by Olena

Healthy Chicken Salad Recipe

by Olena

Easy Low Fat Healthy Chicken Salad Recipe that is a must for hot summer days, lunches and quick dinner. It's also low on calories and sodium but big on flavour.

Healthy Chicken Salad

Easy low fat healthy chicken salad recipe that is a must for hot summer days, lunches and quick family dinner. It’s also low on calories and sodium but big on flavour.

During our Southern California road trip I had chicken salad for lunch at Legoland. While an 8 oz serving cost US $10 and made my teeth cringe from sodium, it was extremely satisfying in 115 degrees F heat. Of course, I kept thinking we can do better, of course.

My goal with this chicken salad was to keep it super simple, so we can pull it off any time.

Is Chicken Salad Healthy?

Traditional chicken salad with mayo contains 310 calories, 25 grams of fat and 700 milligrams of sodium per 1/2 cup serving. Yikes! iFOODreal chicken salad is only 145 calories, 11 grams of fat and 186 grams of sodium. That’s a huge nutrition difference.

Also to use cooked at home chicken breasts vs. store bought rotisserie chicken reduces sodium a lot.

Easy Low Fat Healthy Chicken Salad Recipe that is a must for hot summer days, lunches and quick dinner. It's also low on calories and sodium but big on flavour.

Low Fat and Low Calorie Chicken Salad?

I cut back mayo in half and add 1/2 cup plain (Greek) yogurt to make salad creamy, reduce saturated fat and calories. I recommend to use 2% and higher fat content yogurt because non-fat yogurt lacks flavour and is flat. Healthy fats are good for you, in moderation.

Tip: Buy organic or avocado oil mayo. It goes a long way and you avoid consuming GMO canola oil that comes with “regular” mayo.

Healthy Ways to Serve Chicken Salad:

  • Make chicken salad sandwich with sprouted whole grain/wheat bread like Ezekiel.
  • Add greens: lettuce, spinach or kale leaves.
  • For low carb version I eat this salad on swiss chard leaves or any lettuce.

Tip: Add grapes. As much as I love grapes I know they are expensive. And I would like to keep this recipe simple.

How to Make Healthy Chicken Salad

  1. In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.  Easy Low Fat Healthy Chicken Salad Recipe that is a must for hot summer days, lunches and quick dinner. It's also low on calories and sodium but big on flavour.
  2. In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary. Easy Low Fat Healthy Chicken Salad Recipe that is a must for hot summer days, lunches and quick dinner. It's also low on calories and sodium but big on flavour.
  3. Refrigerate for at least 2 hours as salad tastes best cold. Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread. Easy Low Fat Healthy Chicken Salad Recipe that is a must for hot summer days, lunches and quick dinner. It's also low on calories and sodium but big on flavour.

More Healthy Chicken Salad Recipes:

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Healthy Chicken Salad Recipe

5 from 3 reviews

Easy, low fat Healthy Chicken Salad that is a must for hot summer days, lunches and quick dinner. It’s also low in calories and sodium but big on flavor.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: North American
Scale

Ingredients

  • 1 lb (3 cups) cooked chicken, cubed
  • 3/4 cup (3 large) celery stalks, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup parsley or dill, finely chopped
  • 1 cup pecans
  • 1/2 cup plain yogurt (2+% fat)
  • 1/4 cup mayo (I used avocado oil)
  • 2 tsp Dijon mustard
  • 1 tsp any light colour vinegar
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
  2. In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
  3. refrigerate for at least 2 hours as salad tastes best cold. Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.

Store: Refrigerate in an airtight container for up to 5 days.

Notes

To cook chicken I used my Instant Pot frozen chicken recipe and made 3 meals out of it.

 Did you make this recipe? Please give it a star rating in the comments.

 

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