Healthy Chicken Salad
A light and refreshing chicken salad made with Greek yogurt, crunchy nuts, and fresh vegetables, perfect for summer meals.
Equipment
- Skillet
- Medium Bowl
- Spatula
Ingredients
- 1 lb. cooked chicken cubed (about 3 cups)
- 0.75 cup celery stalks diced (about 3 large stalks)
- 0.25 cup red onion finely chopped
- 0.25 cup parsley or dill finely chopped (optional)
- 1 cup pecans, almonds, or cashews
- 0.5 cup plain yogurt (2% fat or higher)
- 0.25 cup mayonnaise (avocado oil mayo preferred)
- 2 tsp Dijon mustard
- 1 tsp vinegar (any except balsamic)
- 0.5 tsp salt
- ground black pepper to taste
Instructions
- Toast your choice of nuts in a small skillet over low to medium heat until fragrant and lightly browned, about 3-5 minutes. Chop roughly and set aside.
- In a medium bowl, combine the chopped nuts, cubed chicken, diced celery, and finely chopped red onion. Add chopped parsley or dill if desired.
- Prepare the dressing by mixing the plain yogurt, mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and gently fold everything together until well combined.
- For best results, cover and refrigerate the salad for at least two hours before serving to allow flavors to meld.
- Give the salad a quick stir before serving. Enjoy it over greens, in sandwiches, or as a side dish.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Avoid freezing as the texture may be affected.