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Simple Chicken Salad

A quick and comforting chicken salad with bright lemon and fresh herbs, perfect for lunches or potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Salad
  • 2 cups Cooked chicken breast, shredded or diced Substitute with shredded rotisserie chicken for speed.
  • 1 cup Plain Greek yogurt Adds creaminess and tang; can substitute half mayo for richness.
  • 1 cup Celery, finely chopped Provides crunch and freshness.
  • 1 medium Red apple, diced Bright sweetness; pear works in fall.
  • 1/4 cup Red onion or scallion, very thinly sliced Adds sharpness to elevate flavors.
  • 1 tbsp Dijon mustard Brings a bit of bite.
  • 2 tbsp Fresh lemon juice Brightens and balances flavors.
  • 2 tbsp Olive oil Use extra virgin for aroma.
  • to taste Salt and freshly ground black pepper Season as desired.
  • 1/4 cup Fresh parsley and dill, chopped Herbaceous perfume.
  • 1/4 cup Toasted walnuts or almonds, chopped Optional for crunch; can swap for sunflower seeds.
  • 1 tbsp Honey (optional) A drizzle for a hint of sweetness.

Method
 

Preparation
  1. If using leftover or rotisserie chicken, shred it into bite-size pieces. If cooking fresh, poach chicken breasts in simmering, lightly salted water for 10–12 minutes until just cooked through, then cool and shred.
Mix the Dressing
  1. In a bowl, whisk Greek yogurt, lemon juice, Dijon mustard, olive oil, honey if using, and season with salt and pepper. Taste and adjust for flavor.
Combine Ingredients
  1. In a large bowl, add the shredded chicken, diced apple, chopped celery, thinly sliced onion or scallion, and fresh herbs. Toss gently.
Toss with Dressing
  1. Pour the dressing over the chicken mixture and fold until everything is evenly coated. Add toasted nuts if desired.
Serve
  1. You can serve immediately or chill for 30 minutes to let the flavors meld.

Notes

For a dairy-free option, replace Greek yogurt with plant-based yogurt. Make it vegetarian by swapping chicken for chickpeas. Store in an airtight container for up to 3 days.