Chicken Salad Recipe
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.
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.
Notes
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.
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