Description
Not sure what to make for lunch or what to do with leftover rotisserie chicken? This Rotisserie Chicken Salad recipe is the answer!
Made with store-bought rotisserie chicken, crisp apples, crunchy veggies, dried cranberries, and pumpkin seeds, it’s tossed in a creamy, tangy dressing for the perfect balance of flavors and textures.
Packed with protein and ready in minutes, it’s an easy lunch that’s perfect for meal prep!
Ingredients
Units
Scale
- 3 cups cooked and diced rotisserie chicken
- 1 medium pink lady or honey crisp apple
- 1/2 cup diced celery
- 1/4 cup finely minced red onion
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/4 cup chopped dill
- 1/4 cup mayonnaise
- 1/4 cup plain greek yogurt
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- To a large mixing bowl add the chicken breast, apple, celery, red onion, dried cranberries, pumpkin seeds, and dill.
- Whisk together the mayonnaise, greek yogurt, mustard, salt, pepper, garlic powder, and lemon juice until well combined.
- Pour the dressing mixture over the chicken salad ingredients. Stir until well combined.
- Serve immediately or chill until ready to serve.
Notes
This rotisserie chicken salad recipe actually tastes better when prepared in advance, because all the flavors have time to really meld. Once you’re done making the chicken salad, transfer it to an airtight container and store it in the fridge for up to 3-4 days.
