Healthy Chicken Salad Recipe

5 from 4 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
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: North American


  • 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 (optional)
  • 1 cup pecans
  • 1/2 cup plain yogurt (2+% fat)
  • 1/4 cup mayo (I used avocado oil mayo)
  • 2 tsp Dijon mustard
  • 1 tsp any vinegar (except balsamic)
  • 1/2 tsp salt
  • Ground black pepper, to taste


  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.


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

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