Go Back
Debra

Healthy Chicken Salad Recipe

This healthy chicken salad recipe is creamy, fresh, and satisfying without feeling heavy. Made with tender chicken, Greek yogurt, celery, herbs, lemon juice, and Dijon mustard, it is a lighter high-protein option that works beautifully for sandwiches, lettuce wraps, crackers, or meal prep lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad Ingredients
  • 3 cups cooked chicken shredded or diced
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise optional for a more classic flavor; use more Greek yogurt for a lighter version
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed preferred
  • 2 stalks celery finely diced
  • 1/4 cup red onion thinly sliced or finely diced; use less to taste
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 cup grapes halved, optional
  • 1/4 cup almonds or pecans toasted and chopped, optional

Equipment

  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Add the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to a large mixing bowl. Whisk until smooth and creamy.
  2. Add the cooked chicken, diced celery, red onion, and chopped parsley to the bowl. If using grapes or nuts, add them now.
  3. Gently fold everything together until the chicken is evenly coated in the dressing and the ingredients are well combined.
  4. Cover the bowl and refrigerate for at least 30 minutes so the flavors can meld and the salad can chill.
  5. Taste and adjust the seasoning if needed. Serve the healthy chicken salad in sandwiches, lettuce wraps, with crackers, or over greens.

Notes

For a lighter version: Replace all of the mayonnaise with extra Greek yogurt.
For meal prep: Store in an airtight container in the refrigerator for up to 4 days.
For best texture: Add grapes just before serving if making the salad ahead.
Serving ideas: Enjoy in lettuce wraps, on whole grain bread, over salad greens, or with crackers and fresh vegetables.