Healthy chicken salad
Healthy chicken salad is perfectly creamy with just the right seasonings and crunch. It’s delicious as a sandwich, wrap or served with crackers or greens.
Yield: 4 servings
Ingredients
- 2 (6-7 oz.) boneless, skinless chicken breasts
- 2-3 medium celery stalks, finely chopped (about ½ cup)
- ¼ cup pickle cubes, drained (I use sweet salad cubes)
- 3 tablespoons light mayonnaise (see notes)
- 3 tablespoons nonfat Greek yogurt
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Add the chicken breasts and reduce the heat slightly, to maintain a steady boil. Cook the chicken for 25-35 minutes, until cooked through.
- Use tongs to remove the cooked chicken from the water and place on a cutting board to let cool for 10 minutes.
- Chop the chicken into ½-inch cubes - or smaller for a smaller dice for the salad. Let cool completely.
- In a large bowl, combine the chicken, chopped celery, pickle cubes, mayo and Greek yogurt, salt and pepper. Stir to combine. Season to taste with extra salt and pepper.
- Serve on a salad, as a sandwich or wrap, with crackers and cheese, or in phyllo or wonton cups. Enjoy!
Save This Recipe
Notes
The chicken for this recipe needs to be cooked and cooled, so please plan accordingly. You can use the method above or substitute rotisserie chicken or leftover grilled or baked chicken for this recipe. You'll need about 2 ½ to 3 cups of cooked, chopped chicken.
You can use all mayonnaise for this recipe (either regular or a light mayo) or you can substitute part or all of the mayo for plain Greek yogurt (either nonfat or 2%). I like a half-and-half ratio
Also, start with the ⅓ cup combined mayo and Greek yogurt called for and add extra as needed, to get the salad to your desired consistency. (It depends on your tastes but also on how much chicken you have.)
The pickle cubes are traditional in my family, but you could skip them if you’d like.
Love grapes in your chicken salad? Feel free to add some here! I’d recommend about ½ cup of halved red grapes.
Chicken salad will keep, covered, in the fridge for 4-5 days.
Video
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 4g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 352mg | Fiber: 1g | Sugar: 2g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
