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–+ servings

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 minutes
Total Time 10 minutes
Serving Size 4 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.