I whipped up a Rotisserie Chicken Salad that’s low carb, packed with protein, keeps me full for hours, and frankly makes all other “healthy lunches” look lazy.

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I am kind of obsessed with this High Protein Chicken Salad because it actually keeps me full without being heavy. I love the tang of Greek yogurt mixed with mayo and the way shredded rotisserie chicken stays juicy even cold.

Rotisserie Chicken Salad for lunch feels like real food, not sad desk leftovers. I bring it to work, to meetings, or just eat it solo on a plate.

But mostly I love that it’s a meal I can trust when I’m scrambling. Simple, loud flavor.

Totally satisfying. My go-to when I need fuel that delivers.

No guilt, just yum today.

Ingredients

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Rotisserie chicken: hearty protein that makes it filling and effortless.
Plain Greek yogurt: creamy, tangy swap that lightens things up.
Mayonnaise: adds silkiness and healthy fats if you use avocado oil mayo.
Leomon juice: brightens the whole mix and keeps it fresh.
Dijon mustard: a little zip that wakes up the flavors.
Celery: crunchy, refreshing texture that keeps it from feeling mushy.
Red onion: sharp bite and a pop of color.
Parsley: fresh herb notes, not overpowering, just clean.
Garlic powder: low-key savory depth without raw garlic fuss.
Sea salt: brings everything together, taste as you go.
Black pepper: subtle heat that lifts the salad.
Almonds or walnuts: crunchy contrast, adds healthy fats and interest.
Avocado: creamy boost, makes it rich and more satisfying.

Ingredient Quantities

3 cups shredded rotisserie chicken (about 12 ounces cooked meat)

1/2 cup plain Greek yogurt (nonfat or low fat)

1/4 cup mayonnaise (use avocado oil mayo for healthier fats)

1 tablespoon lemon juice, fresh if possible

1 teaspoon Dijon mustard

1 cup celery, finely diced (about 2 stalks)

1/4 cup red onion, very finely chopped

2 tablespoons fresh parsley, chopped

1/4 teaspoon garlic powder

1/2 teaspoon sea salt, or to taste

1/4 teaspoon black pepper, or to taste

1/3 cup sliced almonds or chopped walnuts for crunch, optional

1 small ripe avocado, diced, optional for extra creaminess

How to Make this

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1. Shred about 3 cups rotisserie chicken into bite sized pieces and put them in a large mixing bowl, any big bowl will do.

2. In a smaller bowl whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise (I like avocado oil mayo), 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard until smooth.

3. Add 1/4 teaspoon garlic powder, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper to the dressing, taste and adjust a little if you want more tang or salt.

4. Finely dice about 1 cup celery (2 stalks) and very finely chop 1/4 cup red onion; if the onion is too sharp rinse it briefly under cold water and drain.

5. Stir the celery, onion and 2 tablespoons chopped fresh parsley into the shredded chicken.

6. Pour the dressing over the chicken mixture and fold gently with a spatula until everything is evenly coated, don’t mash it, keep some texture.

7. If you want crunch add 1/3 cup sliced almonds or chopped walnuts and fold them in last so they stay crisp.

8. For extra creaminess gently fold in 1 small ripe avocado diced, or serve avocado on top so it does not turn brown if making ahead.

9. Chill the salad for at least 20 minutes to let flavors meld, or serve right away on lettuce leaves, in a low carb wrap, or over a bed of greens.

10. Store leftovers covered in the fridge up to 3 days; press plastic wrap directly on the salad surface to slow browning if avocado is used.

Equipment Needed

1. Large mixing bowl (any big bowl will do)
2. Small bowl for the dressing or a measuring cup to whisk in
3. Measuring cups and spoons
4. Chef knife and cutting board for celery, onion and avocado
5. Forks or two forks to shred chicken if you need to, or tongs
6. Spatula or large spoon to gently fold everything together
7. Small sieve or colander to rinse onion if needed
8. Airtight container or plastic wrap to chill and store leftovers

FAQ

Q: Can I use cooked chicken other than rotisserie? A: Yes, you can. Leftover baked, grilled, or poached chicken works fine. Just shred or chop it to about the same size so the texture stays consistent.

Q: How long will this chicken salad keep in the fridge? A: Stored in an airtight container it will last 3 to 4 days. If you add diced avocado, eat it within a day or toss the avocado separately and add right before serving.

Q: Can I make this recipe lower in fat? A: For less fat use nonfat Greek yogurt and skip the mayo or reduce it to 2 tablespoons. Using avocado oil mayo keeps healthier fats if you want some creaminess still.

Q: Can I swap the nuts or leave them out? A: Totally optional. Use walnuts, pecans, or pumpkin seeds if you want variety. Leave them out for nut allergies, or add crunchy veggies like diced apple or bell pepper instead.

Q: Is it ok to add fruit like grapes or apples? A: Yes, sweet fruit pairs great with the tangy yogurt dressing. Toss in halved grapes or diced apple for a sweet crunch, but add them just before serving so they dont get soggy.

Q: How do I adjust seasoning if my chicken is bland? A: Taste the mix then boost lemon juice, salt, or Dijon a little at a time. A pinch of smoked paprika or a splash of hot sauce can add more depth if you like.

HEALTHY CHICKEN SALAD RECIPE WITH GREEK YOGURT Recipe Substitutions and Variations

3 cups shredded rotisserie chicken: swap for 3 cups shredded cooked turkey or canned white-meat chicken, drained well, great if you want less sodium or a different flavor
1/2 cup plain Greek yogurt: replace with plain Skyr or low-fat sour cream for similar tang and thickness, use same amount
1/4 cup mayonnaise: use 1/4 cup mashed avocado or 1/4 cup hummus to cut processed fats and add extra creaminess
1/3 cup sliced almonds or chopped walnuts: sub with 1/3 cup sunflower seeds or pumpkin seeds if you need a nut-free option, same crunch

Pro Tips

1. Toast the nuts first, it makes a big difference. Throw the almonds or walnuts in a dry skillet over medium heat for 3 to 5 minutes until they smell toasty, then cool before folding in so they keep their crunch.

2. If you want the salad to taste brighter, add a little extra lemon or a splash of vinegar at the end and taste as you go. Acid wakes everything up, and it’s easy to add more but hard to take away.

3. To prevent the avocado from turning brown when making ahead, smash a small spoonful of the dressing over the diced avocado or press plastic wrap directly onto the salad surface. Or better yet, keep the avocado separate and add just before serving.

4. Don’t overdress it, you want some texture. Start with about three quarters of the dressing, mix and taste, then add more if needed. That way the chicken stays chunky and not soggy.

HEALTHY CHICKEN SALAD RECIPE WITH GREEK YOGURT Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I whipped up a Rotisserie Chicken Salad that's low carb, packed with protein, keeps me full for hours, and frankly makes all other "healthy lunches" look lazy.

Servings

servings

Calories

383

kcal

Equipment: 1. Large mixing bowl (any big bowl will do)
2. Small bowl for the dressing or a measuring cup to whisk in
3. Measuring cups and spoons
4. Chef knife and cutting board for celery, onion and avocado
5. Forks or two forks to shred chicken if you need to, or tongs
6. Spatula or large spoon to gently fold everything together
7. Small sieve or colander to rinse onion if needed
8. Airtight container or plastic wrap to chill and store leftovers

Ingredients

3 cups shredded rotisserie chicken (about 12 ounces cooked meat)
1/2 cup plain Greek yogurt (nonfat or low fat)
1/4 cup mayonnaise (use avocado oil mayo for healthier fats)
1 tablespoon lemon juice, fresh if possible
1 teaspoon Dijon mustard
1 cup celery, finely diced (about 2 stalks)
1/4 cup red onion, very finely chopped
2 tablespoons fresh parsley, chopped
1/4 teaspoon garlic powder
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, or to taste
1/3 cup sliced almonds or chopped walnuts for crunch, optional
1 small ripe avocado, diced, optional for extra creaminess

Directions

Shred about 3 cups rotisserie chicken into bite sized pieces and put them in a large mixing bowl, any big bowl will do.
In a smaller bowl whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise (I like avocado oil mayo), 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard until smooth.
Add 1/4 teaspoon garlic powder, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper to the dressing, taste and adjust a little if you want more tang or salt.
Finely dice about 1 cup celery (2 stalks) and very finely chop 1/4 cup red onion; if the onion is too sharp rinse it briefly under cold water and drain.
Stir the celery, onion and 2 tablespoons chopped fresh parsley into the shredded chicken.
Pour the dressing over the chicken mixture and fold gently with a spatula until everything is evenly coated, don’t mash it, keep some texture.
If you want crunch add 1/3 cup sliced almonds or chopped walnuts and fold them in last so they stay crisp.
For extra creaminess gently fold in 1 small ripe avocado diced, or serve avocado on top so it does not turn brown if making ahead.
Chill the salad for at least 20 minutes to let flavors meld, or serve right away on lettuce leaves, in a low carb wrap, or over a bed of greens.
Store leftovers covered in the fridge up to 3 days; press plastic wrap directly on the salad surface to slow browning if avocado is used.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.