This rotisserie chicken salad with peas is my high-protein lunch shortcut: a whole store-bought chicken, creamy yogurt, Parmesan, and pops of sweet peas come together for 52 g of protein per serving—with hardly any cleanup. Once the chicken is chopped and the peas are steamed, I add yogurt, Parmesan, lemon, and seasoning right to the chicken container and give it a shake—provided the container has enough room and closes securely.
The peas bring pops of green and a little sweetness, while the lemon and Parmesan keep the yogurt dressing bright and savory. Eat the salad with crackers or tuck it into a sandwich or wrap.
Why You’ll Love This Rotisserie Chicken Salad
- Protein-packed meal prep: One rotisserie chicken gives you approximately 24 oz. of cooked meat for four hearty servings.
- Less to wash: A roomy, tightly closed chicken container doubles as the mixing vessel; use a larger container or bowl if it will not close securely.
- Bright, creamy flavor: Plain full-fat yogurt, Parmesan, and lemon make a simple dressing without mayonnaise.
- Peas earn their spot: Steamed peas add sweetness, color, and vegetables to every scoop.
Featured Ingredients
- Rotisserie chicken: Remove the bones and chop about 24 oz. of meat into bite-sized pieces; both light and dark meat work in the mix.
- Frozen peas: Steam all 10 oz. as directed on the package, then cool and drain them before combining with the chicken.
- Plain full-fat yogurt: The brief uses 1 cup of Siggi’s plain full-fat yogurt for the creamy base; I would not swap in a flavored variety.
- Parmesan, lemon, and garlic powder: These give the dressing its salty, bright, savory edge. Add the measured salt and black pepper from the recipe card.
How To Make This No-Bowl Chicken Salad
The clever part is the container: it does the mixing for you if there is enough headspace for the chicken, peas, and dressing to move around. Make sure it has a truly secure lid before shaking; otherwise, a larger lidded container or a regular bowl works just as well. The detailed instructions and amounts are in the recipe card below.
My Best Tips
- Give the peas time to cool: After steaming, let them cool and drain away excess moisture so the dressing stays creamy.
- Check the lid first: A loose lid or overfilled container makes a mess instead of saving one. Switch vessels if needed.
- Chop bite-sized pieces: This makes the salad easy to scoop onto crackers or into a sandwich.
Ways To Serve It
I like to scoop this salad up with crackers, pile it onto sandwich bread, or fold it into a wrap. For a different take on chicken salad, try my Greek yogurt chicken salad with apple and cranberries; this version is all about rotisserie chicken, peas, Parmesan, and the shake-in-the-container method.
How To Store Chicken Salad
Transfer leftovers to an airtight container and refrigerate promptly for up to 3–4 days. Serve cold. If the chicken was purchased earlier, account for the time it has already spent refrigerated rather than restarting the storage clock when you mix the salad.
Frequently Asked Questions
Can I mix it in the rotisserie chicken bag? Only if the original bag or container is food-safe for holding the prepared salad, has enough room for shaking, and closes securely. A large lidded container or bowl is the easier backup.
Do I need to cook the chicken? No. Start with fully cooked store-bought rotisserie chicken; debone and chop the meat before adding the other ingredients.
Should I add frozen peas straight to the salad? No. Steam them as directed on the package, then let them cool and drain before mixing so they do not water down the dressing.
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Steamer or microwave-safe dish
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Large lidded container, if needed
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Remove the rotisserie chicken from its original bag or container. Discard the bones and chop the meat into bite-sized pieces; return about 24 oz. of meat to the original container if it has room for the remaining ingredients.
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Steam the frozen peas according to the package directions, then let them cool and drain off any excess moisture. Add the steamed peas to the chicken; cooling and draining them keeps the yogurt dressing from thinning.
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Add the plain full-fat yogurt, Parmesan cheese, lemon juice, garlic powder, kosher salt, and black pepper to the chicken and peas.
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If the original container has enough headspace and a tight-fitting lid, close it securely and shake until the chicken and peas are evenly coated. Otherwise, transfer everything to a large lidded container to shake, or toss in a bowl.
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Serve the chicken salad on its own, with crackers, or in a sandwich or wrap.
- The original rotisserie chicken container or bag must have enough headspace and a secure closure before shaking. Otherwise, use a larger lidded container or a bowl.
- Steam the frozen peas according to the package directions, let them cool, and drain well before adding so the dressing stays creamy.
- Refrigerate the salad promptly in an airtight container and use within 3–4 days.
Calories: 394 kcal, Carbohydrates: 14 g, Protein: 52 g, Fat: 15 g, Fiber: 4 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
