Chicken salad is one of my all-time favorite diner meals–piled on top of toasted bread with avocado, lettuce, tomatoes, and onions. I wanted to bring a lighter version of this chicken salad home, a version that could easily become part of your weekly routine, without breaking the (calorie) bank!
This version swaps out mayo for tangy Greek yogurt, but remains classic with tarragon, shallots, lemon juice, and parsley. There are tons of additions you could go for here–Sriracha, hot sauce, curry powder, sliced almonds, grapes, za’tar–the options are endless!
I used rotisserie chicken for this recipe–about 2 cups of chopped chicken. I am also including the Cook’s Illustrated recipe for preparing chicken for chicken salad in case you don’t have any rotisserie chicken in the fridge.