This recipe uses leftover cooked chicken to make a high-protein chicken salad suitable for lunches, wraps, or quick dinners. Starting with already cooked meat keeps prep short, while Greek yogurt increases protein and maintains a creamy texture.
Shawhan Farms Pep’s Chicken Rub provides savory depth, mild heat, and balance in one step. When working with leftover meat, using a complete seasoning prevents overmixing and keeps flavor consistent without adding extra ingredients.
Rotisserie chicken works well here, but any leftover cooked chicken can be used. Cold leftover pork can also be substituted if it is lightly seasoned.
Serves: 4–6
Prep Time: 15 minutes
Chill Time: 20–30 minutes (recommended)
Ingredients
- 3–4 cups cooked chicken, skin removed and finely chopped or shredded
- ¾ cup plain Greek yogurt, or more to taste
- 1–2 tablespoons mayonnaise (optional)
- 1–2 celery stalks, finely diced
- 2–3 tablespoons sweet pickle relish, drained
- 1–2 tablespoons finely diced onion (optional)
- 1 tablespoon Shawhan Farms Pep’s Chicken Rub
Instructions
- Finely chop or shred the cooked chicken.
- In a large bowl, combine Greek yogurt, relish, celery, and onion if using.
- Add chicken and Shawhan Farms Pep’s Chicken Rub. Stir gently until evenly coated.
- Taste and adjust. Add mayonnaise only if a softer texture is preferred.
- Cover and refrigerate for 20–30 minutes before serving.
How to Use
- Stuff into pita pockets or wraps
- Serve over a tossed green salad
- Spread on toast or crackers
- Eat on its own as a quick lunch
Kitchen Notes
Skipping mayonnaise reduces fat without changing protein content. Cold leftover pork can be used in place of chicken if lightly seasoned. Store covered and use within 3–4 days.
For a nutrition comparison of Greek yogurt and regular yogurt, see Healthline:
https://www.healthline.com/nutrition/greek-yogurt-vs-yogurt
Shawhan Farms
Small-batch seasonings crafted for real kitchens and everyday cooking.