Healthy Chicken Salad
This wholesome chicken salad offers a nutritious take on the classic favorite, perfect for warm days, light lunches, or speedy dinners. Crafted with a creamy blend of Greek yogurt and a modest touch of mayonnaise, it maintains robust flavor while remaining low in fat, calories, and sodium.
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Ingredients
- ¾ cup of crisp celery finely diced (approximately 3 large stalks)
- ¼ cup finely minced red onion
- ¼ cup chopped fresh parsley or dill optional for added freshness
- 1 pound of pre-cooked chicken breast cut into small cubes (yields about 3 cups)
- ½ cup thick plain yogurt with at least 2% milk fat
- 1 cup chopped nuts pecans, almonds, or cashews
- 2 teaspoons of Dijon mustard
- ¼ cup avocado oil mayonnaise or any preferred mayo
- 1 teaspoon vinegar of choice avoid balsamic
- ½ teaspoon sea salt
- Ground black pepper to your preference
Instructions
- Place your nuts of choice in a small dry skillet and toast them over medium-low heat, stirring regularly, until aromatic and lightly browned. Set aside to cool, then coarsely chop.
- In a mixing bowl, combine the cooled toasted nuts, cubed chicken, chopped celery, red onion, fresh herbs (if using), yogurt, mayonnaise, mustard, vinegar, salt, and pepper. Stir gently to ensure all ingredients are evenly coated.
- Transfer the salad to the refrigerator and allow it to chill for a minimum of 2 hours to enhance the flavors.
- Serve cold over a bed of leafy greens, mixed into quinoa or brown rice, or layered between slices of whole grain bread for a wholesome sandwich.
Notes
Storage: Keep refrigerated in a sealed container for up to 5 days. Freezing is not advised due to the texture of the fresh vegetables and herbs.
Cooking Chicken: Baked chicken breasts or pressure-cooked chicken (whole or breast) using an Instant Pot are ideal options.
Onion Alternatives: White or green onions can substitute red onions if desired.
Sweet Touch: Add halved grapes or chopped apples for a subtle sweetness, if preferred.
Mayonnaise Options: Any type of mayo, such as olive oil-based or vegenaise, may be used.
Yogurt Tip: Avoid fat-free yogurt; it may result in a chalky texture and flat flavor. Stick to varieties with at least 2% fat.