Chicken Salad Recipe
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.
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.
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.
Nutrition
Calories: 280kcal
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