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5 from 1 vote

Chicken Salad

This Chicken Salad recipe is the best easy healthy chicken salad made with fresh poached chicken and a creamy low-fat Greek yogurt dressing!
Course Main Course, Main Dish, Side Dish
Cuisine North American, Summer
Keyword Chicken Salad
Prep Time 15 minutes
Poaching 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 152kcal
Author Chrissie

Equipment

Ingredients

For poaching the chicken:

  • 4 chicken breasts or use the meat from a rotisserie chicken (skin removed)
  • 1 lemon
  • a small handful of fresh thyme or 1 teaspoon dry thyme
  • 3 cloves of garlic
  • 1 tablespoon honey
  • salt and pepper

For the chicken salad:

  • 3 stalks celery about 1.5 cups chopped
  • 1 large red onion about 1 cup chopped
  • ⅓ cup slivered almonds

For the salad dressing:

  • ½ cup low-fat Greek yogurt
  • ½ cup low-fat mayonnaise we like Hellmans Light Mayonnaise
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 tablespoon fresh dill or one teaspoon dry
  • juice of half a lemon
US Customary - Metric

Instructions

  • Poach the chicken breasts or, alternatively, remove all the meat from a rotisserie chicken. Keep the carcass and skin to make chicken stock later.
  • To poach the chicken, start by placing a large pot of water on the stove and add salt, pepper, honey, garlic cloves and thyme. Squeeze the juice of one lemon and throw the lemon in as well. Place the chicken breasts into the water and simmer for 15-20 minutes or until an instant read thermometer inserted in the thickest part of the chicken breast registers 74 degrees Celsius (165 degrees Fahrenheit). Let the chicken breasts rest uncovered on a plate. As the steam releases, they will cool.
  • Mix the dressing ingredients together in a bowl and whisk together well until smooth and combined. Refrigerate the dressing until ready to use.
  • Chop the celery and the red onion.
  • Chop the cooled chicken breasts or rotisserie chicken meat into small cubes and place in a large bowl. Add the celery, red onion and slivered almonds into the bowl as well. Pour the dressing over and stir very well to coat.
  • Add some fresh chopped dill (or chopped parsley, if you prefer) and some extra slivered almonds to the top and serve. Or, refrigerate until ready to serve.

Video

Notes

Storage instructions

This Chicken Salad keeps for 3-5 days in the fridge in airtight containers. Feel free to assemble the salad a day ahead of serving. 

Nutrition

Serving: 0.5cups | Calories: 152kcal | Carbohydrates: 8g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 195mg | Potassium: 310mg | Fiber: 1g | Sugar: 5g | Vitamin A: 42IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg