By now you guys should know I’m a huge fan of shredded chicken. We always have it on hand and it makes such an easy protein during the week to repurpose in numerous ways. And this healthy chicken salad is such a quick and tasty way to use it!
This chicken salad recipe was mentioned to me by our operations manager Clara when we were talking about recipe development. She mentioned it’s her go-to way so I decided to give it a try. And let me tell you, it’s my new favorite way to make chicken salad!
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It’s bright and fresh and has a touch of sweetness, which I love. It’s also not doused in mayo and lightly dressed with greek yogurt (although you can add more or less if you like). With the addition of juicy grapes, crunchy celery and nuts, and lemon juice to keep it super light and fresh, it’s the perfect combo.
Prep a batch at the beginning of the week for an easy, protein-packed, and gluten-free option to have on hand for busy days!
Why you’ll love this healthy chicken salad recipe
- made from simple ingredients and ready in 15 minutes with some shredded chicken on hand.
- full of flavor and texture – it’s crunchy and creamy and has the perfect balance of sweet and savory.
- versatile – use it on salads, in sandwiches, or just as a quick protein option paired with some carbohydrates, veggies, and fat for a complete meal.
- great for meal prep – it’s great to make at the beginning of the week to have on hand for an easy meal. The flavors get better the longer it sits too!
Is a chicken salad healthy?
Chicken salad can be a healthy addition to any diet. Chicken is packed with lean protein which is going to help fill you up and keep you full. It also usually has some veggies and fruit for micronutrients and fiber.
Store-bought chicken salad can be loaded with a lot of fat due to the amount of mayo used, which can add calories easily. Using greek yogurt will reduce the number of calories and fat and also add more protein. When making it at home, you have full control over your ingredients.
Ingredients
- shredded chicken
- grapes – they add the perfect sweetness.
- celery – for some crunch!
- almonds – toasted and then chopped for an extra depth of flavor.
- plain greek yogurt – for creaminess and more protein. I like using full fat for extra flavor.
- fresh lemon juice and lemon zest
- dijon mustard
- fresh dill
- salt and pepper
How to make healthy chicken salad with greek yogurt
- Toast the almonds. Heat a small skillet over medium-low heat. Add almonds and toast for 3-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and roughly chop.
- Make the chicken salad. Add all ingredients to a medium bowl. Mix well to combine. Adjust according to taste.
- Enjoy! Serve in a sandwich, salad, or however you like!
How to serve
- chicken salad sandwiches or lettuce wraps – with your favorite sandwich additions.
- salad – serve on a bed of lettuce with your favorite veggies.
- with chips, crackers, or sliced veggies
- in a power bowl – add some kind of grain, veggies, and avocado for an easy bowl meal.
- chicken salad melts – on top of a piece of toast and then melt a little cheese on top. SO GOOD!
- as is – honestly, I love this as is with some veggies and carbs for a complete meal on days we are super busy.
Meal prep
Greek yogurt chicken salad is a great option for meal prep. It saves well in the fridge and the flavors get better as it sits. The nuts will lose a little of their crunch, but the flavor will still be there. You can easily double or triple this recipe if needed.
Storage
- refrigerator – store leftovers in the fridge in an airtight container for up to 4-5 days.
- freeze – I wouldn’t recommend freezing this recipe due to greek yogurt used.
Substitutions and additions
The beauty of chicken salad is how versatile it is. You can make this your own depending on what you have on hand. Here are some of my suggestions:
- shredded chicken – I like boneless skinless chicken breasts for this recipe, but chicken thighs will also work the same. You can also use a rotisserie chicken from the store for convenience.
- celery – if you don’t like celery, leave it out.
- almonds – any kind of nuts will work. Pecans or walnuts would be good subs.
- grapes – diced apples would work well instead.
- greek yogurt – dairy or dairy-free yogurt will work. You can also substitute mayo if you don’t like yogurt or want to make it paleo and Whole30. Using mayonnaise will add more fat and calories to the recipe.
- dijon mustard – leave out if you don’t like mustard.
- fresh dill – fresh parsley will work instead.
Here are some additions you can add:
- red onion or green onions – for some zip
- spices – garlic powder or onion powder would work well.
More healthy chicken salad recipes
- buffalo ranch chicken salad
- chicken bacon ranch salad
- cranberry pecan chicken salad
- chicken cabbage salad
- chopped southwest chicken salad
- avocado chicken salad
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Healthy Chicken Salad
ingredients
- 1/2 cup almonds (65 grams)
- 4 cups shredded chicken (1 pound)
- 1 1/2 cups grapes, quartered (225 grams)
- 1 cup diced celery (120 grams)
- 1 cup greek yogurt (8 ounces – I used full fat)
- zest from one lemon
- 3 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1/3 cup fresh dill, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
instructions
- Toast the almonds. Heat a small skillet over medium-low heat. Add almonds and toast for 3-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and roughly chop.
- Make the chicken salad. Add your shredded cooked chicken, celery, almonds, grapes, greek yogurt, lemon juice, lemon zest, dijon mustard, dill, and salt and pepper to a medium bowl. Mix well to combine. Adjust according to taste.
- Enjoy! Serve in a sandwich, salad, or however you like! For the best flavor, let chill in the fridge for a few hours.
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I can’t wait to try this out. What are you using to generate the nutrition label? I copied them into ChatGpt and got the following.
Estimated Nutrition per Serving:
Assuming this recipe makes 4 servings (you can adjust this based on portion size):
Calories: 369 kcal
Protein: 22.25g
Fat: 21.5g
Carbs: 17.75g
Fiber: 3.25g
Sugar: 12.5g
Hey, Johnny! I calculate the nutrition info myself and put the ingredients into Cronometer (a nutrition tracking app). I do this to ensure it is accurate! My recipe is broken down into 7 servings which is why it is different from yours. It will also depend on the yogurt and chicken you use.
This recipe is a keeper! The substitution of Greek yogurt for mayo is brilliant! It really preserves the consistency. I do add a little honey as I like a touch of extra sweetness. I highly recommend this recipe!
So glad you enjoyed it, Kim! Love the idea of honey too. Thanks for trying it!
LOVE this recipe! I don’t even add the dill and lemon zest, and it’s still so amazing. I also just buy some already toasted almonds and chop them to make it even easier. I make this for all my lunches now. It’s so great to have something quick to eat during the day. It’s SO GOOD, just trust me. Thank you!!
So glad to hear it! Thanks for trying it, Kristin!!
This is my third week meal prepping this recipe for my lunches. Perfect macro balance and I love how all ingredients are listed by weight! Super easy to throw together.
Glad you enjoy it, Jessica! It really is great for an easy lunch!