Chicken Salad Recipe

Prepare chicken

Remove skin and bones from rotisserie chicken (or use cooked chicken breast). Shred or chop meat into bite-sized pieces until you have about 3 cups. Place in a large mixing bowl.

Prep vegetables and egg

Slice provolone into strips or shred. Core, seed and dice the tomato into roughly 1/2-inch pieces. Thinly slice the red onion. Peel and coarsely chop the hard-boiled eggs. Chop the cooked bacon into small pieces. Add cheese, tomato, onion, egg and bacon to the bowl with the chicken.

In a medium bowl or measuring cup, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, salt, black pepper and optional sugar or honey until smooth and well combined. Taste and adjust seasoning: add more lemon for brightness, more mustard for tang, or a pinch more salt if needed.

Pour the dressing over the chicken mixture. Using a large spoon or spatula, gently fold everything together until the chicken, cheese, tomato, onion, egg and bacon are evenly coated. Be careful not to overmix; you want distinct pieces and textures.

Cover and refrigerate for at least 15–30 minutes to let flavors meld (optional). If serving immediately, taste again and adjust salt and pepper.

If serving as a plated salad: arrange mixed greens or butter lettuce on plates, spoon the chicken salad over the greens, garnish with chopped parsley and a crack of black pepper. If serving as a sandwich: split rolls or bread, layer provolone (if you prefer more cheese), pile the chicken salad, and close the sandwich.

Serve chilled or at cool room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days.