Description
Say hello to my fave healthy chicken salad--a foolproof, no-cook lunch that's super flavorful and filling. Made with Greek yogurt, lemon, and a splash of olive oil (no mayo needed!) plus crunchy veggies, grapes, and toasted walnuts, it's anything but boring. Scoop it up with crackers or pile on toasted sourdough with lettuce. With a whopping 35g protein, it's fab for meal prep since it stays moist and crunchy for days.
Ingredients
- 2/3 cup plain Greek yogurt (I recommend 2% or higher)
- 1 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice
- 1 tbsp Dijon mustard*
- 1 tbsp dried dill (or 3 tbsp fresh, can sub parsley)
- 1 tsp fine sea salt, to taste
- 1/4 tsp black pepper, more to taste
- 1/2 cup walnuts or pecans, chopped and toasted
- 2 1/2 cups cubed or shredded cooked chicken breast*
- 3 stalks celery, diced
- 1 cup red grapes, halved
- 1/3 cup chopped red onion
Instructions
- In a medium mixing bowl, add yogurt, oil, lemon juice, Dijon, dill or parsley, salt and pepper. Whisk until smooth.
- Toast nuts in oven or air fryer at 350F for about 8 minutes (less in air fryer) or until lightly browned and fragrant. You can also do this on a skillet over medium heat.
- Add shredded chicken, celery, grapes, red onion, and toasted nuts to the same bowl. Mix until combined. Season to taste with salt and pepper. Serve straight up, with crackers, or with lettuce as a sandwich! (I actually like the flavor best the next day.)
Notes
*I use rotisserie chicken here or I make homemade shredded chicken in the Instant Pot. Pour 1 cup water in pot. Add trivet and place 2 small chicken breasts on Trivet. Season liberally with kosher salt, garlic powder and black pepper. Cook for 8 minutes then let pressure release naturally for 10 minutes. Release any remaining pressure, set chicken aside to cool, then shred.