Ingredients:
2 heaping cups rotisserie chicken breast
2 hard-boiled eggs, chopped
2 stalks celery, finely chopped
1/3 cup green onion, chopped
1/4 cup dill relish
2 tablespoons avocado oil mayonnaise
3 tablespoons non-fat Greek yogurt
1 tablespoon red wine vinegar
1 tablespoon yellow mustard
Salt and pepper to taste
Directions:
Chop celery, eggs, onion, and shred rotisserie chicken. If you’re using rotisserie chicken that doesn’t have a ton of flavor or has been refrigerated, heat it up in a pan (for JUST a minute) and season it with salt, pepper, and maybe a little garlic. A super quick, hot sear kind of brings it back to life and takes away any weird store-bought rotisserie texture, without giving it that re-cooked poultry flavor. Nobody wants their chicken salad tasting like it’s reheated leftovers.
In a large bowl, combine all “dressing” ingredients (relish to mustard). Add chopped ingredients and stir to combine. Once mixed, pair with your favorite crackers, bread, or tortilla. I like to pair with arugula, more pickles, and pickled onions!
*Adapted from www.lillieeatsandtells.com