Savory Chicken Salad
This one is a staple in my kitchen. Rotisserie chicken, a creamy dressing, and just enough crunch from the celery and onion make it endlessly versatile. I love pulling it out for a quick lunch, a light dinner on a busy night, or a make-ahead option for guests.
Swap in Greek yogurt for half the mayo if you want a little extra protein without losing the creaminess. Either way, this salad comes together fast and tastes like it took a lot more effort than it did.
INGREDIENTS
- 3 to 4 cups cooked chicken, shredded or diced (rotisserie works great)
- ½ cup mayonnaise (or half mayo, half Greek yogurt)
- ½ cup celery, finely diced
- 1 to 2 tablespoons yellow onion, minced
- 1/2 teaspoon fresh lemon juice (optional, for a slight tang)
- Salt and freshly ground black pepper, to taste
STEPS
- Shred the chicken: If using a fresh rotisserie chicken, remove the skin and bones, then pull the meat apart into bite-sized chunks.
- Mix the dressing: In a medium bowl, whisk together the mayonnaise (or half mayo, half Greek yogurt), minced yellow onion, and lemon juice until smooth.
- Combine: Add the cooked chicken and diced celery to the bowl. Gently fold everything together until evenly coated in the dressing.
- Season: Add salt and black pepper, to taste
- Chill: Cover the bowl and refrigerate for at least 30-60 minutes before serving so the flavors can meld.
NOTES
Serve on a flaky croissant, toasted sourdough, a bed of greens, or alongside your favorite crackers.