Rotisserie Chicken Salad Recipe (Keto, Gluten-Free)

🧂 Ingredients

• 4 oz shredded rotisserie chicken

  breast/thigh (120 g / 1 cup)
• 1 cup baby spinach

  chopped
• 1/3 cup celery

  1 rib sliced or chopped
• 1/2 cup cucumber

  sliced
• 2-3 radishes

  sliced
• 1 tablespoon shallot

  or red onion, finely chopped
• 1 tablespoon finely diced pickle or gherkin

  medium size
• 1 tablespoon pickle juice
• 1 tablespoon Greek yoghurt
• 1.5 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• A good pinch of salt and pepper
• 1 tablespoon pumpkin seeds

  on top

Instructions

• 1 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).
• 2 Chop the spinach and slice the vegetables; finely dice red onions and
  pickles/gherkins.
• 3 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.
• 4 Serve with a few pumpkin seeds or other seeds/nuts on top.

Nutrition Info