10-Minute Rotisserie Chicken Salad
This viral-worthy rotisserie chicken salad combines tender, shredded chicken and crisp vegetables in a rich, creamy, herb-infused dressing. It’s a delicious, quick, and easy low-carb meal, perfect for serving in lettuce wraps, with keto-friendly crackers, or as a simple, refreshing lunch.
Servings 4
Calories 212kcal
Ingredients
Salad Base
- 1 ⅓ cups shredded rotisserie chicken skin removed
- ⅓ cup finely chopped baby spinach
- ¼ cup finely diced celery
- ¼ cup finely diced red onion
- 1 tablespoon fresh dill chopped
Creamy Dressing
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
Seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 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