Quick & Easy Chicken Salad

This creamy chicken salad comes together in just 10 minutes and is perfect for sandwiches, wraps, crackers, or lettuce cups.

Ingredients (4 servings)

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• ⅓ cup plain Greek yogurt
• 2 tablespoons light mayonnaise
• 1 celery stalk, finely diced
• 2 tablespoons red onion, finely diced
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• Salt and black pepper, to taste

Optional Add-Ins

• ¼ cup halved red grapes
• 2 tablespoons chopped pecans or walnuts
• 2 tablespoons dried cranberries
• 1 tablespoon chopped fresh parsley
• Sliced green onions

Instructions

1. In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper.
2. Add the cooked chicken, celery, and red onion.
3. Stir until everything is evenly coated.
4. Taste and adjust the seasoning if needed.
5. Chill for 15–30 minutes for the best flavor, or serve immediately.

Serving Ideas

• On whole-grain bread or croissants
• In a tortilla wrap
• Over a green salad
• In lettuce cups for a low-carb meal
• With whole-grain crackers
• Stuffed into a tomato or avocado

Nutrition (Per Serving)

Approximate values:

• Calories: 220
• Protein: 28 g
• Carbohydrates: 3 g
• Fat: 10 g
• Fiber: 0.5 g

Storage

• Refrigerate in an airtight container for up to 3–4 days.
• Do not freeze, as the dressing may separate after thawing.

Tips

• Use leftover grilled, baked, or poached chicken for the best texture.
• For extra crunch, add chopped cucumber or diced apple just before serving.
• Swap all of the mayonnaise for additional Greek yogurt if you want an even lighter, higher-protein version.