Lightened Up Chicken Salad
A refreshing twist on the classic chicken salad with juicy shredded chicken, crunchy celery, and sweet diced apples, all dressed in creamy Greek yogurt.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can poach the chicken if not already cooked.
- 1/2 cup Greek yogurt This replaces traditional mayonnaise for a lighter option.
- 1/4 cup Dijon mustard
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 1/4 cup apple, diced
- Salt and pepper to taste
- Lettuce leaves for serving Use as a base for the salad.
Instructions
Preparation
- If you don’t already have cooked chicken, poach it in a pot of simmering water until fully done, about 15-20 minutes, and shred it once it’s cooled.
- In a large bowl, combine the Greek yogurt and Dijon mustard. Stir until well mixed.
- Dice the celery, red onion, and apple. Chop them into small, even pieces for the best texture in your salad.
- Add the shredded chicken, celery, red onion, and apple to the bowl with the dressing. Mix everything together until all ingredients are fully coated.
- Add salt and pepper to taste, adjusting according to your preference.
- Lay out fresh lettuce leaves on a plate and use them as a serving base. Scoop the chicken salad on top and dig in!
Notes
For substitutions, consider replacing Greek yogurt with low-fat cottage cheese or a dairy-free yogurt. Store in an airtight container in the fridge for up to 3 days. For meal prepping, avoid adding diced apples until ready to serve.