There are weeks when life feels like a complete whirlwind, and the last thing I have time for is cooking an elaborate lunch. A while back, during one of those chaotic weeks, I discovered the magic of using a store-bought rotisserie chicken to create something amazing in minutes. This chicken salad was born out of necessity, but it quickly became my most requested lunch recipe. It’s creamy, crunchy, and packed with fresh flavor—and the fact that it comes together in just 10 minutes? A total game-changer.
This isn’t just another boring chicken salad. It’s the recipe you’ll turn to when you need something fast, delicious, and healthy without any fuss. It’s become my go-to for everything from quick work-from-home lunches to easy picnic packing.
Why This Recipe Is a Keeper
So, what makes this chicken salad stand out from the rest? It’s all about a few simple, smart choices.
- Insanely Fast: Seriously, 10 minutes is all you need. Using a pre-cooked rotisserie chicken is the ultimate shortcut, cutting out all the cooking and cooling time.
- Flavor-Packed Dressing: The combination of creamy mayonnaise, tangy Greek yogurt, and a pop of Dijon mustard creates a perfectly balanced dressing that’s rich without being heavy. The fresh dill takes it to a whole new level!
- Totally Versatile: This recipe is naturally low-carb and gluten-free, making it a perfect fit for so many eating styles. You can serve it a dozen different ways, and it never gets old.
What You’ll Need
The ingredients are simple, but they come together beautifully. Here’s the breakdown:
For the Salad Base:
- 1 ⅓ cups Shredded Rotisserie Chicken: The star of the show! Make sure you remove the skin first.
- ⅓ cup finely chopped Baby Spinach: Finely chopped spinach adds a nice touch of green and extra nutrients.
- ¼ cup finely diced Celery & ¼ cup finely diced Red Onion: These provide that essential, satisfying crunch. Dice them finely so you get a little bit in every bite.
- 1 tablespoon Fresh Dill: This is my secret weapon! It adds a bright, herby freshness that truly elevates the salad. Fresh is best, but a teaspoon of dried dill works in a pinch.
For the Creamy Dressing:
- ¼ cup Mayonnaise & ¼ cup Plain Greek Yogurt: I love using a 50/50 blend. The mayo brings richness, and the Greek yogurt adds a lovely tang while keeping things a bit lighter.
- 1 teaspoon Dijon Mustard: Just a teaspoon adds a subtle, zesty kick that rounds everything out.
For the Seasoning:
- ¼ teaspoon Salt & ⅛ teaspoon Black Pepper: Simple seasonings are all you need to let the main ingredients shine.
Step-by-Step Instructions
- First, make the dressing. In a medium-sized bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until it’s perfectly smooth and creamy.
- Add all your salad ingredients to the bowl with the dressing: the shredded chicken, chopped spinach, diced celery, red onion, and fresh dill.
- Gently stir everything together until the chicken and veggies are evenly coated in that delicious dressing.
- Season with salt and pepper, give it one final mix, and you’re ready to serve! For the best flavor, you can let it chill for about 30 minutes—this gives the ingredients time to mingle and become even more delicious.
Expert Tips for Success
- Go Full-Fat: For the absolute creamiest, most flavorful dressing, use full-fat mayonnaise and Greek yogurt. It makes a noticeable difference!
- Chicken Swaps: No rotisserie chicken? No problem. This recipe works great with any leftover cooked chicken, whether it’s baked, poached, or grilled. Just shred it up!
- Make-Ahead & Storage: You can make this salad a day in advance. Store it in an airtight container in the refrigerator for up to 3 days. The flavors will get even better overnight!
Serving & Pairing Ideas
This chicken salad is incredibly versatile. Here are a few of my favorite ways to serve it:
- Lettuce Cups: For a fresh, crunchy, and ultra-low-carb option. Butter lettuce or iceberg works perfectly.
- Keto Crackers or Bread: Serve it with your favorite low-carb crackers or on a slice of keto-friendly bread for a classic sandwich experience.
- Stuffed Avocados: Halve an avocado, remove the pit, and fill it with a generous scoop of the chicken salad. It’s a fantastic, nutrient-dense lunch.
10-Minute Rotisserie Chicken Salad
Ingredients
Method
- In a medium bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, and Dijon mustard until smooth and fully incorporated.
- Add the shredded chicken, chopped spinach, diced celery, diced red onion, and fresh dill to the bowl with the dressing.
- Gently stir all the ingredients together until the chicken and vegetables are evenly coated. Season with salt and pepper, and mix once more to combine.
- Serve immediately for the best texture, or chill for up to 30 minutes to allow the flavors to meld.
Notes
- For the richest flavor and best consistency, use full-fat mayonnaise and Greek yogurt.
- This salad is designed to be low-carb and diabetes-friendly. Ensure any crackers or bread served alongside fit your dietary needs.
- Leftover baked or poached chicken breasts can be shredded and used in place of rotisserie chicken.
- Calories: 212 kcal
- Protein: 14 g
- Fat: 16 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 390 mg
Give It a Try!
I truly believe this is one of those back-pocket recipes everyone needs. It’s simple, satisfying, and comes to the rescue on busy days. I hope you love it as much as I do! If you make it, be sure to let me know or tag me in your photos—I’d love to see how you serve it!
