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A classic chicken salad recipe that you can make fast! Use Greek yogurt and low-fat mayonnaise to cut calories, without sacrificing flavor!
This recipe for chicken salad is one I make over and over, switching up ingredients to make use of whatever I have on hand (I use similar flavorings to the ones in this tuna salad recipe -jalapeno, tomato, red onion and celery), or keep it classic and family-friendly like this one.
Switching out most of the mayo usually found in this type of salad for Greek yogurt is a great way to keep the calories down, and still have that creamy taste. You’ll save on saturated fat and not sacrifice taste!
While you can buy premade chicken salad at the local grocery store – why do that when you now know how to make it at home?
This recipe is super basic and easy to throw together. I like to make it and keep it hanging out in the fridge ready to throw in a lunch bag with some bread or some crackers for a yummy lunch.
I’ve been in survival mode, and flying by the seat of my pants at dinner time, just hoping to make it to bedtime. I have started making lunches at night again, while I throw dinner together, and this is a great one for using up leftover chicken! This recipe takes less than 15 minutes!
This recipe calls for cooked chicken, so you’ll find handy instructions for that below, in case you don’t have shredded chicken, or leftover rotisserie chicken hanging around!
If you love this, you’ll love my Crunchy Curried Chicken Salad or my Southwestern Pasta Salad!
Kylee’s Notes & FAQs
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days.
- What to serve with chicken salad? Serve with crackers, on a bed of lettuce, in a chicken salad sandwich with some lettuce leaves.
- Mix it up – add some garlic powder, green onion, or a 1/4 cup of pickle relish, or some fresh dill.
- ADD IN: Pecans/walnuts are a great addition and add a lovely crunch.
- ADD IN: Dried cranberries are a sweet way to add a little chew!
How to cook chicken for a salad:
It’s super easy. I typically use leftover chicken, but whenever I have a hankering to make this, here’s what I do:
Poaching
Add chicken breasts, a little salt and pepper and enough water or chicken broth to cover the chicken to a saucepan. Heat to a simmer, and cook until chicken reaches 165F. Cool completely, before dicing.
Instant Pot
Season chicken breasts, and add to instant pot (use the trivet).Add 1 cup of water or chicken broth to the pot. Cover, seal and set to high pressure for 10 minutes. Do a quick release. Cool completely before dicing.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Greek yogurt. You can sub sour cream if you’d prefer. I use plain unflavored yogurt. I love the tang it adds.
- Mayonnaise. Use your favorite brand!
- Apple cider vinegar. Use lemon juice if you don’t have apple cider vinegar. I’m a huge believer in using whatever you have! White wine vinegar also works well for this.
- Dijon mustard. This will give a lovely savory flavor to the dressing. If you are out of Dijon, stone ground and whole-grain mustards are also good. Deli mustard is also a favorite!
- Salt/pepper. To taste, as always
- Celery. Dice the celery small.
- Red onion. Dice this the same size as the celery.
- Chicken See notes for how to cook chicken for a salad. I typically just cook chicken breasts in the instant pot, but chicken thighs can also be used. I let them cool completely before chopping for the salad.
How to make this easy chicken salad recipe:
Full, printable recipe below – just scroll down to the recipe card!
- In a large bowl, whisk together the yogurt, mayo, vinegar, mustard, salt, and pepper.
- Whisk it (whisk it real good!) until well blended.
- Add the celery, red onion and chicken.
- Mix until well combined.
- Refrigerate for at least an hour before serving.
- Devour.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Classic Easy Chicken Salad Recipe
Ingredients
- 1/4 cup plain free greek yogurt
- 1/4 cup low fat mayonnaise
- 1 Tbs apple cider vinegar
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp cracked pepper
- 2 celery stalks (finely diced)
- 2 Tbs red onion (finely diced)
- 1 1/2 cups cooked chicken breast (diced)
Instructions
- Whisk together the yogurt, mayo, vinegar, mustard, salt and pepper until well blended.
- Add the celery, red onion and chicken.
- Mix until well combined.
- Refrigerate for at least an hour before serving.
- Serve with crackers, or on bread.
- Devour.
Video
Notes
How to cook chicken for a salad:
Instant Pot
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Danielle says
Meal planning totally makes life easier. I’ve had nights where I don’t even eat dinner because I don’t have a plan and I have too many things to do (no kids to feed). It’s so much better when planned. My boyfriend is in love with chicken salad, so he would possibly do anything for me if I made this. I need to come up with a list first… 🙂
Eva @ Eva Bakes says
Love the idea of subbing mayo for Greek yogurt! 🙂
That Girl says
I hope things slow down for you soon!