Shred the Chicken: Remove the meat from the rotisserie chicken, discarding the skin and bones. Shred into bite-sized pieces and place in a large mixing bowl.
Chop the Vegetables: Finely chop the celery and onion, then add them to the bowl with the chicken.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth and creamy.
Add Seasonings: Stir in the garlic powder, paprika, salt, black pepper, and parsley until fully incorporated.
Combine & Chill: Pour the dressing over the chicken mixture and gently fold everything together until evenly coated.
Refrigerate & Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on a sandwich, over greens, or with crackers. Enjoy!
Notes
Make-Ahead Tips: This chicken salad can be prepared a day in advance for even better flavor.Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours.Customization Ideas: Add dried cranberries, diced apple, or halved grapes for a hint of sweetness.Crunch Factor: Stir in sliced almonds, chopped walnuts, or sunflower seeds for extra texture.Substitutions: Swap Greek yogurt for mayonnaise for a healthier, tangier option. Fresh chopped parsley, chives, or dill can be used in place of dried parsley.