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
Scale
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.
