Healthy Chicken Salad Recipe
Super easy and simple ingredients Healthy Chicken Salad Recipe that is a fridge-must for hot summer days, meal prep lunches or any time to use up leftover chicken. It’s creamy, flavourful and low in sodium.
Prep Time: 15 minutesTotal Time: 15 minutesYield: 6 servings
1 lb (3 cups) cooked chicken, cubed3/4 cup (3 large) celery stalks, diced1/4 cup red onion, finely chopped1/4 cup parsley or dill, finely chopped1 cup pecans1/2 cup plain yogurt (2+% fat)1/4 cup mayo (I used avocado oil)2 tsp Dijon mustard1 tsp any light colour vinegar1/2 tsp saltGround black pepper, to taste
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.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.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.