Introduction
This Light and Healthy Chicken Salad swaps heavy mayo for a creamy, protein-packed blend of Greek yogurt and a lighter mayo. You get a satisfying mix of sweet dried cranberries, crunchy walnuts, and fresh lemon that’s perfect for a quick lunch, whether you enjoy it in a wrap, on a salad, or with crackers.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 3 cups shredded rotisserie chicken breast (skin removed)
- ½ cup walnuts (chopped (optional))
- ½ cup nonfat plain Greek Yogurt
- ¼ cup mayonnaise (like avocado oil mayo or olive oil mayo)
- 1 tablespoon Dijon mustard
- ⅓ cup dried cranberries (chopped)
- ⅓ cup diced red onion
- 1 rib celery (diced)
- 1 whole lemon (zested and juiced)
- salt and freshly ground black pepper (to taste)
- sandwich bread or low-carb wraps and broccoli slaw
- endive lettuce, mixed baby greens, thick tomato slices
Instructions
- In a large mixing bowl, combine the shredded rotisserie chicken, diced red onion, diced celery, dried cranberries, and chopped walnuts (if using).
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon zest, and lemon juice until smooth and creamy.
- Pour the dressing over the chicken mixture. Using a spatula or large spoon, gently fold everything together until all ingredients are evenly coated.
- Season the salad with salt and freshly ground black pepper to your taste. Stir once more to combine.
- For serving, you can scoop the chicken salad onto sandwich bread or into low-carb wraps lined with broccoli slaw. Alternatively, serve it on a bed of endive lettuce or mixed baby greens, accompanied by thick tomato slices.
Variations
- No-Mayo Version: Omit the mayonnaise entirely and use ¾ cup of nonfat Greek yogurt for an even lighter, tangier dressing.
- Salad Boats: Use endive leaves or large, sturdy lettuce leaves as edible cups or “boats” for a fun, low-carb presentation.
- Lunch Box Style: Pack the chicken salad in a container alongside whole-grain crackers and veggie sticks for a perfect packed lunch.
- Warm Application: Lightly warm the prepared chicken salad in a skillet and serve it over a bed of the mixed baby greens for a comforting, warm salad option.
Tips for Success
- For the best texture, shred the chicken breast by hand, pulling it into bite-sized strands rather than chopping it.
- If you find raw red onion too sharp, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding to the salad.
- Always zest your lemon before juicing it—it’s much easier to zest a whole, firm fruit.
- Let the finished salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Storage & Reheating
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and is not recommended for freezing or reheating, as the yogurt-based dressing may separate.
FAQ
Can I use canned chicken?
Yes, you can substitute with about 2 (12.5 oz) cans of chicken breast, well-drained. However, the flavor and texture of rotisserie chicken is superior.
How can I make this dairy-free?
To make it dairy-free, replace the Greek yogurt with a plain, unsweetened dairy-free yogurt alternative.
Is the Dijon mustard necessary?
It adds a crucial tangy depth and helps emulsify the dressing. For a milder flavor, you can reduce it to 2 teaspoons, but we don’t recommend omitting it entirely.
Can I make this salad ahead of time?
Absolutely. In fact, making it a few hours ahead allows the flavors to develop. Just add the walnuts right before serving if you want them to stay extra crunchy.
What if I don’t have a rotisserie chicken?
You can poach or bake 1.5 pounds of boneless, skinless chicken breasts until cooked through (165°F internal temperature), then let it cool and shred it.
Can I use a different type of nut?
Yes, the walnuts are optional. You can use pecans, almonds, or sunflower seeds for a different crunch, or simply omit nuts altogether.
