rotisserie chicken salad / how to make chicken salad with rotisserie chicken — Makes: *2 Servings*
Per Serving: 50g Protein | 460 Cal

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Here at PSQ, we’re not fans of boring salads. Salads are a great way to get protein, vitamins, healthy fats, fiber, and other nutrients into your diet, but you still want to enjoy your meal and look forward to what you’re eating. For a flavor-packed salad that’s ready in no time at all, try my Mediterranean chopped chicken salad. With creamy mayo, tangy yogurt, fresh herbs, and briny olives (plus tons of other fresh simple ingredients), this chicken salad is a great twist on a classic chicken salad recipe, meal prep-friendly, and easy to pack and take on the go.

With a dairy option and a dairy-free version, this recipe is great for those with dietary restrictions. It’s a gussied up chicken salad nearly everyone will love.

Why You’ll Love This Healthy Rotisserie Chicken Salad Recipe

Packed with protein: Each serving of this salad contains about 50g of protein, perfect for keeping you full and fueled all day long.
Made in minutes: Because this recipe calls for rotisserie chicken, it comes together in no time at all, which is the kind of easy lunch option we all need. Just measure your ingredients, chop, and mix.
Easy to customize: Eat on its own, in a wrap, on a bed of greens, or tucked in a pita. Swap veggies in and out to suit your preferences (love artichoke hearts? Add ‘em! Hate raw tomatoes? Leave them out - no problem!)
Make it dairy-free: Instead of using plain Greek yogurt and feta cheese, use hummus to bind this high-protein salad for a delicious, dairy-free option.

Ingredients (Dairy Version)

5 oz store-bought rotisserie chicken breasts (or leftover rotisserie chicken, shredded or chopped)
A few cherry tomatoes, quartered
1 Persian cucumber, diced
¼ cup feta, crumbled
6 Kalamata olives, chopped
¼ red onion, finely diced (you could also use green onions)
1 teaspoon fresh dill (or ½ teaspoon dried dill)
½ cup non-fat Greek yogurt
1 tablespoon mayo
½ teaspoon Dijon mustard
1 teaspoon oregano
Juice of half a lemon
Salt and black pepper, to taste

Nutrition (Per Serving - Makes 1-2 Servings):

Calories: 460
Protein: 50g
Carbs: 13g
Fat: 23g
(2 servings): 230 calories | 25g protein | 7g carbs | 11g fat

Dairy-Free Version

5 oz rotisserie chicken breast
1 Persian cucumber
6 Kalamata olives
A few cherry tomatoes
¼ red onion
1 teaspoon fresh dill
3 tablespoons hummus
1 teaspoon oregano
Juice of half a lemon
Salt and black pepper, to taste

Nutrition (Per Serving - Makes 1-2 Servings):

Calories: 427
Protein: 36g
Carbs: 18g
Fat: 14g
(2 servings): 215 calories | 16g protein | 9g carbs | 7g fat

Instructions

Chop the ingredients: Place all of the ingredients on a large cutting board and chop everything up into small bite-sized pieces until finely combined.
Finish the salad: Scoop your salad off the cutting board and into a large mixing bowl (or other big bowl) and add the Greek yogurt, mayo, mustard, dried oregano, and lemon juice (or hummus, oregano, and lemon juice). Give it a good stir to combine.
Serve: Serve your chopped chicken salad with pita, crackers, veggies, lettuce, or on its own. You can also use it as sandwich filling (it makes the perfect homemade chicken salad sandwich), in lettuce wraps, or roll it up in a wrap. Enjoy! Leftovers? Store chicken salad in an airtight container in the fridge for up to 4 days.

Swaps & Substitutions

Want to switch up this creamy chicken salad recipe? Here’s what I’d recommend:

Add veggies: Add chopped up artichoke hearts, roasted eggplant, roasted red peppers, spinach, or other veggies to your salad.
Serve with fresh veggies: Use the salad as a dip for fresh vegetables. Pair it with sliced cucumbers, fresh celery sticks, carrots, or bell pepper for an incredibly quick weeknight meal. Garnish with dill pickles!
Make a chicken salad salad: Use your chopped chicken salad as the protein for a larger salad and serve it over a big bed of leafy greens. Try spinach, spring mix, arugula, romaine, kale, collard greens, or any other favorite salad greens.
Make it meat-free: Leave the chicken out and swap in cooked lentils, cannellini beans, or chickpeas for an easy and delicious vegetarian twist. They'd all be great alternatives to the chicken.
Love fresh herbs: Add extra flavor with fresh parsley for even more Mediterranean flavor.

FAQs

Sure! Shredded rotisserie chicken is convenient, but if your store is out (or you just don’t want to run to the store for one), you can use canned chicken, leftover roast chicken, cooked chicken breast, canned tuna (for an amazing tuna salad), lentils, chickpeas, and more. Just make sure if you’re using anything canned that you drain your ingredients well before adding them to your salad.
Absolutely! This salad works well for meal prepping. It stays fresh for about 3-4 days when stored in the fridge in an airtight container. Double or triple the recipe and make enough chicken salad for several days.
If you want to meal prep this rotisserie chicken salad, chop up all of your ingredients ahead of time and store it in an airtight container. Leave the creamy “dressing” ingredients like Greek yogurt, mayo, hummus, and lemon juice separate until you’re ready to eat. This will keep your salad tasting fresh and keep it from getting a bit watery as it sits.
Don’t like Greek yogurt or realize you’ve run out? No problem! You can sub in a dairy-free yogurt or blended cottage cheese instead.

Whether you want to try the creamy dairy version or the zestier dairy-free version, this Mediterranean chopped chicken salad is a total win for easy, healthy lunches. Perfect for meal prepping or a quick meal on busy days, this salad is healthy, delicious, and absolutely packed with protein. It's sure to be a new favorite!

Creamy Mediterranean Rotisserie Chicken Salad Recipe

Yield: 2

Author: Ashley aka The Protein Snack Queen

Knowing how to make chicken salad with rotisserie chicken is a total win for easy, healthy lunches. Perfect for meal prepping or a quick meal on busy days, this chopped rotisserie chicken salad is healthy, delicious, and absolutely packed with protein.

Ingredients

(Dairy Version)

5 oz store-bought rotisserie chicken breasts (or leftover rotisserie chicken, shredded or chopped)
A few cherry tomatoes, quartered
1 Persian cucumber, diced
¼ cup feta, crumbled
6 Kalamata olives, chopped
¼ red onion, finely diced (you could also use green onions)
1 teaspoon fresh dill (or ½ teaspoon dried dill)
½ cup non-fat Greek yogurt
1 tablespoon mayo
½ teaspoon Dijon mustard
1 teaspoon oregano
Juice of half a lemon
Salt and black pepper, to taste

Dairy-Free Version

5 oz rotisserie chicken breast
1 Persian cucumber
6 Kalamata olives
A few cherry tomatoes
¼ red onion
1 teaspoon fresh dill
3 tablespoons hummus
1 teaspoon oregano
Juice of half a lemon
Salt and black pepper, to taste

Instructions

Chop the ingredients: Place all of the ingredients on a large cutting board and chop everything up into small bite-sized pieces until finely combined.
Finish the salad: Scoop your salad off the cutting board and into a large mixing bowl (or other big bowl) and add the Greek yogurt, mayo, mustard, dried oregano, and lemon juice (or hummus, oregano, and lemon juice). Give it a good stir to combine.
Serve: Serve your chopped chicken salad with pita, crackers, veggies, lettuce, or on its own. You can also use it as sandwich filling (it makes the perfect homemade chicken salad sandwich), in lettuce wraps, or roll it up in a wrap. Enjoy! Leftovers? Store chicken salad in an airtight container in the fridge for up to 4 days.