Healthy Chicken Salad – made with tender chicken, greek yogurt, celery and apples~ The best, easiest and healthiest Chicken Salad! You will never miss the mayo!

We swapped out the mayo for healthy and protein packed Greek Yogurt! Stuff this delish and easy salad into lettuce leaves, in between bread or scoop it up with crackers!

Ingredients for Healthy Chicken Salad

Cooked Chicken – leftovers or store bought rotisserie chicken works great! Or just bake up a couple chicken breasts or thighs, chill and chop.
Greek Yogurt – we settled on 2% fat for this salad but you can easily swap full fat or even non-fat. The thicker the better. We find Chobani and Fage to be great brands.
Dijon Mustard – Dijon is a natural emulsifier and really helps stabalize the yogurt.
Celery – adds a lovely crunch.
Green Onions – add a depth of mild flavor and color.
Apples – more crunch! Grapes and blueberries are great subs.
Vinegar – for a little acid. Sub lemon juice if preferred.
Dill – dried or fresh. Tarragon is also lovely in this chicken salad.

This is such an easy dish. You just toss everything in a bowl, mix and done!

Dice all your chicken, veggies, apple and green onion.

Mix in your yogurt, dijon, vinegar. Salt and pepper are critical in this dish. Start small and taste.

Is Chicken Salad Healthy?

Although chicken salad is packed with protein, the typical salad has gobs of mayonaise which, as you know is nothing but fat and calories. But with the new greek yogurts that are so full flavored the answer is yes, and yes, you can have your chicken salad and eat it too!

How do I serve Healthy Chicken Salad?

Make a delicious sandwich on whole wheat bread.
Stuff it into lettuce leafs for a crunch wrap.
Use as a dip with crackers and veggies.
Add a scoop to your favorite green salad.

Make a double batch and store in the refrigerator for up to 5 days. Makes great meal prep too!

Tips, Tricks and Storing Healthy Chicken Salad

Clean out the fridge! Blueberries, grapes, nuts and seeds work well in this salad.
1 tablespoon curry powder adds a kick as does a bit of smashed up avocado.
Cut the fat in half and use half greek yogurt and half mayo.
Store covered and in the refrigerator for up to 5 days. If the yogurt releases some water, pour it out and add a bit more yogurt and dijon.

A few more salad recipes we think you’ll love!

LET’S EAT!

Kathi and Rachel