Healthy Chicken Salad

Healthy chicken salad made with lean shredded chicken, crunchy veg and a light mayo and Greek yogurt dressing — it’s a high-protein staple I keep in my fridge all week.

---

• Save

---

This is one of those meal-prep staples I make when I want to know there’s something high in protein sitting in the fridge, ready to go. The dressing is Greek yogurt and a smaller amount of light mayo than you’d normally use, so it stays creamy without tipping into heavy, and the apple (or grapes, if that’s what’s in the fruit bowl) adds a bit of sweetness against the tangy pickles and Dijon.

This chicken salad is a genuinely great source of protein with fewer calories than the classic, and it happens to be one of the more versatile things I make. It goes over greens, into a sandwich or wrap, onto crackers, or honestly straight out of the container with a fork. It’s also properly meal-prep friendly, since the flavor actually improves after a few hours in the fridge.

👩‍🍳 You might also like these recipes:
→ Chicken Salad Wraps
→ Easy Chicken Pasta Salad
→ Stovetop Shredded Chicken
→ Shredded Chicken In A Slow Cooker
→ Asian Chicken Salad With Ginger Garlic Dressing
→ Easy High-Protein Chicken Pasta Salad
→ More Shredded Chicken Recipes

• Save

What You’ll Need

For the shredded chicken (if starting from raw)

• Boneless skinless chicken breast – poached gently on the stovetop until juicy, then shredded. You can skip this whole step and use 4 cups of leftover roast or rotisserie chicken instead if you’re short on time.
• Onion and garlic – smashed and added to the poaching liquid to flavor the chicken, not eaten. Optional, you can just use the seasonings below.
• Low-sodium chicken broth – using low-sodium here means you control the final saltiness, since a little of the broth goes back into the shredded chicken.
• A simple spice blend of salt, pepper, garlic powder, onion powder and paprika – seasons the chicken without overpowering the salad flavors to come.
• Lemon juice – stirred through the warm shredded chicken to brighten it up before it even meets the dressing.

How To Make A Healthy Chicken Salad

Find the full recipe and nutritional information below. Here’s the rundown of how it comes together.

• Save

• Make the shredded chicken: Season the chicken breast with salt, pepper, garlic powder, onion powder and paprika. Sauté the onion and garlic in a little olive oil, then add the chicken and broth, bring to a gentle simmer, cover, and cook until the chicken reaches 165°F (74°C) — about 35 minutes for this amount.
• Shred and rest: Transfer the chicken to a bowl, let it cool for a few minutes, then shred with two forks or a hand mixer. Toss with a splash of the reserved cooking liquid and the lemon juice, then let it cool completely — warm chicken can thin out the dressing later.
• Combine the salad base: In a large bowl, combine the shredded chicken, celery, pickles, apple (or grapes), green onions and parsley.
• Whisk the dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, garlic powder, onion powder, salt, pepper and lemon juice until smooth.
• Toss and chill: Pour the dressing over the chicken mixture and stir until evenly coated. Taste and adjust seasoning, then refrigerate for at least 30 minutes before serving.

Watch The Video

Recipe Tip

• Finely dice the celery and pickles so every bite gets a little crunch without overwhelming the chicken.
• Pat the diced pickles dry with a paper towel before adding them, so they don’t thin out the dressing.
• Shred the chicken while it’s still slightly warm for the best texture, then let it cool completely before mixing with the dressing.
• A squeeze of fresh lemon juice just before serving brightens all the flavors.
• Short on time? Use 4 cups of leftover roast or rotisserie chicken instead of poaching your own — it’ll save you close to an hour.
• Storage: Keeps in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving, since the dressing naturally thickens after chilling.
• Make-ahead: This one’s actually better a few hours after it’s made, once the flavors have had time to meld — great for prepping the day before.

• Save

Serving Suggestions

This chicken salad earns its versatility. Serve it over chopped romaine or butter lettuce for a lighter lunch, layer it into mason jars for grab-and-go meal prep, spoon it onto whole-grain crackers, or use it as a filling for wraps and sandwiches. For a lower-carb option, stuff it into lettuce cups instead of bread.

More Healthy Meal Ideas