Name: A Mayo-Free Chicken Salad
Ingredients: 1 whole rotisserie chicken (my yield was about 3-1/2 cups of shredded chicken, so if you’re using only chicken breasts, aim for that amount); 1/2 red onion, diced (I used a whole red onion, which was way too much, especially since my onion was rather onion-y); 1 cup + 1 tablespoon Greek yogurt (I used non-fat because that’s what I had in the fridge); 1 tablespoon horseradish mustard (Dijon would work equally well); juice of half a lemon; a handful of chopped cilantro; 2 tablespoons pickled jalapeños slices (or use a fresh jalapeño, seeded and diced) — adding a 1/2 teaspoon of the juice really kicked up the flavor; a handful of seedless red grapes, cut in half

Scale

Ingredients

1 whole rotisserie chicken (my yield was about 3-1/2 cups of shredded chicken, so if you’re using only chicken breasts, aim for that amount)
1/2 red onion, diced (I used a whole red onion, which was way too much, especially since my onion was rather onion-y)
1 cup + 1 tablespoon Greek yogurt (I used non-fat because that’s what I had in the fridge)
1 tablespoon horseradish mustard (Dijon would work equally well)
juice of half a lemon
a handful of chopped cilantro

These I added this afternoon, while scouring the fridge for things to add to the salad

2 tablespoons pickled jalapeños slices (or use a fresh jalapeño, seeded and diced) — adding a 1/2 teaspoon of the juice really kicked up the flavor
a handful of seedless red grapes, cut in half

Instructions

Remove the skin from the rotisserie chicken and discard. Pull the chicken off the bones, chopping into smaller pieces if necessary. You should yield close to 3-1/2 cups of chicken from a medium-sized rotisserie chicken. Place in a large bowl with the diced onion.
Mix the Greek yogurt, mustard and lemon juice. Coat the chicken thoroughly in the yogurt. Toss in the cilantro, and whatever toppings you like on your chicken salad.

Notes

Variations: Like I said, this recipe is still a work in progress. I liked it better with the added jalapeños and grapes. You could also add cornichons or regular pickles if you have those on hand. Hot sauce or tabasco would be a welcome addition as well. You could also swap out the cilantro for parsley or tarragon (I love me a tarragon chicken salad, yum), since cilantro is one of those things that a lot of people just don’t like. And of course, play around with different mustards — I only had horseradish mustard in the fridge, but Ina Garten makes a yummy-looking chicken salad with both smooth and coarse Dijon, and I bet spicy brown would be interesting here too. You could also add steamed broccoli, celery, apples, carrots — whatever vegetables you like. And if you find The One first, report back to me immediately!
I suppose you could also add a few tablespoons of mayo, if you really think that it just isn’t chicken salad without it. But that would defeat the whole purpose of my experiment, so I stubbornly chose not to.