Description
his Healthy Chicken Salad is a light and satisfying alternative to traditional recipes, using yogurt and avocado oil mayo for a healthier twist. Packed with flavor and crunch, it’s perfect for sandwiches, salads, or a protein-rich snack.
Ingredients
Units
Scale
- 1 pound cooked chicken, cubed (3 cups)
- 3/4 cup celery stalks, diced (3 large)
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley or dill, finely chopped (optional)
- 1 cup pecans, almonds, or cashews
- 1/2 cup plain yogurt (2%+ fat)
- 1/4 cup mayo (avocado oil mayo used)
- 2 teaspoons Dijon mustard
- 1 teaspoon any vinegar (except balsamic)
- 1/2 teaspoon salt
- Ground black pepper, to taste
Instructions
- Toast Nuts: In a small skillet, add pecans, almonds, or cashews and toast on low-medium heat until fragrant and brownish, stirring often. Transfer to a cutting board, let cool slightly, and chop coarsely.
- Combine Ingredients: In a medium bowl, add toasted nuts, chicken, celery, onion, parsley or dill (if using), yogurt, mayo, mustard, vinegar, salt, and pepper. Stir gently to mix and adjust salt to taste if necessary.
- Chill: Refrigerate for at least 2 hours as the salad tastes best cold.
- Serve: Serve with greens, quinoa, brown rice, or make a chicken salad sandwich with whole wheat bread.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Freezing is not recommended due to the fresh vegetables and herbs.
- How to Cook Chicken: Bake chicken breast, use Instant Pot frozen whole chicken, Instant Pot whole chicken, or Instant Pot chicken breast.
- Onions: White or green onion can be used in place of red onion.
- Sweet Addition: Add sliced grapes or chopped apple if desired.
- Use Any Mayo: Avocado oil mayo, olive oil mayo, or vegenaise can be used.
- Yogurt: Use plain regular or Greek yogurt with 2%+ fat content. Do not use 0% yogurt.
Nutrition
- Serving Size: 0.5 cup
- Calories: 180
- Sugar: 1g
- Sodium: 173mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Fiber: 8g
- Protein: 32g
