Rotisserie Chicken Salad for Four-Day Lunches

Ingredients

• 3 cups pulled rotisserie chicken (510 g)
• 1/2 cup mayonnaise (112 g)
• 1/3 cup plain Greek yogurt (80 g)
• 1 medium crisp apple, diced (180 g)
• 2 celery stalks, finely diced (100 g)
• 1/2 cup pecans, chopped (55 g)
• 2 scallions, thinly sliced (30 g)
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper

Instructions

1. Strip the bird. Remove the rotisserie chicken meat while it is cool enough to handle. Separate breast and thigh meat into short strands, checking the underside and leg joints for small bones. Measure 510 g for.
2. Toast the pecans. Place pecans in a dry skillet over medium-low heat. Cook for 3 to 5 minutes, shaking frequently, until fragrant and one shade darker. Transfer them immediately to a plate. Leaving nuts in the.
3. Whisk the cider dressing. Whisk mayonnaise, yogurt, cider vinegar, Dijon, honey, salt, and pepper until smooth. It should cling to the whisk and form a broad ribbon. Taste for a balanced sweet-tart edge before the chicken mutes.
4. Prepare the crunch. Dice the apple and celery into pieces no larger than 1/4 inch. Slice the scallions thinly. Pat the apple dry if it releases juice on the board. Small, dry pieces remain suspended in.
5. Fold in stages. Combine chicken, apple, celery, and scallions in a wide bowl. Fold in the dressing until every strand is lightly coated. Add two-thirds of the cooled pecans and fold twice more. Stop before the.
6. Portion for later. Divide into 6 containers and scatter remaining pecans only over portions eaten immediately. Cover and refrigerate. For later lunches, pack nuts separately and stir the salad once before serving. This protects crunch and.

Notes

• Use the visual texture cues in the instructions instead of relying on the timer alone for every stage.
• Refrigerate leftovers for 4 days, and freeze only the suitable components for up to 2 months.
• Measure wet additions carefully because extra liquid changes how the finished filling, sauce, or coating holds.

Nutrition Facts