As a quick grab and go lunch option, this chicken salad has come in handy. Eat it with crackers, in a sandwich, or in a lettuce/traditional wrap. It's a great use up any leftover rotisserie chicken.
Recipe from Southern Living
3 cups chopped rotisserie chicken
1/2 cup chopped celery (from 2 stalks)
1/3 cup dried cranberries
2 tablespoons sweet pickle relish
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley (optional)
1 1/2 teaspoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon plain Greek yogurt (can sub mayo)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Mix all the ingredients together and season as needed. If you have time, allow it to chill for at least 2 hours before eating.
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