Ensalada de pollo asado

Ingredientes

• 3 cups rotisserie chicken, shredded or chopped (the shortcut that keeps the flavor rich and the texture juicy)
• 1 cup celery, finely diced (for a fresh, crunchy bite)
• 1/2 cup red onion, very finely chopped (adds a mild sharpness; soak briefly in cold water if you want it milder)
• 1/2 cup grapes, halved or dried cranberries (sweet contrast to the savory chicken)
• 1/2 cup toasted almonds or chopped pecans (for a nutty crunch)
• 1/2 cup mayonnaise (use light mayo or a mix of Greek yogurt and mayo for a healthier option)
• 1/3 cup plain Greek yogurt (adds creaminess and tang while keeping it lighter)
• 1 tablespoon Dijon mustard (for subtle depth)
• 2 teaspoons lemon juice (brightens everything and lifts the flavors)
• 1 tablespoon fresh parsley, chopped (herbaceous finish)
• Salt and pepper to taste
• 1 teaspoon nutritional yeast (optional) (adds a cheesy flavor without dairy; smoked paprika for warmth)

Preparación

1. 1

   --- Preparation ---

2. 2

   Remove skin and shred or chop the rotisserie chicken into bite-sized pieces.

3. 3

   Finely dice celery and red onion, halve the grapes, and chop herbs and nuts.

4. 4

   --- Make the Dressing ---

5. 5

   In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth and glossy.

6. 6

   --- Combine ---

7. 7

   Add the chicken to the bowl of veggies and pour the dressing over.

8. 8

   Fold everything together with a spatula—careful to coat every morsel without turning it into a mushy mash.

9. 9

   --- Taste and Adjust ---

10. 10

    Add more lemon or a pinch of salt if needed. Let the salad rest in the fridge for 10–15 minutes to let flavors marry, or serve immediately.

11. 11

    --- Serve ---

12. 12

    Scoop onto toasted bread for a sandwich, onto crisp greens for a lighter meal, or fill hollowed tomatoes for a festive presentation.