For the salad:

  • 1 rotisserie chicken, shredded (approximately 4 cups)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped toasted pecans
  • 2 green onions, minced
  • 4 celery stalks, diced
  • 1/3 cup crumbled feta cheese

For the dressing:

  • 1/2 cup nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 3 tablespoons chopped fresh dill
  • 1 1/2 tablespoons chopped fresh basil
  • 1/8 teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • Salt and fresh ground pepper to taste


  1. In a large bowl, combine the shredded chicken, cranberries, pecans, green onion, celery and feta cheese and stir until thoroughly combined.
  2. In a separate bowl, whisk together the Greek yogurt, mayonnaise, dill, basil, garlic powder, vinegar, lemon juice, salt and pepper.
  3. Gradually add the dressing to the chicken mixture until it’s thoroughly coated. Keep any additional dressing to add to the chicken if it becomes dry.
  4. Refrigerate for approximately 30 minutes.
  5. Serve on rustic bread or spoon onto lettuce wraps.