Healthy Chicken Salad

This Healthy Chicken Salad is creamy, flavorful and packed with protein! A mix of Greek yogurt and mayo keeps it light yet rich, with the perfect balance of tangy and classic flavors. Great for meal prep, sandwiches, wraps or a quick high-protein snack with crackers!

Course Lunch, Main

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 164

Author Kim

Ingredients

3 cups (about 1 pound) shredded or cubed chicken*
1/2 cup (about 1.5 stalk) celery finely
1/3 cup red or white onion finely diced
1/3 cup dried cranberries, craisins, or other dried fruit
1/3 cup chopped almonds or pecans
1/2 cup plain Greek yogurt**
1/2 cup mayonnaise (or use additional Greek yogurt)
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste

Instructions

To cook chicken for this recipe, salt & pepper chicken and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie, canned or precooked chicken too.
Shred or chop chicken and combine with celery, onion, dried cranberries, and chopped nuts in a medium-sized bowl. Stir in Greek yogurt, mayo, salt and pepper.
Serve chicken salad with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.

Video

Notes

*I love using rotisserie chicken if I don't have leftover chicken on-hand. It really adds a lot of flavor to the salad.

**Use nonfat or full fat Greek yogurt, whatever you like best.

Store the salad in a tightly sealed container in the refrigerator for 3-4 days.

This recipe was originally published January 2015. It has been updated with new images, video and helpful tips.

Nutrition