This Healthy Chicken Salad is creamy, flavorful and packed with protein! A mix of Greek yogurt and mayo keeps it light yet rich, with the perfect balance of tangy and classic flavors. Great for meal prep, sandwiches, wraps or a quick high-protein snack with crackers!

Serving healthy chicken salad with a wooden spoon out of a white bowl.

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I love this healthy chicken salad because it’s the perfect balance of creamy, tangy, and satisfying without feeling too heavy. Using both Greek yogurt and mayo gives it a rich texture while keeping it lighter and packed with protein. It’s quick to make, great for meal prep, and so versatile—I enjoy it on sandwiches, in wraps, or even straight from the bowl with pita chips!

Reasons you’ll love this recipe

  • Lighter & healthier: This easy chicken salad recipe swaps out half of the mayo for Greek yogurt, giving it a creamy texture with less fat and more protein.
  • Quick & easy: With just a few simple ingredients and minimal prep, you can whip up the perfect lunch super quick!
  • Versatile: Enjoy it in a sandwich, wrap, lettuce cup or straight from the bowl! You can also mix in your favorite add-ins like nuts, dried fruit, chopped apple or grapes and extra veggies.
  • Perfect for meal prep: This salad stays fresh for several days in the fridge, making it a great make-ahead option for lunches or easy meals all week long.

I LOVE this recipe. My husband and children did also. I added garlic powder, salt n pepper. I used raw almonds because that’s what I had on hand.

— Mickelaynne

What you’ll need

Every ingredient in this healthy chicken salad recipe plays a role in creating the perfect balance of flavor, texture and nutrition. From the creamy base to the crunchy mix-ins, each component adds something special to make this dish both satisfying and delicious. Here’s what you’ll need:

Bowls with shredded chicken, dried cranberries, diced onion, celery, Greek yogurt and mayo.
  • Chicken: The base of the salad, providing lean protein. You can use rotisserie chicken, poached, grilled or even leftover shredded chicken for convenience.
  • Crunchy celery: Adds a fresh, crisp texture and a subtle hint of flavor that balances the creaminess.
  • Onion: Brings a bit of sharpness and depth to the salad. Red onions add a slight sweetness, while white onions offer a milder taste.
  • Dried cranberries: A touch of sweetness to contrast with the savory ingredients. Try raisins, chopped dates or dried cherries for variety.
  • Chopped almonds or pecans: Adds a delightful crunch and nutty flavor. Toasting them first enhances their taste.
  • Plain Greek yogurt: A creamy, protein-packed alternative to mayo that keeps the salad lighter while maintaining richness.
  • Mayonnaise: Provides classic creaminess and flavor. You can use all Greek yogurt or a mix of both for a balance of taste and texture.
  • Salt & black pepper: Enhances all the flavors, making the ingredients pop. Adjust to taste.

Variations and substitutions

Here are some simple swaps to tailor the chicken salad to your taste and dietary preferences!

  • Nut-free version: Skip the nuts or swap them for sunflower or pumpkin seeds for crunch.
  • Different fruits: Try chopped dried apricots, golden raisins, or fresh grapes instead of cranberries.
  • Add more crunch: Mix in shredded carrots, green onions, diced apples or chopped cucumbers for extra texture.
  • Extra flavorings: You can add in a bit of Dijon mustard, lemon juice, lemon zest or fresh herbs like fresh dill, basil or fresh parsley.
  • Lighten it up even more: Use all Greek yogurt instead of mayo for an ultra-light version.
  • Wrap or bowl options: Serve in lettuce cups, whole-grain wraps, or over a bed of greens for different serving styles.

How to make this recipe

Use rotisserie chicken or leftover baked chicken to make this healthy chicken salad, and you’ll have yourself a 5 minute lunch! Here’s how:

Shredded chicken, dried cranberries, diced onion and diced celery in a bowl.

Step 1. Shred or chop chicken and combine with the other chicken salad ingredients (celery, onion, dried cranberries, and chopped nuts) in a medium-sized to large bowl.

Whisking Greek yogurt and mayo in a small bowl.

Step 2. Stir Greek yogurt, mayo, salt and pepper in a small bowl.

Stirring chicken salad in a bowl.

Step 3. Stir the Greek yogurt mixture into the shredded chicken mixture until well coated.

Healthy chicken salad in a white bowl near a wooden spoon.

Step 4. Pile your chicken salad on slices of bread or serve with crackers. Or wrap the salad in lettuce wraps or a tortilla.

Shredding chicken

Shredded chicken is the base of this salad recipe, but I hate the inconvenience of trying to shred baked or grilled chicken with forks. There’s a quicker way! Once you have your chicken cooked, use the paddle attachment on any electric mixer to shred the chicken. Set your mixer to high speed and let it do all the hard work for you in less than a minute!

Helpful recipe tips

  • Use rotisserie chicken: Shredded rotisserie chicken saves time and adds extra flavor.
  • Chop ingredients evenly: Finely dice celery, onions, and nuts for a balanced texture in every bite.
  • Let it chill: Allow the salad to sit in the fridge for at least 30 minutes before serving to let the flavors meld.
  • Adjust the creaminess: Add more Greek yogurt or mayo depending on how creamy you like your salad.
  • Taste and season: Start with less salt and pepper, then adjust to taste after mixing everything together.

Frequently asked questions

Can I use canned chicken instead of fresh?

Absolutely! Canned chicken works well in a pinch, just be sure to drain it first.

What’s the best way to cook chicken for this recipe?

If you’ll be cooking chicken specifically for this recipe, salt & pepper about 1 pound chicken breasts and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked.

Can I make this without mayo?

Yes! You can use all Greek yogurt for a lighter version, or swap in mashed avocado for a creamy alternative.

What’s the best way to serve healthy chicken salad?

I absolutely love chicken salad served on croissants, but to keep lunch light, I usually opt for a thin-sliced whole grain bread. You can also serve it as a dip with chips, crackers, veggies, and thinly sliced apples. To keep this meal low carb, enjoy it on lettuce leaves, over a bed of greens or stuffed into an avocado.

Storing leftovers & make ahead instructions

  • Refrigeration: Store leftover chicken salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as some liquid may separate over time.
  • Make-ahead: This recipe is great for meal prep! You can make it a day in advance, and the flavors will continue to develop as it sits in the fridge.
  • Avoid freezing: Chicken salad doesn’t freeze well due to the dairy-based dressing, which can separate and become watery when thawed.
  • Serving Tip: If making ahead, add crunchy ingredients like nuts or celery just before serving to keep them fresh and crisp.
Chicken salad served on a croissant with lettuce.

More favorite salad recipes to try

If you try this recipe, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Serving healthy chicken salad with a wooden spoon out of a white bowl.
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Healthy Chicken Salad

Yield: 5 servings
Prep Time: 15 minutes
Total Time: 15 minutes
This Healthy Chicken Salad is creamy, flavorful and packed with protein! A mix of Greek yogurt and mayo keeps it light yet rich, with the perfect balance of tangy and classic flavors. Great for meal prep, sandwiches, wraps or a quick high-protein snack with crackers!
Author: Kim

Ingredients

  • 3 cups (about 1 pound) shredded or cubed chicken*
  • 1/2 cup (about 1.5 stalk) celery, finely
  • 1/3 cup red or white onion, finely diced
  • 1/3 cup dried cranberries, craisins, or other dried fruit
  • 1/3 cup chopped almonds or pecans
  • 1/2 cup plain Greek yogurt**
  • 1/2 cup mayonnaise (or use additional Greek yogurt)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper , or to taste

Instructions 

  • To cook chicken for this recipe, salt & pepper chicken and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie, canned or precooked chicken too.
  • Shred or chop chicken and combine with celery, onion, dried cranberries, and chopped nuts in a medium-sized bowl. Stir in Greek yogurt, mayo, salt and pepper.
  • Serve chicken salad with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.

Notes

*I love using rotisserie chicken if I don’t have leftover chicken on-hand. It really adds a lot of flavor to the salad.
**Use nonfat or full fat Greek yogurt, whatever you like best.
Store the salad in a tightly sealed container in the refrigerator for 3-4 days.
This recipe was originally published January 2015. It has been updated with new images, video and helpful tips.
 
Author: Kim
Course: Lunch, Main
Cuisine: American
Serving: 1serving, Calories: 164kcal, Carbohydrates: 8.8g, Protein: 14.4g, Fat: 8.1g, Saturated Fat: 1.8g, Cholesterol: 39.9mg, Sodium: 46.5mg, Fiber: 1.6g, Sugar: 0.5g

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