Description
A refreshing, no-cook chicken salad featuring tender rotisserie chicken, diced strawberries, celery, and a zesty poppy seed dressing. Perfect for quick lunches or gatherings with a balance of sweet and tangy flavors.
Ingredients
1 (3-pound) rotisserie chicken, shredded into 2 cups
2 celery stalks, chopped into ¼-inch pieces
1 green onion, thinly sliced
5–6 large strawberries, diced
â…“ cup chopped pecans, optional toasted
¼ cup mayonnaise
2 tablespoons plain Greek yogurt (halal or non-dairy if avoiding animal products)
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon poppy seeds
½ teaspoon freshly ground pepper
¼ teaspoon salt (adjust to taste)
Instructions
Shred rotisserie chicken and chop all vegetables and strawberries
In a large bowl, combine chicken, celery, and green onion
In a separate cup, whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, poppy seeds, pepper, and salt
Pour dressing over chicken mixture and toss gently
Gently fold in diced strawberries to preserve their shape
Notes
Use fat-free Greek yogurt for a lighter option
Adjust mayonnaise to preference; start with ¼ cup
Toasted pecans add depth of flavor but aren’t essential
Store in an airtight container for up to 2 days
Chicken thighs provide richer flavor than breasts if preferred