Rotisserie Chicken Salad with Peas

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• 1 each rotisserie chicken (about 24 oz. meat, without bones)
  Ingredient note

  Source: 1 rotisserie chicken (about 24 oz. meat, without bones)
• 10 oz frozen peas (steamed and cooled)
  Ingredient note

  Source: 10 oz. frozen peas (steamed and cooled)
• 1 cup Siggi’s plain full-fat yogurt
  Ingredient note

  Source: 1 cup Siggi’s plain full-fat yogurt
• ¼ cup grated Parmesan cheese
  Ingredient note

  Source: ¼ cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice (about ½ medium lemon)
  Ingredient note

  Source: 2 tablespoons fresh lemon juice (about ½ medium lemon)
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• ½ teaspoon kosher salt
  Ingredient note

  Source: ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
  Ingredient note

  Source: ½ teaspoon ground black pepper

1. 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.
2. 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.
3. Add the plain full-fat yogurt, Parmesan cheese, lemon juice, garlic powder, kosher salt, and black pepper to the chicken and peas.
4. 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.
5. Serve the chicken salad on its own, with crackers, or in a sandwich or wrap.