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.
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.
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.
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