Remove the meat from 1/2 of a succulent whole rotisserie chicken. Discard bones and skin. Chop or shred the chicken into bite-sized pieces. Place it in a mixing bowl.

In a separate bowl, combine 1/4 cup creamy mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon freshly squeezed lemon juice, and 1/2 teaspoon golden honey. Mix well until the dressing is smooth.

Add the prepared creamy dressing to the chopped rotisserie chicken in the mixing bowl.

Incorporate 1/4 cup diced celery, 1/4 cup diced red onion, and 1/4 cup diced pepper trio (red, yellow, green) into the bowl with the chicken and dressing.

Sprinkle 2 tablespoons of chopped parsley over the mixture.

Season the chicken salad with a pinch of premium salt and freshly ground pepper, adjusting to your taste preferences.

Gently toss all the ingredients together until the chicken and vegetables are evenly coated with the dressing. Ensure the flavors are well combined.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.

Once chilled, give the chicken salad a final stir.

Serve the Heb Rotisserie Chicken Salad on its own as a side dish, as a sandwich filling, or atop a bed of fresh greens for a delightful meal.