If you’re searching for a delicious way to keep lunch satisfying without weighing yourself down, this Light and Healthy Chicken Salad Recipe is an absolute game-changer. It brilliantly balances tender shredded rotisserie chicken with crunchy walnuts, sweet cranberries, and a zesty lemon dressing made creamy with Greek yogurt and a touch of mayonnaise. Every bite delivers a fresh, vibrant mix of textures and flavors that feels indulgent yet nourishing, perfect for a quick meal or crowd-pleasing gathering. Trust me, once you try this chicken salad, it will become your go-to dish for both busy weekdays and relaxed weekends.
Ingredients You’ll Need
Gathering the right ingredients for this Light and Healthy Chicken Salad Recipe is surprisingly simple, but each one plays a crucial part in building its vibrant character—flavor, texture, and color all come alive here.
- 3 cups shredded rotisserie chicken breast: Using pre-cooked chicken keeps things quick and adds savory depth.
- ½ cup walnuts (chopped, optional): Adds a wonderful nutty crunch and balances the creaminess.
- ½ cup nonfat plain Greek yogurt: Brings creamy tang without extra fat, a healthier mayo substitute.
- ¼ cup mayonnaise (avocado or olive oil mayo recommended): Adds richness and smooth texture while staying heart-friendly.
- 1 tablespoon Dijon mustard: Gives a subtle kick and complements the creamy dressing beautifully.
- â…“ cup dried cranberries (chopped): Sweet bursts that brighten the salad with jewel-like pops of color.
- â…“ cup diced red onion: Provides a sharp, fresh bite that cuts through the richness.
- 1 rib celery (diced): Brings a crisp, refreshing crunch for perfect balance.
- 1 whole lemon (zested and juiced): Brightens every bite with fresh citrus notes.
- Salt and freshly ground black pepper: Essential for seasoning and highlighting all the flavors.
- Sandwich bread or low-carb wraps and broccoli slaw: Versatile options for serving this salad in sandwiches or wraps.
- Endive lettuce, mixed baby greens, thick tomato slices: Lovely fresh options for enjoying the chicken salad on their own.
How to Make Light and Healthy Chicken Salad Recipe
Step 1: Prepare the Chicken
Start by removing the skin from the breast portion of your rotisserie chicken—it’s important for keeping this salad light and healthy. Shred the white meat by hand onto a cutting board until you have about 3 cups. Don’t toss the dark meat; save it for another meal to avoid waste and keep flavors distinct.
Step 2: Toast the Walnuts (Optional)
If you’re including walnuts, preheat your oven to 350 degrees Fahrenheit. Spread them in a small baking dish and toast for 5 to 7 minutes until fragrant and golden. Allow them to cool before chopping; this toasting step unlocks their full nutty aroma and crunch.
Step 3: Make the Dressing and Combine
In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, chopped cranberries, diced red onion, celery, and the zest and juice of one lemon. Season generously with salt and freshly ground black pepper. Once smooth and vibrant, fold in the shredded chicken and toasted walnuts, stirring gently to combine every ingredient evenly without mashing the texture.
Step 4: Enjoy Your Salad
This Light and Healthy Chicken Salad Recipe shines as a filling all on its own or tucked into your favorite greens or bread. It’s ready to serve immediately but also tastes fantastic chilled after a quick rest in the fridge.
How to Serve Light and Healthy Chicken Salad Recipe
Garnishes
Add a sprinkle of fresh herbs like parsley or chives on top to elevate the dish’s freshness and aroma. A few extra dried cranberries scattered on the plate bring bright color, making the salad look as delightful as it tastes.
Side Dishes
Pair the chicken salad with crunchy broccoli slaw or a simple mixed green salad to keep the meal light yet satisfying. For a heartier option, roasted sweet potatoes or whole grain crackers complement the creamy texture well without overpowering the flavors.
Creative Ways to Present
Try serving this salad stuffed inside crisp endive leaves for elegant finger food at your next gathering or spoon it atop thick slices of ripe tomato for a fresh summer twist. Wrapping it in your preferred low-carb wraps filled with broccoli slaw makes it portable and perfect for lunches on the go.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. The flavors tend to marry even better after resting, so it’s perfect to prepare in advance.
Freezing
This salad does not freeze well due to the yogurt and mayonnaise base, which can separate when thawed. It’s best enjoyed fresh or refrigerated as leftovers rather than frozen.
Reheating
This dish is best served cold or at room temperature, so reheating is not recommended. Instead, take it straight from the fridge or let it sit out for 10 minutes before serving for optimal texture and flavor.
FAQs
Can I use other nuts instead of walnuts?
Absolutely! Almonds, pecans, or even pistachios work wonderfully and add their own unique crunch and flavor, keeping the salad interesting and customizable.
Is there a substitute for Greek yogurt in this recipe?
If you prefer dairy-free options, you can use a plant-based yogurt like coconut or almond-based varieties, though the flavor and texture will shift slightly.
Can I make this salad without mayonnaise?
Yes, you can increase the Greek yogurt amount or add a little olive oil for richness, but the mayonnaise adds creaminess that balances the tang and texture nicely.
How long does this chicken salad last after making?
Stored well in the fridge, it will stay fresh and tasty for up to 3 days. Always check for freshness before eating leftovers.
What is the best way to shred the chicken?
Using your hands is ideal for shredding rotisserie chicken breast, as it keeps the pieces tender and avoids over-processing that can make the chicken mushy.
Final Thoughts
I cannot recommend this Light and Healthy Chicken Salad Recipe enough if you’re aiming for a meal that feels fresh, nourishing, and downright delicious. It’s simple enough for a quick lunch but special enough to impress family and friends. Give it a try—you might just find your new favorite way to enjoy chicken salad.
Print
Light and Healthy Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes (for toasting walnuts, optional)
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Light and Healthy Chicken Salad is a flavorful and nutritious dish that combines shredded rotisserie chicken with creamy Greek yogurt, crunchy walnuts, tangy dried cranberries, and fresh vegetables. Perfect for a quick lunch or light dinner, it can be served on sandwich bread, wraps, or fresh salad greens for a satisfying meal that’s both wholesome and delicious.
Ingredients
Chicken
- 3 cups shredded rotisserie chicken breast (skin removed)
Salad Mix
- ½ cup walnuts (chopped, optional)
- ½ cup nonfat plain Greek yogurt
- ¼ cup mayonnaise (like avocado oil mayo or olive oil mayo)
- 1 tablespoon Dijon mustard
- â…“ cup dried cranberries (chopped)
- â…“ cup diced red onion
- 1 rib celery (diced)
- 1 whole lemon (zested and juiced)
- Salt and freshly ground black pepper (to taste)
Serving Options
- Sandwich bread or low-carb wraps
- Broccoli slaw
- Endive lettuce
- Mixed baby greens
- Thick tomato slices
Instructions
- Shred the Chicken: Remove and discard the skin from the breast portion of the rotisserie chicken. Pull white breast meat from the chicken onto a cutting board and use your hands to shred it. Aim for approximately 3 cups of shredded chicken. Reserve any dark meat for another use.
- Toast the Walnuts (Optional): Preheat the oven to 350°F (175°C). Place walnuts in a small baking dish and bake for 5 to 7 minutes until lightly toasted. Remove from the oven and let cool. Once cool enough to handle, chop the walnuts and set aside.
- Combine Dressing and Ingredients: In a large mixing bowl, whisk together the nonfat plain Greek yogurt, mayonnaise, Dijon mustard, chopped dried cranberries, diced red onion, diced celery, lemon juice, lemon zest, salt, and freshly ground black pepper. Stir until well combined.
- Mix Salad: Add the shredded chicken and chopped walnuts into the bowl with the dressing mixture. Stir gently until all ingredients are evenly coated and combined.
- Serve: Enjoy the chicken salad on sandwich bread or low-carb wraps topped with broccoli slaw, or spoon it onto endive lettuce, mixed baby greens, or thick tomato slices for a light and healthy meal.
Notes
- Walnuts add a nice crunch but can be omitted for a nut-free version.
- Use avocado or olive oil mayonnaise for a healthier fat profile.
- Reserve dark meat for other recipes such as soups or stews.
- Adjust lemon juice and seasoning to taste for brightness and balance.
- This salad is great for meal prep and can be stored in the fridge for up to 3 days.
