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Finely shred or dice the rotisserie chicken. Place the shredded chicken into a large mixing bowl or back into the rotisserie chicken bag if you prefer.

Prepare the vegetables: finely dice the 3 Persian cucumbers, 1/2 large red onion, and chop the 1/3 cup black olives. Roughly chop a large handful of fresh mint and a large handful of fresh parsley. Add all the prepared vegetables and herbs on top of the shredded chicken.

Prepare your chosen base: cook 2 cups of rice or quinoa according to package directions, or prepare 1 box of high protein low carb rice as instructed. Once cooked, add the base to the bowl with the chicken and vegetables.

To make the dressing, combine 1/2 cup 0% Greek yogurt, 2 to 3 tablespoons mayonnaise, 1/2 tablespoon olive oil, 1 tablespoon mustard, 1 tablespoon garlic powder, 1 tablespoon finely chopped parsley, the zest and juice of 1 lemon, and salt and pepper to taste in a jar with a tight-fitting lid or a small bowl. Shake or whisk well until thoroughly combined. Taste and adjust seasonings as needed.

Pour the prepared dressing over the chicken, vegetables, and base. If using the rotisserie chicken bag, close the top securely. If using a bowl, cover it tightly. Give it a good shake or stir thoroughly to evenly distribute the dressing.

Taste the mixture and adjust with more sauce, salt, or pepper if desired. Serve immediately, garnished with sesame seeds and sliced or diced avocado, if using. Enjoy!


Finely shred or dice the rotisserie chicken. Place the shredded chicken into a large mixing bowl or back into the rotisserie chicken bag if you prefer.

Prepare the vegetables: finely dice the 3 Persian cucumbers, 1/2 large red onion, and chop the 1/3 cup black olives. Roughly chop a large handful of fresh mint and a large handful of fresh parsley. Add all the prepared vegetables and herbs on top of the shredded chicken.

Prepare your chosen base: cook 2 cups of rice or quinoa according to package directions, or prepare 1 box of high protein low carb rice as instructed. Once cooked, add the base to the bowl with the chicken and vegetables.

To make the dressing, combine 1/2 cup 0% Greek yogurt, 2 to 3 tablespoons mayonnaise, 1/2 tablespoon olive oil, 1 tablespoon mustard, 1 tablespoon garlic powder, 1 tablespoon finely chopped parsley, the zest and juice of 1 lemon, and salt and pepper to taste in a jar with a tight-fitting lid or a small bowl. Shake or whisk well until thoroughly combined. Taste and adjust seasonings as needed.

Pour the prepared dressing over the chicken, vegetables, and base. If using the rotisserie chicken bag, close the top securely. If using a bowl, cover it tightly. Give it a good shake or stir thoroughly to evenly distribute the dressing.

Taste the mixture and adjust with more sauce, salt, or pepper if desired. Serve immediately, garnished with sesame seeds and sliced or diced avocado, if using. Enjoy!
