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This quick and healthy no-cook chicken salad recipe is perfect for a low-calorie, high-protein lunch or dinner you can make in minutes.
I first whipped up this homemade chicken salad recipe on a sunny spring afternoon, craving something light but satisfying—no oven needed, just fresh ingredients and a little love. What makes it special? It’s super versatile, ready in under 20 minutes, and packs a punch of protein without weighing you down. I serve it on crisp lettuce leaves for lunch, tucked into whole-grain wraps for dinner, or even scooped onto cucumber rounds as a fun appetizer.
Why You’ll Love This Recipe
- No oven needed—just a good whisk and a sharp knife
- Ready in under 20 minutes—ideal for busy weekdays
- Low calorie yet high protein—keeps you full without the bloat
- Totally customizable—swap grapes for cranberries, almonds for pecans
- Naturally gluten-free and easy to tweak for paleo or keto
- Creamy Greek yogurt base cuts down on mayo calories
- Perfect for meal prep—stays fresh in the fridge up to 3 days
- Kid-approved crunch—celery and apple add that satisfying bite
Ingredients
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• ½ cup plain whole milk Greek yogurt (for creaminess; use dairy-free yogurt as a vegan swap)
• 2 tbsp light mayonnaise (optional; adds richness)
• 1 tbsp Dijon mustard (or honey mustard for a touch of sweetness)
• 2 stalks celery, finely chopped (choose firm, pale stalks for the best crunch)
• 1 small apple, cored and diced (Granny Smith for tartness or Fuji for sweetness)
• 2 tbsp chopped fresh parsley (flat-leaf preferred for bright flavor)
• 2 tbsp sliced almonds or chopped pecans (toasted lightly in a dry skillet)
• 1 tsp lemon juice (freshly squeezed brightens the taste)
• Salt and pepper, to taste (sea salt or kosher salt recommended)
Tips: Drain any excess liquid from the chicken so your salad isn’t watery. If you like a sweeter twist, stir in 2 tbsp dried cranberries or golden raisins.
Directions
- Combine your dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
- Prep those mix-ins: Chop the celery and apple into bite-sized pieces—aim for uniformity so every forkful has a bit of everything.
- Fold gently: Add shredded chicken, celery, apple, parsley, and nuts to the bowl. Use a spatula to fold everything together; overmixing can break down the yogurt too much.
- Taste and adjust: Give it a quick taste—add more salt, pepper, or a drizzle of honey if you want extra sweetness.
- Chill for best results: Cover the bowl and chill for at least 15 minutes so flavors can marry—though you can dig right in if you’re impatient (I won’t judge!).
- Serve and garnish: Scoop onto a bed of mixed greens, stuff into pita pockets, or pile onto whole-grain toast. Sprinkle a few extra nuts or fresh herbs on top for looks.
Servings & Timing
Yield: Serves 4 as a main dish, 6 as a light lunch or side
Prep Time: 15 minutes
Chill Time: 15–30 minutes (optional but recommended)
Total Time: 30–45 minutes
Variations
• Curried Chicken Salad: Stir in 1 tsp curry powder and swap apples for diced mango.
• Avocado Lime Twist: Mash in half an avocado and add a squeeze of lime juice.
• Mediterranean Style: Swap yogurt for tzatziki, add chopped cucumber and kalamata olives.
• Spicy Kick: Mix in 1 tsp Sriracha or chopped jalapeño for heat.
• Cranberry Walnut: Replace almonds with walnuts and celery with chopped dried cranberries.
• Pesto Infusion: Fold in 2 tbsp basil pesto instead of mustard for Italian flair.
Storage & Reheating
• Refrigerator: Store in an airtight container for up to 3 days—perfect for make-ahead lunches.
• Freezer: Not recommended, as the yogurt base can separate when thawed.
• Make-Ahead Tip: Prep ingredients and dressing separately; toss together just before serving for maximum freshness.
Notes
• I learned that shredding chicken by hand gives better texture than a food processor—it’s chunkier and more satisfying.
• To avoid a watery salad, pat chicken pieces dry and drain any juices from apples after chopping.
• For extra creaminess, stir in a spoonful of sour cream or cream cheese.
FAQs
Q: Can I use canned chicken?
A: Yes—just drain thoroughly and pat dry; flavor will be milder, so amp up the seasonings.
Q: Is this recipe dairy-free?
A: Substitute coconut or almond-based yogurt and skip the mayo for a vegan, dairy-free twist.
Q: How do I make it keto-friendly?
A: Use full-fat mayo and omit apples or swap apples for chopped green olives.
Q: What’s the best way to shred chicken?
A: Two forks work great, or toss warm chicken in a mixer on low speed for 10 seconds.
Q: Can I add grapes?
A: Absolutely—halved red or green grapes add juicy pops of sweetness.
Q: Does it freeze well?
A: Creamy chicken salad tends to separate in the freezer, so I don’t recommend freezing.
Q: How to keep it crunchy?
A: Mix in nuts and apples just before serving, not during storage.
Q: What sides go well with this?
A: Whole-grain crackers, fresh fruit, or a side of roasted veggies round out the meal.
Conclusion
This homemade chicken salad recipe ticks all the boxes—easy, healthy, quick, and endlessly adaptable. Give it a whirl for lunch, dinner, or a light snack, and let me know how you customize it! Don’t forget to leave a comment below or share your creation on Instagram with #MyChickenSalad. Enjoy!
Chicken Salad Recipe
Ingredients
- 3 cups cooked chicken shredded or diced (rotisserie chicken works great)
- 1/2 cup plain whole milk Greek yogurt (for creaminess; use dairy-free yogurt as a vegan swap)
- 2 tbsp light mayonnaise (optional; adds richness)
- 1 tbsp Dijon mustard (or honey mustard for a touch of sweetness)
- 2 stalks celery finely chopped (choose firm, pale stalks for the best crunch)
- 1 small apple cored and diced (Granny Smith for tartness or Fuji for sweetness)
- 2 tbsp chopped fresh parsley (flat-leaf preferred for bright flavor)
- 2 tbsp sliced almonds or chopped pecans (toasted lightly in a dry skillet)
- 1 tsp lemon juice (freshly squeezed brightens the taste)
- Salt and pepper (to taste, sea salt or kosher salt recommended)
Instructions
- In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
- Chop the celery and apple into bite-sized pieces—aim for uniformity so every forkful has a bit of everything.
- Add shredded chicken, celery, apple, parsley, and nuts to the bowl. Use a spatula to fold everything together; overmixing can break down the yogurt too much.
- Give it a quick taste—add more salt, pepper, or a drizzle of honey if you want extra sweetness.
- Cover the bowl and chill for at least 15 minutes so flavors can marry—though you can dig right in if you’re impatient (I won’t judge!).
- Scoop onto a bed of mixed greens, stuff into pita pockets, or pile onto whole-grain toast. Sprinkle a few extra nuts or fresh herbs on top for looks.
