A classic chicken salad is such a delight for lunch. I created Healthy Chicken Salad for the days I wanted to feel really good about my lunch. This dish has tons of flavors and textures all at the same time. I use red seedless grapes, raw pecans, nonfat Greek yogurt and poached chicken breasts; and it makes the most delicious chicken salad ever! Serve in lettuce wraps, eat with low-fat crackers, or have open-faced on whole wheat bread. My recipe for Healthy Chicken Salad is even great on its own, with a spoon.
Recipes Similar to Healthy Chicken Salad:
Low Calorie Asian Chicken Salad Lettuce Wraps
Healthy BBQ Chicken Salad Recipe
Healthy Greek Yogurt Ranch Dressing Recipe
Ready to Grill Barbecue Chicken Kebabs
What are the Health Benefits of this Chicken Salad?
I love to use lean chicken breast in so many dishes for its high protein and low fat content. I use light mayonnaise and nonfat Greek yogurt for the sauce, while adding apple cider vinegar and honey too. ACV can help in lowering cholesterol and blood sugar levels and has antioxidants. Honey is a naturally occurring sweetener and is better than refined sugars. Grapes, pecans, and celery are whole ingredients that are added for crunch and freshness.
Chicken salad is an awesome lunch option, or light dinner option. Keep it healthy by eating it in a Bib lettuce cup or endive leaves. Like lettuce wrap recipes? Try my Asian Turkey Wraps!
Ingredients for Healthy Chicken Salad
- boneless, skinless chicken breasts
- low-sodium chicken broth
- bay leaves
- plain, non-fat Greek yogurt
- light mayonnaise
- apple cider vinegar
- honey
- salt
- black pepper
- red seedless grapes
- raw pecans
- celery
How to Make Healthy Chicken Salad
Place the chicken in a pot large enough to it all, and fill the pot with enough chicken broth to cover the chicken by about 1-2 inches. Add bay leaves, and if desired, fresh parsley stems and whole peppercorns to flavor the cooking liquid, then bring to a boil over high heat. When the cooking liquid comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reaches 165℉. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, vinegar, honey, salt, and black pepper in a large mixing bowl.
Add the grapes, pecans, celery, and cooled chicken to the bowl, and gently toss all of the ingredients together. Chill before serving.
Healthy Chicken Salad
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 2 dried bay leaves
- 1/2 cup plain, non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup red seedless grapes, cut in half lengthwise (20 grapes)
- 1/2 cup coarsely chopped unsalted, raw pecans (34 pecans)
- 1 cup diced celery (about 3 stalks)
Instructions
- Place the chicken in a pot large enough to it all, and fill the pot with enough chicken broth to cover the chicken by about 1-2 inches. Add bay leaves, and if desired, fresh parsley stems and whole peppercorns to flavor the cooking liquid, then bring to a boil over high heat.
- When the cooking liquid comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reaches 165℉.
- Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
- While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, vinegar, honey, salt, and black pepper in a large mixing bowl.
- Add the grapes, pecans, celery, and cooled chicken to the bowl, and gently toss all of the ingredients together.
- Chill before serving.
Notes
Nutrition
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