Healthy Chicken Salad

This healthy chicken salad is packed with crunchy veggies and tender chicken and mixed through a lightened up mayo and Greek yogurt dressing.

Course Main Course

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

1 pound cooked chicken breast chopped * See notes
2 stalks celery finely chopped
1/4 medium red onion finely chopped
1 tablespoon parsley finely chopped
1/3 cup Greek yogurt
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Add the diced chicken, celery, onion, parsley, Greek yogurt, mayonnaise, and Dijon mustard to a large mixing bowl.
Add salt and pepper and mix until combined. Taste to make sure it is salty enough. Enjoy immediately or refrigerate for 30 minutes for the flavors to meld together.
Serve over bread, in a salad, in lettuce cups, or on their own.

Notes

* You can use any cooked chicken breast. If you need something quick and easy, you can make my air fryer chicken breast or Instant Pot chicken breast. Rotisserie chicken also works (use skinless breast meat) or canned chicken. Opt for 3 cups.

Chill the salad. While it does taste delicious freshly made, it tastes even better after its been chilled for at least 30 minutes.
Stir right before serving. I’ve noticed there can be some separation after the chicken salad has time to chill, so give it a good stir right before serving.
Dice everything to size. Personally, I like my chicken salad uniform so it can build the perfect sandwich.
Leftovers. Store the chicken salad in an airtight container in the refrigerator for 4-5 days. If you’re using leftover chicken, take into account how long the chicken has been refrigerated.

Nutrition