Simple Chicken Salad Recipe

This simple chicken salad takes just 10 minutes and is the perfect way to use leftover chicken! It's high in protein, low carb, and delicious!

Course Lunch

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 380kcal

Equipment

Ingredients

Salad Ingredients

1 cup chopped cooked chicken
1 stalk celery, diced small
1 scallion, thinly sliced

Dressing Ingredients

1/4 cup plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon tarragon
2 teaspoons lemon juice
2 teaspoons apple cider vinegar
1/4 teaspoon sea salt

Instructions

Add the dressing ingredients to a bowl.
Mix well until well combined. Set aside.
In another bowl, add the chicken, celery, and scallions.
Add most of the dressing to the chicken and veggies.
Mix the salad and add additional dressing as needed. * see notes
Taste and adjust the salt and pepper.

Notes

Do not go all in with the sauce. The moisture level of cooked chicken varies greatly. Your chicken may need more or less sauce than mine. Once you add too much sauce, your only option is to cook or defrost more chicken. It’s much easier to add sauce a little at a time than to fix your chicken salad once it’s over-sauced.

Nutrition