Chicken Salad


Chicken Salad

This chicken salad is loaded with fresh vegetables and fruit, giving it a crisp texture and sweet flavor. Greek yogurt is used in place of mayonnaise making it low in fat and higher in protein and calcium.
Prep Time 15 minutes
Course Entree, Main Course, Salad
Cuisine American
Servings 10
Calories 120 kcal


  • 3 cups cooked chicken breast
  • 4 ribs celery
  • 1 small green bell pepper
  • 1/2 small red onion
  • 1 cup grapes (any seedless variety)
  • 1 apple
  • 3/4 cup plain nonfat Greek yogurt
  • 1/4 teaspoon ground black pepper


Smart Shopping Tips:
  • Canned chicken is a great staple to have in your pantry. Use two 12.5 ounce cans for this recipe. It is an inexpensive option to use when making chicken salad.
  • Cooked grilled chicken is also available frozen. Use within 6 months.
Cooking & Serving Tips:
  • Chicken salad is great for using up leftover chicken or turkey so that it does not go to waste.
  • This recipe can be eaten by itself or with whole grain crackers or pita chips.
  • Make a chicken salad sandwich on toasted wheat bread, bagel or pita with lettuce and tomato.
  • Substitute tofu for chicken to create a vegetarian version.
  • 2 pounds boneless, skinless chicken breast may be used. Bake until it reaches an internal temperature of 165 degrees. Cool and chop into small pieces.
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