⅔ cup Greek yogurt

2 tablespoons Dijon mustard

2 tablespoons seasoned rice vinegar

Kosher salt and freshly ground black pepper, to taste

⅓ cup chopped fresh parsley

Meat from 1 rotisserie chicken, cubed

4 stalks celery, sliced

1 bunch scallions, sliced and divided

1 cherry tomato, quartered and divided

½ English cucumber, diced

3 bell peppers, halved and seeds removed

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In a large bowl, combine the Greek yogurt, Dijon mustard, seasoned rice vinegar, salt, and pepper. Stir well to create a smooth dressing.
Add the cubed rotisserie chicken, celery, chopped scallions (reserve some for garnish), cherry tomatoes, cucumber, and fresh parsley to the bowl. Mix everything together gently until all ingredients are evenly coated with the dressing.
Slice the bell peppers in half, removing the seeds and membranes.
Spoon the chicken salad mixture into each bell pepper half, packing it in gently.
Garnish with the reserved scallions for a pop of color and added flavor.
Serve immediately or chill in the refrigerator for 30 minutes for an extra refreshing touch.

Store leftover chicken salad in an airtight container in the refrigerator for up to 2 days.

Stuff the bell peppers just before serving to maintain their crunch.

Feel free to substitute the rotisserie chicken with cooked turkey, shredded chicken breast, or chickpeas for a vegetarian option.

This recipe is perfect for meal prep—prepare the chicken salad and store it separately from the peppers until ready to serve.