Ingredients

Servings: 4

• 1 rotisserie chicken (I use about 3/4 of the meat – light and dark – for this chicken salad, then reserve 1/4 for topping other salads throughout the week)
• 1/3 cup Greek yogurt
• 1/4 cup mayo
• 1/4 cup red onion, finely chopped
• 2 celery ribs, finely chopped
• 2 Tbsp jarred jalapeños, finely chopped
• 1 tsp onion powder
• 2 tsp Kosher salt + more to taste
• Freshly cracked black pepper, to taste

Directions

1. Debone your rotisserie chicken and chop or shred for desired chicken salad consistency. It’s easiest to do this while the chicken is still warm, and it will shred more as you mix in the other ingredients. I use about 3/4 of the chopped chicken for this chicken salad (both light and dark meat), and reserve 1/4 for other salads. If you use the whole chicken, increase the other ingredients by .25X.
2. Add your chopped chicken to a large mixing bowl. Add the Greek yogurt, mayo, red onion, celery, jalapeños, onion powder, salt and pepper. Mix until evenly combined. Taste and adjust seasonings.
3. Enjoy with crackers, on sourdough, on a bed of lettuce, or with a fork!

Natalie’s Notes

Made many times! Using predominately Greek yogurt provides protein without compromising consistency. I like my chicken salad spreadable, which this recipe achieves through finely chopping or shredding the chicken and loading up on the yogurt before you finish with mayo. You can sub pickles for jalapeños if you don’t want the spice.