Chicken Salad
A healthier take on a timeless classic, this chicken salad features tender poached chicken, a creamy yet light Greek yogurt dressing, and a delightful crunch from celery and toasted almonds. Perfect for a quick lunch, elegant sandwiches, or a protein-packed meal on its own.
For 4 servings
Poach the chicken
- Place the chicken breasts in a single layer in a saucepan. Add enough cold water to cover them by about 1 inch.
- Bring the water to a gentle simmer over medium heat. Avoid a rolling boil, as this can make the chicken tough.
- Once simmering, reduce the heat to low, cover the pan, and cook for 15-18 minutes. The chicken is done when it's opaque throughout and an instant-read thermometer registers 165°F (74°C) at the thickest part.
- Carefully remove the chicken from the water and place it on a cutting board. Let it rest and cool for at least 10-15 minutes.
- Once cool enough to handle, shred the chicken using two forks or chop it into bite-sized cubes.
Prepare the creamy dressing
- In a large mixing bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, Dijon mustard, and chopped fresh dill.
- Season with salt and freshly ground black pepper. Whisk until the dressing is smooth and well combined. Taste and adjust seasoning if needed.
Combine the salad
- Add the cooled, shredded chicken to the bowl with the dressing.
- Add the finely chopped celery, minced red onion, and toasted sliced almonds.
- Gently fold all the ingredients together with a spatula until everything is evenly coated in the creamy dressing.
Chill and serve
- Cover the bowl and refrigerate for at least 30 minutes. This step is crucial for allowing the flavors to meld together.
- Serve the chicken salad chilled on sandwiches, in lettuce wraps, with crackers, or on a bed of fresh greens.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender chicken, ensure it cools completely before mixing it with the dressing.
- 2To save time, use a store-bought rotisserie chicken. Simply remove the skin and shred about 3 cups of meat.
- 3Toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. This greatly enhances their flavor and crunch.
- 4If your red onion is very strong, you can soak the minced pieces in cold water for 10 minutes, then drain well before adding to the salad.
- 5For a creamier dressing, use full-fat (5%) Greek yogurt. If the dressing is too thick, thin it with a teaspoon of water or more lemon juice.
Adapt it for your goals.
Healthy
Use non-fat Greek yogurt and omit the olive oil to reduce calories and fat. Add more fresh herbs for flavor.
dairy freeDairy free
Substitute the Greek yogurt with a dairy-free yogurt alternative, like one made from almonds or coconut, or use a high-quality mayonnaise made with avocado oil.
high proteinHigh protein
Increase the chicken to 600g and add 1/2 cup of cooked chickpeas for an extra protein and fiber boost.
quickQuick
Use a store-bought rotisserie chicken. Shred about 3 cups of meat and skip the poaching step entirely.
kid friendlyKid friendly
Swap the red onion for milder shallots or green onions, and add 1/4 cup of halved red grapes for a touch of sweetness.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a fantastic source of lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Probiotics
Greek yogurt provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Contains Healthy Fats
The almonds and olive oil contribute monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Frequently asked questions
Yes, this version of chicken salad is quite healthy. It uses Greek yogurt instead of mayonnaise, which lowers the fat content and adds protein and probiotics. It's packed with lean protein from chicken and nutrients from fresh vegetables.
