Healthy Chicken Salad Recipe With Greek Yogurt (No Mayo)
Creamy chicken salad made with Greek yogurt instead of mayo. High in protein, low in calories and perfect for sandwiches, wraps or meal prep.
Published
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
This chicken salad swaps most of the mayo for Greek yogurt, which cuts the calories and adds even more protein. It takes 10 minutes if you have cooked chicken, and it’s one of the best ways to use up leftover roast chicken.
Ingredients
- 450 g (3 cups) cooked chicken, shredded or diced
- 170 g (⅔ cup) Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp Dijon mustard
- 2 celery stalks, finely diced
- ½ red onion, finely diced
- 1 apple or a handful of grapes, diced
- 30 g chopped walnuts or almonds
- Juice of ½ lemon, salt and pepper, dill or parsley
Instructions
- Mix the yogurt, mayo, mustard, lemon juice, salt and pepper in a large bowl.
- Add the chicken, celery, onion, apple and nuts.
- Stir until everything is coated. Add herbs and adjust the seasoning.
- Serve in sandwiches, wraps, lettuce cups or on its own.
Nutrition per serving
- kcal
- 260
- Protein
- 33 g
- Carbs
- 9 g
- Fat
- 10 g
Tips
- Great use for leftover roast or rotisserie chicken.
- Keeps for 3 days in a closed container in the fridge.
