This delicious and healthy rotisserie chicken salad is made with nutritious spinach, high-fibre vegetables, and creamy mayonnaise and yoghurt dressing. Red onions and pickles add some fun flavors. This is a single-serve recipe but you can double or triple the ingredients for a larger batch. This chicken salad recipe is gluten-free, low-carb, and keto-friendly. Omit yoghurt and increase mayo to make it paleo and Whole30 friendly.
Separate the meat from the chicken carcass and shred it into strips. You can use breast and thigh meat here. Aim for about 120 grams of meat per serving (that's about 1 chicken breast).
Chop the spinach and slice the vegetables; finely dice red onions and pickles/gherkins.
Combine all ingredients in the bowl together with the mayo, yoghurt and Dijon mustard. Add a pinch of salt and pepper. If you're not using yoghurt (which adds a little acidity and lightens up the dressing), add a splash of lemon juice or vinegar. Pickle juice also adds a little acidity.
Serve with a few pumpkin seeds or other seeds/nuts on top.
Calories: 415kcal | Carbohydrates: 9g | Protein: 40g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 979mg | Potassium: 842mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3088IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 3mg
Keywords: Low-Carb, Gluten-Free, Keto, Chicken salad, Salad, Rotisserie Chicken, Chicken