Healthy Chicken Salad
A lighter take on the classic chicken salad, made with Greek yogurt, crunchy celery, toasted pecans, and fresh herbs. Ideal for sandwiches or served over greens.
Ingredients
- 3 cups cooked chicken breast, diced
- 1/2 cup plain Greek yogurt (2% or higher fat)
- 1/4 cup mayonnaise (preferably avocado oil-based)
- 1 tablespoon Dijon mustard
- 2 teaspoons white wine vinegar
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Notes
This chicken salad can be stored in an airtight container in the refrigerator for up to 5 days. It's perfect for sandwiches, wraps, or served over a bed of greens.
Instructions
- 1
In a small skillet over medium heat, toast the pecans until fragrant and slightly browned. Let them cool, then chop coarsely.
- 2
In a large bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and white wine vinegar. Mix until smooth.
- 3
Add the diced chicken, celery, red onion, toasted pecans, and chopped parsley to the bowl. Stir until all ingredients are well combined.
- 4
Season with salt and pepper to taste.
- 5
Refrigerate for at least 2 hours before serving for best flavor.