This Healthy Chicken Salad makes the perfect lunch or light dinner. Try the Greek yogurt dressing or the creamy avocado dressing option. Enjoy this salad with grapes in the summer months or chopped dried cranberries through the winter.
1/2cupplain Greek yogurtsee avocado dressing below for dairy free
1/2cupmayonnaise
2tbspDijon mustard
1 tbsplemon juicefreshly squeezed
1/2tspsea saltor to taste
1/4tspblack pepper
1/2cupgreen onionsthinly sliced, or chives
2tbspbasilchopped, or fresh dill, tarragon, or parsley - can be omitted
Chicken Salad Ingredients
1poundchickenbreasts or thighs, cooked and diced
1.5cupscelerydiced, 3 ribs
2cupsred grapeshalved (11 oz), or 1/2 cup chopped dried cranberries
1/2cupwalnutsroughly chopped, or almonds, pecans, or omit for nut-free
Instructions
In a small bowl, stir together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, sea salt, pepper, green onions, and basil until combined. Set the dressing aside.
Add the cooked diced chicken to a large bowl along with the celery and grapes.
Pour the dressing over the chicken mixture and stir to combine. Taste to adjust the salt and refrigerate for 1-2 hours to allow the flavors to develop.
Or serve the chicken salad right away with the chopped walnuts or nut of choice.
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Notes
Avocado Dressing: 1 ripe avocado, 2 tbsp freshly squeezed lemon juice, and 1 tsp sea salt. Process together in a small food processor until smooth and mix into the chicken salad ingredients, omitting the Greek yogurt dressing.The walnuts can be raw or untoasted, we love them both ways. When I use almonds or pecans I always toast them for more flavor. But walnuts have a nice buttery flavor untoasted that is really nice in chicken salad.