Signature Chicken Salad

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Signature Chicken Salad

Yield: 4

Author: Lauren Cohen, MS, RDN

Prep time: 15 MinTotal time: 15 Min

My family loves the chicken salad from Round Swamp Farm, but I wanted a version we could enjoy any day of the week. By swapping some of the mayonnaise for Greek yogurt, I created a creamy, satisfying chicken salad that's lighter without sacrificing the classic flavor we love. It's one of those recipes I almost always have in the refrigerator for quick lunches, easy snacks, sandwiches, wraps, or spooned over a salad. Whether I make it with cooked chicken breast or canned chicken, it's a simple, high-protein staple I come back to again and again.

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Ingredients

Chicken

• 20 ounces cooked chicken breast, chopped or shredded
• 4 celery stalks, finely diced

Dressing

• ⅓ cup light mayonnaise
• ⅓ cup plain nonfat Greek yogurt
• 2 teaspoons rice vinegar
• Juice of 1 lemon (about 2 tablespoons)
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon freshly ground black pepper
• Kosher salt, to taste

Instructions

1. In a large bowl, combine the chicken and celery.
2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, rice vinegar, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and stir until evenly coated.
4. Taste and season with kosher salt as needed.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.

Notes

Time Saver:

This recipe works well with my Anchor Chicken if you have it prepared. For an even quicker option, use 3 (12.5-ounce) cans of chicken breast, packed in water and well drained. Trader Joe's® canned chicken is my favorite for this recipe.

Serving Suggestions:

Enjoy on whole-grain bread, in a wrap, over a salad, or spooned into lettuce cups.

Meal Prep:

Prepare up to 4 days in advance for quick lunches or easy, high-protein snacks.

Storage:

Store in an airtight container in the refrigerator for up to 4 days.

Substitutions:

• Gluten-Free: Serve with gluten-free bread, crackers, or lettuce cups.

• Dairy-Free: Use all light mayonnaise or substitute a plain unsweetened dairy-free

Greek-style yogurt.

• Lower Added Fat: Replace some or all of the light mayonnaise with additional plain

nonfat Greek yogurt. The salad will have a slightly tangier flavor.

Variation:

• Stir in 1–2 tablespoons chopped fresh dill, parsley, or chives for a fresh herb flavor.

• If serving immediately, stir in 4 tablespoons finely diced red onion or shallot. For leftovers, it is best to add the onion just before serving, as it can become bitter and affect the flavor of the chicken salad during refrigeration.

Recommended Products

KitchenAid Citrus Juice Press Squeezer for Lemons and Limes

Mini Food Processor

My Favorite Mini Food Processor

Mueller Pro-Series All-in-One, 12 Blade Mandoline for Kitchen

Nutrition Facts

Calories

217

Fat

7 g

Sat. Fat

1 g

Protein

35 g

Carbs

4 g

Fiber

1 g

Cholesterol

91 mg

Net carbs

4 g

Sodium

276 mg

Sugar

3 g

Did you make this recipe?

Tag @lauren.cohen.nutrition on instagram and hashtag it #onthetable

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