Made with tender lemon pepper rotisserie chicken, a creamy mix of Greek yogurt, light mayo, and cottage cheese, plus a zesty kick from horseradish mustard and Cajun seasoning—every bite is satisfying and guilt-free.
Crunchy celery and tangy dill relish add just the right balance. Whether you’re meal-prepping for the week or building a hearty lunch wrap, this recipe delivers big on taste without the extra calories.
Servings: 4–6
Prep Time: 15 minutes
No Cooking Required
Ingredients:
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1 lemon pepper rotisserie chicken, skin removed and shredded
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1 cup fat-free plain Greek yogurt
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½ cup light mayonnaise
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½ cup low-fat cottage cheese
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½ cup dill relish (or finely chopped pickles)
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2 celery stalks, finely chopped
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2 tbsp horseradish mustard (or Dijon for milder flavor)
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Sea salt, to taste
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Cracked black pepper, to taste
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Garlic powder, to taste
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Cajun seasoning, to taste (optional, for a spicy kick)
Instructions:
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Prepare Chicken:
Remove the skin from the rotisserie chicken and shred the meat using your hands or two forks. Place into a large mixing bowl. -
Mix Wet Ingredients:
In a separate bowl, combine the Greek yogurt, light mayo, cottage cheese, horseradish mustard, and dill relish. Stir until smooth and well blended. -
Add Seasoning:
Mix in sea salt, pepper, garlic powder, and Cajun seasoning to taste. Start with ¼ tsp of each and adjust as desired. -
Combine Everything:
Add the chopped celery and yogurt-mayo mixture to the shredded chicken. Mix thoroughly until everything is evenly coated. -
Chill (Optional):
Cover and refrigerate for at least 30 minutes to let the flavors meld—though it’s great right away too!
Serving Suggestions:
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Scoop over greens for a light salad bowl
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Serve in a whole grain wrap or sandwich
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Enjoy with crackers or stuffed into bell peppers
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Great for meal prep—store in an airtight container for up to 4 days in the fridge
