There are evenings when you want comfort without hours in the kitchen. I remember rushing home after work and wanting a real, satisfying meal in under 20 minutes. This simple, protein-forward dish became my go-to.
Ready in roughly 15 minutes, it uses cooked, shredded chicken with crisp celery and onion, dressed in a creamy mix of mayonnaise and Greek yogurt. Typical ratios are about 2 cups of diced chicken with 1/3 to 1/2 cup each of mayo and yogurt, plus salt, pepper, and a teaspoon or two of Dijon for tang.
The texture balances creamy dressing and crunchy veg. Use grapes or apple for a bright, sweet note. Serve it in a sandwich, with crackers, or tucked into lettuce for a light lunch or quick meal that still feels special.
Key Takeaways
- This easy recipe comes together in about 15 minutes for a fast, filling lunch.
- Base ingredients: about 2 cups chicken, celery, onion, mayo, and Greek yogurt.
- Versatile—serve on bread, in lettuce cups, or with crackers.
- Adjust dressing to fit lower fat or higher protein goals.
- Keep a rotisserie breast on hand for quick meal prep and steady flavor.
Why This Rotisserie Chicken Salad Works for a Fast, Healthy Lunch
Quick assembly and simple pantry staples make this a reliable weekday lunch.
This recipe comes together in about 15 minutes because it starts with pre-cooked breast meat. Using roughly 2 cups of shredded protein and a short list of ingredients removes the need to cook, so you save time and clean-up.
Pairing mayonnaise with Greek yogurt keeps the creamy texture while boosting protein and cutting overall fat. That balance keeps familiar flavor without feeling heavy.
- Veggies like celery and onion add crunch and fiber for better satiety.
- Optional mix-ins—grapes or apple—bring freshness and a hint of sweetness.
- Season with Dijon, dill, salt, and pepper to layer flavor simply.
This chicken salad recipe is repeatable and fridge-friendly. Make a batch, portion for several days, and serve in sandwiches, wraps, or lettuce cups for an easy, versatile meal.
Rotisserie Chicken Salad Ingredients and Substitutions
A tight, simple ingredient list makes this recipe reliable and easy to customize.
Base: Use about 2 cups shredded or diced rotisserie chicken breast for a tender texture and mild flavor that soaks up seasonings well.
Veggies: 1/3 cup finely diced celery and 1/3 cup red onion add fresh crunch and aromatic lift. Swap green onion or chives for a milder bite.
Creamy base: Mix roughly equal parts mayonnaise and Greek yogurt (about 1/3 cup each) to balance tang and richness. For lower fat, use all yogurt. For dairy-free, use all mayonnaise or avocado oil mayo.
- Flavor boosters: 1 tsp Dijon, a pinch of dill, 1/2 tsp salt, and 1/4 tsp pepper layer depth; 1/2 cup chopped spinach adds color without overpowering.
- Optional mix-ins: Fold in 1 cup halved grapes or 1 cup chopped apples for sweet contrast, or 1/2 cup chopped nuts for toasty texture.
- Tailor it: Adjust seasoning gradually and taste as you go so the mustard, salt, and pepper support the overall recipe.
How to Make Rotisserie Chicken Salad in Minutes
With minimal chopping and one bowl, this dish comes together in minutes.
Prep : Rotisserie Chicken Salad
Remove skin and bones, then shred or chop about 2 cups of rotisserie chicken into bite-size pieces.
Finely dice 1/3 cup celery and 1/3 cup red or green onion so every bite has balanced texture.
Mix : Rotisserie Chicken Salad
In a large bowl stir 1/3 cup mayonnaise, 1/3 cup Greek yogurt, 1 teaspoon Dijon (optional), 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
Fold in the meat and diced veggies gently. Avoid overmixing to keep the texture light.
Serve : Rotisserie Chicken Salad
Taste and adjust salt or pepper. If dry, add a tablespoon or two more dressing until scoopable.
Serve right away for speed, or chill at least 30 minutes to let flavors meld for cleaner scoops.
| Step | Key Amount | Tip |
|---|---|---|
| Shred | About 2 cups | Use bite-size pieces for even distribution |
| Dice | 1/3 cup each celery & onion | Finely dice for smooth texture |
| Mix | 1/3 cup mayo, 1/3 cup yogurt, 1 tsp Dijon | Combine dressing first in the bowl |
Rotisserie Chicken Salad Variations to Match Your Taste
Small swaps turn this classic into versions that suit any appetite or diet.
Lightened-up: Replace some or all of the mayonnaise with greek yogurt to raise protein and cut fat while keeping creaminess. Start with a 50/50 swap and adjust to taste.
Dairy-free option: Use all mayo or an avocado oil mayo for a clean, tangy base when you need a dairy-free route. This keeps the recipe scoopable and familiar.
- Fruity & crunchy: Fold in about 1 cup halved grapes or chopped apples plus 1/2 cup chopped pecans or almonds for texture and brightness.
- BBQ or spicy: Stir in 2–3 tablespoons BBQ sauce or add chipotle powder, cayenne, or Sriracha to taste. Chill and then re-taste; heat can intensify.
- Seasoning tips: Try mustard, garlic powder, smoked paprika, curry powder, or dill to shift the overall flavor without changing the base.
| Variation | Key Swap | Amount to Start |
|---|---|---|
| Lightened-up | Greek yogurt for mayo | 50/50 mayo:yogurt |
| Dairy-free | Avocado oil mayo | Replace all mayo |
| Fruity & crunchy | Grapes/apples + nuts | 1 cup fruit, 1/2 cup nuts |
| BBQ/Spicy | BBQ sauce or chiles | 2–3 tbsp sauce or pinch of spice |
Serving Ideas: Sandwiches, Wraps, Lettuce Cups, and More
This versatile filling adapts well to sandwiches, tortillas, and low-carb cups. Use simple swaps to match the meal you want—hearty, light, or snack-style.
Bread, wraps, and pitas
Build classic sandwiches on toasted wheat bread or buttery croissants. Layer lettuce and tomato for freshness and structure so the mayo or yogurt spread does not soak the bread.
Low‑carb options
Go light by spooning the mix into lettuce cups or over a bed of mixed greens. Add extra celery or sliced apples to boost crunch and make it feel more like a full lunch.
Snack board and creative plating
Create a shareable snack board with scoops and sturdy crackers. Or plate scoops in hollowed tomatoes, avocado halves, or on thick cucumber rounds for attractive, single‑serving bites.
- Roll wraps in flour tortillas or pitas with cucumber, red onion, and lettuce for added texture.
- Balance soft bread with a few crunchy elements—chopped nuts or extra celery—when serving in a sandwich.
- For portability, pack 1/2‑cup portions separately and assemble just before eating to keep things crisp.
| Serving Style | Best Add‑ins | Why it Works |
|---|---|---|
| Toasted sandwich | Lettuce, tomato, light mayo or yogurt | Sturdy bite, familiar lunch format |
| Wrap or pita | Cucumber, red onion, greens | Portable, holds moisture well |
| Lettuce cup | Celery, sliced apples, nuts | Low‑carb, crunchy contrast |
| Snack board | Crackers, sliced veggies, extra scoops | Shareable, easy to customize |
Storage, Make-Ahead, and Meal Prep Tips
Knowing how to refrigerate and freeze ingredients makes weekday meals easier.
Refrigeration: Store the finished mix in an airtight container and refrigerate for about 3-5 days. Stir before serving to recombine dressing and redistribute ingredients evenly.
Freezer guidance
A prepared mayo- and yogurt-based mix does not freeze well; the texture separates. Instead, dice or shred the chicken and freeze that portion. When you’re ready to eat, thaw the meat fully in the fridge and mix with fresh dressing and mix-ins.
Portion and pack
Batch your prep by cooking or shredding enough meat and chopping vegetables ahead of time. Pack 1/2-cup portions into containers for grab-and-go lunches. Keep bread, wraps, or greens separate until assembly to avoid soggy sandwiches.
- Label each container with the date to track freshness across days.
- Pack crackers or cut vegetables on the side for a simple pairing at lunchtime.
- If the mix tightens after chilling, stir in a spoonful of dressing and taste; add salt or pepper as needed.
| Option | Best for | Notes |
|---|---|---|
| Refrigerate | Ready-to-eat | Airtight container, 3–5 days, stir before serving |
| Freeze meat only | Longer storage | Freeze diced meat, thaw in fridge, then mix fresh |
| Pack day-of | Wraps & sandwiches | Assemble the day you eat to avoid soggy bread |
Nutrition Notes and Pro Tips for More Flavor
Knowing how ingredients shift macros lets you customize this recipe to fit goals.
Macros at a glance
Expect a protein-forward profile — roughly 15 g of protein per 1/2-cup serving. Calories range from about 165–206 per 1/2 cup depending on mayo and greek yogurt ratios and any nuts or fruit added.
Pro tips for flavor and texture
For lighter fat and more protein, increase greek yogurt in place of mayonnaise. For a richer mouthfeel, add a touch more mayo or a drizzle of olive oil when serving.
- Build crunch with finely diced celery, chopped nuts, or crisp veggies for even texture.
- Season carefully: add measured salt and pepper, then taste after chilling since flavors concentrate over days.
- Soak diced onion briefly in cold water to tame sharpness without losing aroma.
- Whisk mayo and yogurt together before folding to keep the dressing even and prevent streaks.
| Metric | Typical range | Tip |
|---|---|---|
| Calories (1/2 cup) | 165–206 | Adjust mayo:yogurt ratio |
| Protein | ~15 g | Use more greek yogurt for added protein |
| Fat | Varies | Add nuts for healthy fats, track portions |
Rotisserie Chicken Salad
A few measured ingredients and one large bowl deliver a balanced, flavorful recipe in roughly 15 minutes.
Ingredients: combine 2 cups chopped or shredded rotisserie chicken breast (skin and bones removed) with 1/3 cup finely diced celery and 1/3 cup finely diced red onion.
Dressing base: whisk 1/3 cup mayonnaise, 1/3 cup Greek yogurt, and 1 teaspoon Dijon mustard (optional) with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Mixing: add the chicken and vegetables to the large bowl and fold gently until the dressing coats every piece without crushing the texture.
- Taste & refine: adjust salt and pepper, and add a teaspoon or two more dressing if it seems dry for a creamy, cohesive consistency.
- Timing: this recipe comes together in about 15 minutes; chilling briefly helps flavors meld and the mixture set.
| Serve | Portion | Notes |
|---|---|---|
| Sandwiches or wraps | 1/2-cup scoops | Layer with lettuce for structure |
| Crackers or lettuce cups | 1/2-cup scoops | Use crunchy veggies or nuts for texture |
| Prep-ahead | N/A | Keep extra cooked breast on hand for quick assembly |
Conclusion
This quick and creamy chicken salad transforms pre-cooked rotisserie chicken into a flavorful, protein-packed meal in just 15 minutes.
Perfect for busy days, it fits effortlessly into sandwiches, wraps, or on a snack board with crackers. The mix of Greek yogurt and mayonnaise keeps it rich yet light, while add-ins like fruit, nuts, or spices let you refresh the flavor anytime.
It stores beautifully in the fridge for several days — simply stir and serve chilled for the best texture. Keep cooked chicken on hand, and you’ll always have a fast, healthy meal ready when time is short.
This rotisserie chicken salad recipe looks delicious and easy to make. I like how it combines fresh ingredients with simple preparation—perfect for a quick, healthy meal.