Chicken Salad Recipe that’s healthy, easy, and quick—exactly what you need for a fuss-free lunch or light dinner. At under 300 calories per serving and packing 25 g of protein, this homemade chicken salad is a low calorie, high protein star you’ll reach for again and again.
What makes this chicken salad special is its simplicity. Using shredded rotisserie chicken, crisp celery, and a tangy yogurt-mayo blend, you can have a nutritious meal ready in about 20 minutes. I often whip this up on busy weeknights or pack it for a picnic in spring, especially when farmers’ markets brim with fresh herbs. You know, this recipe sprang from a craving one summer when I wanted a light dish that still felt indulgent—because life’s too short for bland lunches. It’s both gluten-free and adaptable, so whether you’re hosting a midday gathering or fixing a solo dinner, this salad delivers.
Why You’ll Love This Chicken Salad Recipe
– No oven needed: skip the heat and use pre-cooked chicken.
– Ready in under 30 minutes: perfect for quick lunches or last-minute dinners.
– Low calorie, high protein: about 280 calories and 25 g protein per serving.
– Kid-approved flavors: a touch of sweetness from grapes meets savory herbs.
– Easy to customize: swap grapes for apples or hands-on tweaks for dietary tweaks.
– Great for meal prep: keeps well in the fridge up to 3 days—ideal for lunchboxes.
– Creamy yet light: Greek yogurt cuts calories while adding tang.
– Budget-friendly: uses basic ingredients you likely have on hand.
Ingredients
• 3 cups shredded rotisserie chicken (about 12 oz cooked chicken breast)
• ½ cup plain whole-milk Greek yogurt (e.g. Chobani or Fage)
• ¼ cup light mayonnaise (Hellmann’s is my go-to for flavor and creaminess)
• 1 tablespoon Dijon mustard (adds a subtle zing)
• 2 celery stalks, finely diced (for crunch)
• ½ cup seedless red grapes, halved (or swap for diced Granny Smith apple)
• 2 tablespoons chopped fresh parsley (flat-leaf, for color and freshness)
• 1 tablespoon chopped fresh chives (or 1 teaspoon dried)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• Optional: 2 tablespoons chopped walnuts or pecans (for extra texture)
Tip: shred chicken while still warm for fluffier pieces. If using poached or grilled chicken, cool before mixing.
Directions
1. Combine the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, and Dijon mustard until smooth. Add salt and pepper, tasting as you go—this dressing sets the tone for the entire dish.
2. Toss in chicken. Add shredded chicken to the bowl. Stir gently so each strand is coated in creamy dressing.
3. Mix in veggies and fruit. Fold in diced celery, halved grapes, parsley, and chives. If you like extra crunch, sprinkle in nuts now.
4. Adjust seasoning. Before chilling, taste a bite. Add more salt, pepper, or a squeeze of lemon juice if you want a brighter note.
5. Chill for best flavor. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes—this lets flavors meld. If you’re in a rush, 10 minutes works, though you’ll miss that full-bodied taste.
6. Serve with flair. Spoon onto whole-grain bread for a sandwich, pile on crisp lettuce leaves, or enjoy solo with a side of cherry tomatoes.
Servings & Timing
Makes: 4 generous servings
Prep Time: 15 minutes (shredding, chopping, mixing)
Chill Time: 20–30 minutes (optional but recommended)
Total Time: 35–45 minutes
Variations
• Curry twist: stir in 1 teaspoon curry powder and swap grapes for raisins.
• Avocado boost: add half a diced avocado for creaminess and healthy fats.
• Mediterranean style: replace parsley with dill, add chopped Kalamata olives, and use olive oil instead of mayo.
• Cranberry crunch: swap grapes for dried cranberries and nuts for pepitas.
• Tex-Mex flair: mix in chopped cilantro, lime juice, and a pinch of cumin.
• Vegan option: use chickpeas instead of chicken and vegan mayo/yogurt substitutes.
Storage & Reheating
Refrigerator: Store in an airtight container up to 3 days; flavor deepens overnight.
Freezer: Not recommended—yogurt can split on thawing.
Make-Ahead Tip: Prepare the dressing ahead and keep chicken and mix-ins separate; combine just before serving.
Notes
I tested this chicken salad recipe over a dozen times, juggling ratios until the texture felt just right—light, not soupy. Using cold chicken straight from the fridge keeps the dressing from thinning out. If your grapes are mealy, rinse and pat dry; crisp fruit makes all the difference. And when parsley wilts, swap in fresh dill in a pinch. I’ve found that chill time is crucial: skip it only if you must, but you’ll notice a world of difference after that rest.
FAQs
Q: Can I use homemade cooked chicken instead of rotisserie?
A: Absolutely—poach, grill, or bake chicken breasts, then cool completely before shredding.
Q: Is this recipe gluten-free?
A: Yes, as long as your mayo and mustard are certified gluten-free.
Q: How can I reduce sodium?
A: Use low-salt mayo, and increase fresh herbs like parsley and chives for flavor without extra salt.
Q: Can I make this dairy-free?
A: Swap Greek yogurt for a plant-based yogurt and use vegan mayo—texture will be slightly different but still tasty.
Q: Will it work without grapes?
A: Sure—apples or diced pears add crisp sweetness, while dried fruit gives chewy texture.
Q: Can I double this recipe for a crowd?
A: Feel free—just keep dressing and mix-ins in separate bowls until serving to prevent sogginess.
Q: What’s the best side dish?
A: A simple green salad with lemon vinaigrette, fresh fruit, or pita chips all pair nicely.
Q: How do I know when the salad is seasoned right?
A: Taste before chilling; flavors should be bright, with a gentle tang and just a hint of sweetness.
Conclusion
This Chicken Salad Recipe proves that homemade lunches can be both healthy and downright delicious—no fuss, no dull bites, just satisfying, protein-packed goodness. Give it a try this week, then leave a comment to share your favorite twist. And if you’re planning meals ahead, don’t miss my Easy Tuna Salad and 5-Minute Hummus recipes for more quick, wholesome ideas.
Chicken Salad Recipe
Ingredients
- 3 cups shredded rotisserie chicken about 12 oz cooked chicken breast
- 1/2 cup plain whole-milk Greek yogurt e.g. Chobani or Fage
- 1/4 cup light mayonnaise Hellmann’s is my go-to for flavor and creaminess
- 1 tablespoon Dijon mustard adds a subtle zing
- 2 celery stalks finely diced for crunch
- 1/2 cup seedless red grapes halved (or swap for diced Granny Smith apple)
- 2 tablespoons chopped fresh parsley flat-leaf, for color and freshness
- 1 tablespoon chopped fresh chives or 1 teaspoon dried
- 1/2 kosher salt adjust to taste
- 1/4 freshly ground black pepper
- 2 tablespoons chopped walnuts or pecans for extra texture
Instructions
- In a large bowl, whisk together Greek yogurt, mayonnaise, and Dijon mustard until smooth. Add salt and pepper, tasting as you go—this dressing sets the tone for the entire dish.
- Add shredded chicken to the bowl. Stir gently so each strand is coated in creamy dressing.
- Fold in diced celery, halved grapes, parsley, and chives. If you like extra crunch, sprinkle in nuts now.
- Before chilling, taste a bite. Add more salt, pepper, or a squeeze of lemon juice if you want a brighter note.
- Cover the bowl with plastic wrap and refrigerate for at least 20 minutes—this lets flavors meld. If you’re in a rush, 10 minutes works, though you’ll miss that full-bodied taste.
- Spoon onto whole-grain bread for a sandwich, pile on crisp lettuce leaves, or enjoy solo with a side of cherry tomatoes.
