Begin by shredding the rotisserie chicken into bite-sized pieces, ensuring you remove any skin and bones.

In a large mixing bowl, combine the shredded chicken with finely diced celery, chopped red onion, and fresh baby spinach.

In a separate bowl, combine mayonnaise and Greek yogurt, stirring until smooth and creamy.

Pour the creamy dressing over the chicken and veggie mixture, gently folding to combine.

For best results, cover and refrigerate the chicken salad for at least 30 minutes.

Once chilled, stir gently and serve in lettuce cups, as a sandwich filling, or with whole-grain crackers.