After much trial and error, I present to you the best chicken salad recipe. Besides tasting great, it’s free of gluten, and mayo, and is packed with nutrients. It’s quickly become my favorite chicken salad recipe and makes the perfect lunch for busy days!
Classic Chicken Salad Recipe (With a Healthy Twist)
This easy chicken salad recipe is fast to make (even faster if you use leftover chicken!) and is a great lunch, dinner, or snack. Pack it in a container for a fast on-the-go meal. It’s also a hit at potlucks.
The best way I’ve found to bring this on the go is to put some at the bottom of a mason jar, add some lettuce or spinach, and cap tightly. This will stay good for several days in the fridge and is a great way to meal prep for the week.
Chicken Salad Ingredients
This chicken salad uses probiotic-rich yogurt in place of mayo for a unique flavor. Greek yogurt has even more protein, but regular, plain yogurt will work too. If you prefer to keep it classic and use mayo instead, then try this homemade version with healthy fats. For an egg-free version, I also like this avocado “mayo.”
And of course, you can’t have chicken salad without cooked chicken! I’ll often premake boneless chicken breasts for the week to use in different dishes. You can also use leftover rotisserie chicken or roasted chicken for a fast prep time and added flavor. I like diced chicken in this recipe, but shredded chicken also works.
Chicken salad can be pretty simple, but adding a few flavorful ingredients really makes your tastebuds zing. I experimented with different combinations to finally find something my whole family loves! Walnuts and celery add a nice crunch, while the diced apple, red grapes, and honey add a touch of sweetness. I also add basil, garlic, and black pepper to balance out the sweeter flavors.
Add-ins and Substitutions
The nice thing about chicken salad is you can mix up the ingredients with what you have on hand. Instead of walnuts, try some chopped pecans. Don’t have grapes? Cranberries will also work. Here are a few more ideas:
- Fresh herbs like chives, cilantro, tarragon, or fresh dill
- Finely chopped red onion
- Sour cream (or mayo) mixed in with the yogurt
- Diced avocado
What to Serve With Chicken Salad
Most restaurants will offer chicken salad sandwiches (especially on a croissant), but we don’t eat a lot of sandwiches at our house. My favorite way to eat this is over a bed of lettuce as a salad. Another good low-carb option is to make lettuce wraps with romaine or butter lettuce.
It also tastes really good as a snack on top of sliced cucumber. Or just eat it by the spoonful!
Healthy Chicken Salad Recipe
Servings
Equipment
Ingredients
- 4 chicken breasts (cooked and diced)
- ½ cup walnuts (chopped)
- 3 stalks celery (chopped)
- 1 medium apple (diced)
- 1 cup red grapes (sliced in half)
- ½-1 cup Greek yogurt
- 2 TBSP honey
- 2 TBSP lemon juice
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp basil
- salad greens (or spinach, for serving)
Instructions
- Put chicken, walnuts, celery, diced apple, and grapes in a large bowl.
- Add yogurt, honey, lemon juice, and spices.
- Mix all of the salad ingredients until everything is evenly coated.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Notes
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Also, try these chicken salad recipe variations…
- Pesto Chicken Salad With Sun-Dried Tomatoes
- Spinach Artichoke Chicken Salad Recipe
- Grilled Citrus Chicken Salad
What’s your favorite way to eat chicken salad? Leave a comment and let us know!
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