Ingredients:

  • 1 whole rotisserie chicken (approx 900g), chilled, skin removed, meat hand-shredded
  • 1 cup sharp orange cheddar cheese, freshly grated
  • 3 stalks celery, finely diced
  • 0.5 medium red onion, minced
  • 0.5 cup avocado oil mayonnaise
  • 0.5 cup full-fat plain Greek yogurt
  • 4 oz jar diced pimientos, drained
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Prep the Chicken: Take your chilled rotisserie chicken and remove the skin and bones. Using your hands, shred the meat into bite-sized shards. Avoid using a knife for this; the jagged edges of hand shredded meat catch the dressing better. Place the meat in a large mixing bowl.
  2. Whisk the Dressing: In a separate small bowl, combine the 0.5 cup avocado oil mayonnaise, 0.5 cup Greek yogurt, 4 oz drained pimientos, 1 tbsp Dijon mustard, and 1 tsp smoked paprika. Whisk until the color is a uniform, pale orange and the texture is smooth.
  3. Prepare the Veggies: Finely dice your 3 celery stalks and mince the 0.5 red onion. You want small, uniform pieces so you get a bit of everything in every spoonful.
  4. Add the Mix ins: Add the diced celery, minced onion, and the 1 cup of freshly grated sharp cheddar cheese directly into the bowl with the shredded chicken.
  5. Fold Gently: Pour the prepared dressing over the chicken mixture. Use a silicone spatula to gently fold the ingredients together. Do not stir vigorously; you want to maintain the integrity of the chicken shards and the cheese pieces.
  6. Season the Base: Sprinkle in 0.5 tsp of salt and 0.5 tsp of cracked black pepper. Give it one more light toss.
  7. Add the Herbs: Snip 0.25 cup of fresh chives over the top and fold them in. The green provides a beautiful contrast against the orange cheese.
  8. The Chill Phase: Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator (ideally at 4°C) for at least 30 minutes. Note: This is the most important step for flavor development.
  9. Final Quality Check: After 30 minutes, give the salad a quick taste. The flavors will have deepened. If it feels too dry, add a tiny dollop of yogurt.
  10. Garnish and Serve: Serve immediately while cold. Garnish with a few extra chives if you're feeling fancy for the table. Breakfast Quesadillas in 20 Minutes with Fluffy Scrambled Eggs — Master Breakfast Quesadillas with our step-by-step guide. Featuring fluffy sc...Classic Pot Roast Recipe with Potatoes — Master the best pot roast recipe for fork-tender meat every time. This classi...Breakfast Casserole: Ultimate Overnight Sausage Sourdough Bake — This easy breakfast casserole uses sourdough and sausage for a perfect make-a... $img_2$