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Best Chicken Salad Recipe
This Best Chicken Salad Recipe is a no-cook, mayo-free, high-protein dish that feels homemade yet gourmet. It’s easy, delicious, and healthy—ideal for a quick lunch, picnic, or light dinner.
Chicken salad has long reigned supreme as a go-to meal for busy midweek lunches and laid-back evenings. What sets this homemade version apart is its creamy yet mayo-free dressing—made with Greek yogurt, mashed avocado, and a squeeze of lemon—so you get all the richness without that heavy, gluey feeling. Plus, it’s low-carb and packs about 30 grams of protein per serving, making it a perfect fit for anyone tracking macros or just craving a filling, healthy bite.
You know what makes this recipe really special? The way the chicken stays juicy and the flavors stay bright, even if you’re packing it for work or a picnic. No soggy bread in sight—just crisp celery, sweet grapes, and crunchy almonds lending texture. Toss in fresh herbs straight from your garden or a quick trip to the farmer’s market, and you’ve got a dish that tastes like summer in every bite.
I first whipped this up on a sunny afternoon in June, inspired by memories of my grandmother’s kitchen. She always insisted on cooking her chicken gently—slow simmer, always seasoned well, never overdone. I took that lesson to heart and updated the flavors to fit my modern, mayo-free twist. Now, I love serving it on homemade lettuce wraps or scooping it into avocado halves for a low-carb weekend treat.
Why You’ll Love This Recipe
• No oven needed—ready in under 20 minutes if you use rotisserie chicken.
• Mayo-free and packed with creamy Greek yogurt and avocado goodness.
• High-protein (30g+) and low-carb—ideal for active lifestyles and meal prep.
• Crunchy mix of celery, grapes, almonds (or pecans) for delightful texture.
• Fresh herbs bring a burst of flavor—customize with dill, parsley, or cilantro.
• Versatile: scoop into lettuce leaves, serve on whole-grain bread, or pile on greens.
• Keeps well in the fridge up to 4 days—great for make-ahead healthy lunches.
• Scales easily to feed a crowd at picnics, potlucks, or family gatherings.
Ingredients
• 3 cups cooked chicken breast, shredded or chopped (about 2 large breasts)—rotisserie or poached.
• ½ cup plain whole-milk Greek yogurt (e.g., Fage) for creaminess; sub dairy-free yogurt if needed.
• 1 small avocado, ripe but firm, mashed—adds healthy fats (or use ¾ cup extra yogurt).
• 1 Tbsp fresh lemon juice—brightens flavors and prevents browning.
• 1 celery stalk, finely diced—swap for jicama if you crave extra crunch.
• ⅓ cup red seedless grapes, halved—or crisp apple chunks for a tart contrast.
• ¼ cup sliced almonds, toasted—pecans or walnuts work, too.
• 2 Tbsp chopped fresh dill or parsley—mix herbs to suit your taste.
• ¼ tsp sea salt (adjust to taste)
• ¼ tsp freshly ground black pepper
• Optional: pinch of garlic powder or smoked paprika for extra zing.
Directions
1. Shred the chicken: toss warm breasts into a mixing bowl and pull apart with two forks—or speed things up by using the paddle attachment on your stand mixer for 10 seconds. Aim for bite-sized pieces that aren’t too fine.
2. Whisk the dressing: in a medium bowl, stir Greek yogurt, mashed avocado, lemon juice, and a pinch of garlic powder until smooth and pale green, scraping the sides with a rubber spatula.
3. Fold in chicken: add the shredded chicken to the dressing and gently toss so each piece is coated—think of tossing a green salad, but with creamy goodness clinging to every shred.
4. Stir in mix-ins: sprinkle diced celery, halved grapes, toasted almonds, and fresh herbs over the chicken base; then fold gently to preserve those crunchy contrasts and colorful pops.
5. Check seasoning: taste a small spoonful and adjust salt, pepper, or lemon juice as needed—this step prevents a bland or overly tangy result.
6. Chill for flavor: cover the bowl and refrigerate for at least 30 minutes (up to 4 hours). Resting melds flavors, firms up texture, and makes it extra refreshing.
7. Serve with style: scoop into lettuce wraps, spoon over mixed greens, or pile onto whole-grain bread for a homemade chicken salad sandwich; garnish with extra herbs or a lemon wedge.
Servings & Timing
• Yield: Serves 4–6 as a main course, 8–10 as a side
• Prep Time: 15 minutes (20 minutes if you poach chicken)
• Chill Time: 30–60 minutes
• Total Time: 45–75 minutes (or under 20 minutes with rotisserie chicken)
Variations
• Tropical Twist: swap grapes for diced pineapple and add shredded coconut for a sweet, island-inspired salad.
• Curry Kick: stir in 1 tsp mild curry powder and swap herbs for cilantro for an aromatic burst.
• Mediterranean Style: replace grapes with chopped sun-dried tomatoes, add olives and crumbled feta for a Greek vibe.
• Pesto Infused: stir in 2 Tbsp basil pesto instead of herbs for a rich, herby flavor punch.
• Spicy Sriracha: drizzle in 1 tsp Sriracha and 1 tsp honey for a sweet-heat balance that packs a punch.
• BLT Chicken Salad: mix in crumbled bacon and diced tomato for a twist that tastes like your favorite sandwich.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for about 10 minutes before serving to soften. Freezing isn’t recommended—the avocado and yogurt can separate. Meal-prep tip: assemble the night before for deeper flavor and quicker grab-and-go mornings.
Notes
• Let the avocado and yogurt sit with lemon juice for a few minutes before mixing to prevent browning and ensure a smoother dressing.
• I tried apples instead of grapes—almost a Waldorf vibe—but grapes’ juiciness won me over.
• For extra crunch, add chopped jicama or water chestnuts just before serving.
• A teaspoon of Dijon mustard stirred in brings a subtle tang and extra depth.
FAQs
Q: Can I use rotisserie chicken?
A: Absolutely—shredding store-bought chicken cuts total time to under 20 minutes.
Q: Is this recipe gluten-free?
A: Yes, all ingredients here are naturally gluten-free; just watch any add-ons like bread or crackers.
Q: Can I make it dairy-free?
A: Swap Greek yogurt for dairy-free yogurt or extra mashed avocado, and it’s totally dairy-free.
Q: How long will it keep in the fridge?
A: Sealed tightly, it stays fresh up to 4 days—perfect for weekly meal prep.
Q: Can I freeze chicken salad?
A: Freezing can alter the creamy texture—best to freeze cooked chicken separately if needed.
Q: How can I spice it up?
A: A dash of cayenne, sliced jalapeño, or a swirl of Sriracha adds a nice kick.
Q: What’s the ideal way to serve this?
A: I love it in lettuce wraps, scooped on greens, or piled on whole-grain toast for a hearty lunch.
Conclusion
This Best Chicken Salad Recipe showcases how healthy, homemade meals can be both delicious and simple. With just a handful of fresh ingredients and no mayo in sight, it’s become my go-to for meal prep or weekend gatherings. I can’t wait for you to try it—drop a comment with your favorite twist, and explore more easy, healthy recipes linked below!
Best Chicken Salad Recipe
Ingredients
- 3 cups cooked chicken breast, shredded or chopped (about 2 large breasts)—rotisserie or poached
- ½ cup plain whole-milk Greek yogurt (e.g., Fage) for creaminess; sub dairy-free yogurt if needed
- 1 small avocado, ripe but firm, mashed—adds healthy fats (or use ¾ cup extra yogurt)
- 1 Tbsp fresh lemon juice—brightens flavors and prevents browning
- 1 celery stalk, finely diced—swap for jicama if you crave extra crunch
- ⅓ cup red seedless grapes, halved—or crisp apple chunks for a tart contrast
- ¼ cup sliced almonds, toasted—pecans or walnuts work, too
- 2 Tbsp chopped fresh dill or parsley—mix herbs to suit your taste
- ¼ tsp sea salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- Optional pinch of garlic powder or smoked paprika for extra zing
Instructions
- Toss warm breasts into a mixing bowl and pull apart with two forks—or speed things up by using the paddle attachment on your stand mixer for 10 seconds. Aim for bite-sized pieces that aren’t too fine.
- In a medium bowl, stir Greek yogurt, mashed avocado, lemon juice, and a pinch of garlic powder until smooth and pale green, scraping the sides with a rubber spatula.
- Add the shredded chicken to the dressing and gently toss so each piece is coated—think of tossing a green salad, but with creamy goodness clinging to every shred.
- Sprinkle diced celery, halved grapes, toasted almonds, and fresh herbs over the chicken base; then fold gently to preserve those crunchy contrasts and colorful pops.
- Taste a small spoonful and adjust salt, pepper, or lemon juice as needed—this step prevents a bland or overly tangy result.
- Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours). Resting melds flavors, firms up texture, and makes it extra refreshing.
- Scoop into lettuce wraps, spoon over mixed greens, or pile onto whole-grain bread for a homemade chicken salad sandwich; garnish with extra herbs or a lemon wedge.
