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Turn rotisserie chicken from the supermarket or leftover roast chicken or turkey into a delicious chicken salad.
1/2 cup plain lowfat yogurt
2 tablespoons mayonnaise
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon seasoned salt
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 rotisserie chicken, cut into bite-size chunks (about 2 cups)
1/2 cup thinly sliced celery
1/4 cup chopped red onion
Mix yogurt, mayonnaise, parsley, seasoned salt and pepper in large bowl. Add chicken, celery and onion; toss to coat well. Cover.
Refrigerate at least 30 minutes or until ready to serve. Serve in sandwiches or on salad greens.
Test Kitchen Tip: Add 1/2 cup fresh or dried fruit such as chopped dried apricots, chopped apple or halved grapes to the chicken salad. Or add 1/4 cup chopped nuts such as pistachios, pecans or walnuts.
(Amount per serving)
Fantastic recipe! We had more chicken than was called for, so I ended up adding a little more of each ingredient, but it turned out swimmingly! We also added a dollop of sour cream, omitted the onion, and included half an apple. It was lovely, and was not only delicious but quite the time saver once lunch came around! (I cooked the rotisserie chicken recipe the night before, and I used what was left of the chicken for THIS recipe. Waste not, want not!)
Was this helpful?
love it but didnt add mayonnaise and did add some apple