Ingredients
- 1 lemon pepper rotisserie chicken, skin removed and meat shredded
- 1 cup nonfat plain Greek yogurt
- ½ cup light mayonnaise
- ½ cup low-fat cottage cheese
- ½ cup dill relish or finely diced pickles
- 2 celery stalks, finely chopped
- 2 tablespoons horseradish mustard (or Dijon mustard for a milder taste)
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Garlic powder, to taste
- Cajun seasoning, to taste (optional, for extra heat)
Directions
1. Shred the Chicken
Remove and discard the skin from the rotisserie chicken. Pull the meat apart using your hands or two forks until fully shredded. Transfer to a large bowl.
2. Prepare the Creamy Base
In a separate bowl, whisk together the Greek yogurt, light mayonnaise, cottage cheese, horseradish mustard, and dill relish until smooth and fully combined.
3. Season the Mixture
Add sea salt, black pepper, garlic powder, and Cajun seasoning if using. Begin with about ¼ teaspoon of each seasoning, then adjust according to your taste preference.
4. Combine Ingredients
Add the chopped celery and prepared dressing to the shredded chicken. Stir thoroughly until the chicken is evenly coated and well mixed.
5. Chill (Optional but Recommended)
Cover and refrigerate for at least 30 minutes to allow the flavors to blend together. It can also be served immediately if preferred.
Serving Ideas
- Spoon over mixed greens for a lighter option
- Fill a whole-grain wrap or sandwich roll
- Serve alongside crackers
- Use as a stuffing for halved bell peppers
