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Classic Easy Chicken Salad Recipe
A classic
chicken salad recipe
that you can make fast! Tender chicken chunks in a creamy homemade dressing with crunchy onion and celery make this a fantastic lunch or snack.
Course
Dinner, Lunch
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
Calories
256
kcal
Author
Kylee Ayotte
Equipment
Mixing Bowl
Spatula
Cutting Board
Kitchen Knife
Ingredients
Dressing
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
Salad
2
celery stalks
finely diced
2
Tbs
red onion
finely diced
1 1/2
cups
cooked chicken breast
diced
Instructions
Whisk together the dressing
Whisk together the yogurt, mayo, vinegar, mustard, salt and pepper until well blended.
Add the veggies and chicken
Add the celery, red onion and chicken.
Mix until well combined.
Chill and serve
Refrigerate for at least an hour before serving.
Serve with crackers, or on bread.
Devour.
Video
Notes
Cooking Chicken for salad
It's super easy. I typically use leftover chicken, but whenever I have a hankering to make an easy chicken salad recipe, 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.
Co0l completely before dicing.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
5
g
|
Protein:
33
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Cholesterol:
93
mg
|
Sodium:
957
mg
|
Potassium:
372
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
180
IU
|
Vitamin C:
2
mg
|
Calcium:
32
mg
|
Iron:
1.1
mg