Three EASY 15-Minute Meals To Make With Rotisserie Chicken

Ingredients

• 1.25 pound Rotisserie Chicken Meat (shredded, skin removed, bones discarded)
• 0.5 cup Greek Yogurt (plain, full‑fat or low‑fat)
• 0.5 cup Mayonnaise (regular or light)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Granulated Sugar (optional, adjust to taste)
• 0.25 teaspoon White Pepper
• 0.5 teaspoon Dry Dill
• 0.25 cup Red Onion (finely chopped)
• 0.5 cup Celery (diced)
• 0.33 cup Walnuts (chopped)
• 0.5 cup Dried Cranberries
• 0.25 teaspoon Salt (kosher or table salt)
• 1 teaspoon Lemon Juice (freshly squeezed, optional for extra acidity)
• 5 pieces Lettuce Leaves (for sandwich layering)
• 5 pieces Sandwich Rolls (soft rolls or baguette halves)

Instructions

1. Prepare the Chicken

   Remove the skin from the rotisserie chicken, pull off all meat, and shred it into bite‑size pieces, checking carefully for any stray bones.

   Time: PT5M

2. Chop the Veggies & Nuts

   Finely dice the red onion and celery, chop the walnuts, and measure out the dried cranberries.

   Time: PT3M

3. Make the Dressing

   In the mixing bowl combine Greek yogurt, mayonnaise, Dijon mustard, sugar, white pepper, dry dill, salt, and lemon juice. Stir until smooth.

   Time: PT2M

4. Combine All Ingredients

   Add the shredded chicken, chopped onion, celery, walnuts, and cranberries to the bowl. Fold gently until everything is evenly coated with the dressing.

   Time: PT2M

5. Assemble Sandwiches

   Slice each roll, place a lettuce leaf on the bottom half, spoon a generous portion of chicken salad, then top with the other half of the roll.

   Time: PT2M

6. Final Check & Serve

   Give the assembled sandwiches a quick press, taste a bite, and adjust seasoning if needed. Serve immediately or refrigerate.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g