I had two alternate blog post titles in mind for this one: Chicken Salad That Actually Tastes Good and Chicken Salad for People Who Don’t Like Chicken Salad. (Clearly I don’t consider myself the biggest fan of chicken salad in general.) Growing up, my mom made tuna salad regularly and it was always a personal favorite. We were never really a chicken salad family and it’s not something I gravitate towards at cookouts or parties when it’s served because it always looks so heavy and bland. And then I tried my hand at making homemade chicken salad with leftover rotisserie chicken and flavorful herbs and HOLY COW it was fantastic.
I used Greek yogurt, dill, green onion and cucumber and the cold and creamy chicken salad was full of texture and fresh flavors and didn’t taste at all like the mayonnaise-laden chicken salad that evokes images of grab-and-go sandwiches that have been sitting out for a questionably long time. It’s packed with protein thanks to both the chicken and the Greek yogurt and the crisp cucumber and dill add a fresh breath of summertime into this lightened-up salad.
This Greek Yogurt Rotisserie Chicken Salad is made with a base of rotisserie chicken – yep, no need to cook your own chicken on a hot summer day! – and is a delicious 10-minutes-or-less dish that tastes great served on a bed of greens, toasted whole grain bread or an old fashioned hamburger bun.
Cucumber Dill Greek Yogurt Rotisserie Chicken Salad
Makes approximately 8 1/2-cup servings
- 3 cups rotisserie chicken, chopped and chilled
- 2/3 cup full-fat Greek yogurt
- 1 tablespoon dijon mustard
- Juice of 1/2 lemon
- 1/3 cup green onion, chopped
- 3/4 cup seedless cucumber, peeled and chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon (dried) dill
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Mix all ingredients together in a large bowl and stir until completely combined.
- Store any leftovers in an airtight container in the refrigerator.
Important note: If you are making this Greek yogurt rotisserie chicken salad recipe ahead of time, wait to add the cucumber until right before you serve it to prevent the salad from getting too watery and preserve the crispness of the cucumber.
I highly recommend using leftover rotisserie chicken (as the recipe notes) in this salad as the depth of flavor is more intense than canned chicken (bleh) or even plain grilled chicken.
I used full-fat Greek yogurt in this recipe to keep it creamy without sacrificing flavor. You could use a lighter version of Greek yogurt but I’d recommend using a 1:1 ratio of Greek yogurt to mayonnaise if you make this swap.
Per 1/2-cup serving: Calories: 116 / Fat: 7g / Sodium: 655g / Carbs: 3g / Fiber: 0g / Sugar: 2g / Protein: 10g
Additional Simple Salad Recipes
- Cold Quinoa Salad
- Black Bean and Brown Rice Salad
- Cilantro Shrimp and Avocado Salad
- Chickpea Salad
- Asian Crunch Salad