Healthy Chicken Salad Recipe (Greek Yogurt + 30g Protein)
Light, creamy, and packed with flavor — shredded chicken, sweet red grapes, crunchy pecans, and fresh dill in a Greek yogurt dressing with just a touch of mayo. Gluten-free, 30g of protein per serving, and ready in 15 minutes.
Servings: 4 servings
Calories: 373kcal
Ingredients
- 2 large chicken breasts shredded
- 2 cups red grapes halved
- 3 celery sticks chopped
- ⅔ cup red onion diced
- ⅔ cup pecans chopped
- ⅓ cup light mayonnaise
- ⅔ cup plain greek yogurt
- 2 tbsp dill
- 2 tbsp lemon juice
- salt + black pepper
Instructions
- Start by prepping all your ingredients. Shred your cooked chicken, halve the grapes, dice the celery, finely chop the red onion, and chop the pecans.
- In a large bowl, mix together the light mayo, plain Greek yogurt, fresh dill and lemon juice. This dressing is creamy and tangy, but lighter than using all mayo. Season with salt and pepper.
- Add the shredded chicken, grapes, celery, red onion, and pecans to the bowl with the dressing. Gently stir everything together until the chicken and veggies are well coated in the dressing.
- Give the salad a taste and add more salt and pepper if needed. You want to make sure all the flavors are balanced and delicious.
- For the best flavor, let the chicken salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve it on a bed of lettuce, in between slices of bread for chicken salad sandwiches, lettuce wraps, or with some whole-grain crackers.
Nutrition
Serving: 1g | Calories: 373kcal | Carbohydrates: 22g | Protein: 30g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 303mg | Potassium: 739mg | Fiber: 3g | Sugar: 15g | Vitamin A: 137IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg