This simple Greek Yogurt Chicken Salad recipe is an easy low calorie meal with tons of flavor. Serve it on your favorite type of bread, as a lettuce wrap, or over salad.
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2cupsshredded cooked chicken breast, finely shredded8 oz. cooked
¼cupceleryfinely diced
¼cupdried cranberries finely diced
¼teaspoongarlic powder
¼teaspoononion powder
2tablespoonsplain Greek yogurt0% fat
2tablespoonsMayonnaise
Instructions
Add the shredded chicken, celery, dried cranberries, garlic powder, onion powder, Greek yogurt, and mayonnaise to a medium-sized bowl.
Mix to combine, making sure all the chicken is coated with the mayo/yogurt and the celery and dried cranberries are evenly distributed. The chicken salad should hold together fairly well.
Refrigerate for at least 30 minutes before serving to help the flavors meld. Serve as a sandwich, lettuce wrap, or over a salad.
Store leftovers in an airtight container up to 4 days.
Notes
I use Hellman's Mayonnaise in this recipe. See suggestions in the post for mayo substitutions.