Description
A speedy, satisfying chicken salad that turns store-bought rotisserie chicken into a bright, protein-packed meal in just 15 minutes.
Ingredients
- 2 cups rotisserie chicken (chopped, skin and bones removed)
- 1/3 cup finely diced celery
- 1/3 cup finely diced red onion
- 1/2 cup baby spinach (finely chopped)
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep first: chop the chicken, finely dice the celery and red onion, and chop the baby spinach so everything mixes evenly.
- Use a large mixing bowl so the dressing coats every bit of chicken and vegetable without spilling.
- Combine the mayonnaise and Greek yogurt first for a smooth base, then fold in the chicken and veggies so the dressing distributes evenly.
- Taste and adjust: if it needs more brightness, add a squeeze of lemon or a pinch more salt.
Notes
For lower sodium, use unsalted rotisserie chicken and choose low-sodium mayonnaise. Store in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American