Best Chicken Salad Recipe
This mayo-free, high-protein Best Chicken Salad Recipe is a breeze to whip up—perfectly creamy, tangy, and ready in under 30 minutes for a healthy lunch or dinner.
Ingredients
- 3 cups cooked chicken breast shredded or diced
- 1/2 cup plain whole-milk Greek yogurt
- 2 tablespoons light mayonnaise optional—omit for fully Mayo-Free
- 1 celery stalk finely chopped for crunch
- 1/4 cup red onion minced (or substitute shallots)
- 1/2 cup seedless grapes halved (or swap dried cranberries)
- 1/3 cup slivered almonds toasted (or chopped pecans/walnuts)
- 1 tablespoon fresh lemon juice about half a lemon
- 1 teaspoon Dijon mustard Grey Poupon or Maille
- 1/4 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh herbs dill, parsley, or chives—chopped
- Lettuce leaves, wraps, or whole-grain bread for serving
Instructions
- Chop the celery, onion, grapes, and herbs. Shred your cooked chicken into bite-size pieces—cold chicken keeps the salad from going mushy.
- In a large bowl, stir together Greek yogurt, mayonnaise (if using), lemon juice, Dijon, salt, and pepper until silky.
- Add chicken, veggies, fruit, and nuts to the bowl. Use a rubber spatula to gently fold everything; over-stirring can crush the grapes.
- Give it a quick taste test. More zing? Squeeze extra lemon. Want more bite? Pinch in a bit more salt or a dash of paprika.
- Pop the bowl into the fridge for at least 15 minutes. Letting it rest helps flavors meld—and makes it an ideal make-ahead dish.
- Spoon over leafy greens, tuck into a wrap, or pile on hearty bread for a satisfying sandwich.
Notes
Store this chicken salad in an airtight container in the fridge for up to 4 days. For a vegan version, use chickpeas, vegan yogurt, and vegan mayo. For a nut-free version, replace almonds with toasted sunflower seeds.
Nutrition
Calories: 320kcal
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