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.
Servings 2
Calories 256kcal
Ingredients
Dressing
- 1/4 cup plain free Greek yogurt
- 1/4 cup low fat mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
Salad
- 2 celery stalks finely diced
- 2 tablespoons red onion finely diced
- 1 1/2 cup cooked chicken breast diced
Instructions
Whisk together the dressing
- Whisk together 1/4 cup plain free Greek yogurt, 1/4 cup low fat mayonnaise, 1 tablespoon apple cider vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt and 1/2 teaspoon cracked pepper until well blended.
Add the veggies and chicken
- Add the diced 2 celery stalks, 2 tablespoons red onion and 1 1/2 cup cooked chicken breast.
- 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:
Instant Pot
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: 256kcal | Carbohydrates: 5g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 957mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1.1mg
