Healthier Chicken Salad
This chicken salad recipe is both light and satisfying. It's a healthier version of classic chicken salads. Perfect for summer picnics, potlucks, and lunch boxes.
Servings: 6
Ingredients
- 3 whole chicken breasts, boneless and skinless
- 4 stalks celery, finely chopped
- 1 medium red bell pepper, seeded and chopped
- ¼ cup red onion, finely chopped
- ¼ cup flat-leaf parsley, freshly chopped
- 2 teaspoons dill, fresh or dried
- 2 tablespoons lemon juice, freshly squeezed
- zest of 2 lemons
- ⅓ cup whole mayonnaise, plus more for spreading
- ⅓ cup Whole Greek yogurt, plain
- ½ teaspoon table salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Cook chicken in well-salted boiling water just until cooked through and center is no longer pink, 8-10 minutes depending on thickness. Let cool and dice cooked chicken.
- In a bowl, stir together the celery, red bell pepper, red onion, parsley, dill, lemon juice, lemon zest, mayo, yogurt, salt, and pepper.
- Add in the diced/cooked chicken and stir gently until well combined.
Notes
- Prep Ahead: You can cook/dice the chicken and pre-chop the vegetables up to 2 days ahead. Whisk the dressing ingredients together up to 2–3 days in advance. Store the prepped components separately in airtight containers in the refrigerator until ready to serve.
- Storage: Store leftover chicken salad in an airtight container in the refrigerator for up to 3 to 5 days. Give it a gentle stir before serving. We do not recommend freezing this salad, as the yogurt and mayonnaise dressing will separate and become watery upon thawing.
- For delicious variations and substitutions, see original article for this recipe.
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