quick to assemble, economical (uses a whole store-bought bird or leftovers), and kid-friendly. It’s perfect for meal prep, picnic sandwiches, or a picnic-style dinner. The pickle relish and juice add a bright acidity that cuts the richness, while Dijon ties the flavors together for that familiar deli note.

“A fresh, creamy chicken salad that tastes like the deli but makes better use of leftovers — quick to toss and even better the next day.”

Reasons to try it:

Ready in about 10 minutes if your chicken is pre-cooked.
Uses pantry staples plus a rotisserie bird — lower cost than takeout.
Easily customized for texture and flavor.
Makes excellent meal-prep portions for lunches.

How this recipe comes together

Step-by-step overview before you dive into the ingredients. First, shred or pulse the cooked chicken to your preferred texture (deli-fine or chunky). Next, dice the celery and red onion and mix them with the chicken and relish. Stir in Greek yogurt, mayo, Dijon, and pickle juice, then season to taste. Chill briefly for the flavors to meld, or serve right away if you like it fresh and crunchy.

What you’ll need

6 cups shredded rotisserie chicken or leftover cooked chicken breast
1/2 cup diced celery
1/3 cup diced red onion
1/4 cup pickle relish
1/4 cup plain Greek yogurt (substitute sour cream or extra mayo for richer texture)
1/3 cup mayo
2 tablespoons pickle juice (adds tang; substitute lemon juice if needed)
1 tablespoon Dijon mustard
Salt and pepper – to taste

Notes: For a lower-sodium version, rinse diced pickles or use a low-sodium relish. Swap Greek yogurt for vegan yogurt and use vegan mayo to make it dairy-free.

Directions to follow

If you want a deli-style texture, add the shredded or pulled rotisserie chicken to a food processor. Pulse in short bursts until the chicken reaches the size you want. This step is optional — hand-shredded chicken keeps the salad chunkier.
Transfer the chicken to a large mixing bowl.
Add the diced celery and red onion to the bowl.
Stir in the pickle relish, Greek yogurt, mayo, Dijon mustard, and pickle juice.
Season with salt and pepper. Taste and adjust: more pickle juice for tang, more mayo or yogurt for creaminess.
Toss gently until everything is evenly coated.
Serve immediately, or cover and chill for at least 30 minutes to let flavors meld.

Best ways to enjoy it

Serve this chicken salad in lots of satisfying ways:

On toasted whole-grain bread or buttery croissants for classic sandwiches.
Spoon over mixed greens with avocado for a light lunch.
Stuff into pita pockets or lettuce wraps for a low-carb option.
Use as a filling for baked potatoes or on top of crackers for snacks.

Pair with crisp pickles, kettle chips, or a bright side salad. For an Asian-inspired contrast, try it alongside an crunchy slaw like this Asian Chicken Crunch Salad.

Storage and reheating tips

Refrigerate within 2 hours of making. Store in an airtight container at 40°F (4°C) or below.
Use within 3–4 days for best quality and food safety.
Freezing: you can freeze chicken salad, but the texture changes because of the mayo and yogurt. If you must freeze, omit yogurt and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir in fresh yogurt or mayo to revive creaminess.
Reheating: this salad is best served cold or at room temperature. If you prefer warm, gently heat shredded chicken separately and mix with the dressing just before serving.

Pro chef tips

Pulse in the food processor in short 1-second bursts. Over-processing turns chicken gummy.
Drain excess liquid from relish if your salad becomes too wet. A paper towel can help blot small amounts of moisture from diced celery or onion.
For deeper flavor, use a mix of white and dark meat from the rotisserie chicken. Dark meat gives more richness.
Adjust texture by swapping up to half the mayo for more Greek yogurt to lighten it without losing creaminess.
Use fresh celery leaves or chopped fresh herbs (dill, parsley) for a brighter finish. For inspiration on crunchy contrasts, look at another crunchy chicken-salad style here: Asian Chicken Crunch Salad variation.

Creative twists

Curry chicken salad: stir in 1–2 teaspoons curry powder and add chopped apple and raisins.
Mediterranean: swap relish for chopped capers and add chopped olives, lemon zest, and a touch of olive oil.
Avocado and bacon: fold in mashed avocado and chopped crisp bacon for richness.
Low-FODMAP: omit onion and use chives or the green part of scallions instead.
Add-ins: grapes, toasted almonds, chopped apple, or sunflower seeds all make great texture contrasts.

Your questions answered

Q: How long does it take to make?
A: About 10–15 minutes if the chicken is already cooked and shredded. Add a bit more time if you pulse the chicken in a food processor.

Q: Can I make this dairy-free?
A: Yes. Replace Greek yogurt with a dairy-free plain yogurt and use vegan mayo.

Q: Is it safe to leave chicken salad at room temperature?
A: No. Per USDA guidelines, do not leave perishable food out longer than 2 hours (1 hour if above 90°F). Refrigerate promptly in an airtight container.

Q: Can I use canned chicken or frozen chicken?
A: Canned chicken works in a pinch but has different texture and salt levels. Frozen cooked chicken (thawed) is fine. Freshly shredded rotisserie chicken gives the best flavor and texture.

Q: How can I reduce sodium?
A: Use reduced-sodium mayo, rinse diced pickles or use fresh chopped pickles, and taste before salting.

Conclusion

If you want another quick rotisserie-style variation, try this Rotisserie Chicken Salad Recipe from Clean & Delicious for a slightly different approach. For a classic, traditional version to compare techniques and ratios, see this Classic Chicken Salad Recipe.

Enjoy this simple, adaptable chicken salad as a meal prep staple or a last-minute crowd-pleaser.

Rotisserie Chicken Salad

A quick and creamy chicken salad that combines the flavors of yogurt, mayo, and pickle relish for a deli-style dish perfect for meal prep and picnics.

Prep Time 10

Total Time 10

Serving Size servings

Ingredients

Main ingredients

6 cups shredded rotisserie chicken or leftover cooked chicken breast
1/2 cup diced celery
1/3 cup diced red onion
1/4 cup pickle relish
1/4 cup plain Greek yogurt substitute sour cream or extra mayo for richer texture
1/3 cup mayo
2 tablespoons pickle juice adds tang; substitute lemon juice if needed
1 tablespoon Dijon mustard
Salt and pepper to taste

Instructions

Preparation

If you want a deli-style texture, add the shredded or pulled rotisserie chicken to a food processor. Pulse in short bursts until the chicken reaches the size you want. This step is optional — hand-shredded chicken keeps the salad chunkier.
Transfer the chicken to a large mixing bowl.
Add the diced celery and red onion to the bowl.
Stir in the pickle relish, Greek yogurt, mayo, Dijon mustard, and pickle juice.
Season with salt and pepper. Taste and adjust: add more pickle juice for tang, or more mayo or yogurt for creaminess.
Toss gently until everything is evenly coated.
Serve immediately, or cover and chill for at least 30 minutes to let flavors meld.

Notes

For a lower-sodium version, rinse diced pickles or use a low-sodium relish. Swap Greek yogurt for vegan yogurt and use vegan mayo to make it dairy-free. Best enjoyed on toasted whole-grain bread, with mixed greens, or in pita pockets.