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Chunky chicken salad in a clear glass bowl on a warm wooden table, with large pieces of chicken in a creamy dressing and small chopped celery mixed throughout. Close-up food photo with a simple homemade deli salad look.

Homemade Chunky Chicken Salad

Nesting Lane
Homemade Chunky Chicken Salad makes your easy weeknight 35-minute meal prep lunch simple and fresh.
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Prep Time 15 minutes
Refrigerate 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Cutting Board
Chef's Knife
Large Mixing Bowl
Mixing Spoon

Ingredients
 

  • 3 cups cooked boneless skinless chicken breast diced
  • ½ cup celery finely chopped
  • ½ cup onion finely chopped
  • ⅓ cup light mayonnaise
  • 2 tablespoon plain nonfat Greek yogurt
  • salt to taste
  • ground black pepper to taste

Instructions
 

  • In a large mixing bowl, add the diced chicken, chopped celery, and chopped onion.
  • In a small bowl, add the light mayonnaise and Greek yogurt.
  • Using a spoon or whisk, mix the mayonnaise and yogurt together until smooth.
  • Pour the dressing over the chicken mixture.
  • Add salt and black pepper to taste.
  • Gently stir everything together until the chicken is evenly coated.
  • Cover the bowl and place it in the refrigerator for at least 30 minutes before serving.

Notes

5 WW Smart Points

Tips and Tricks

Chill before serving: Give the salad at least 30 minutes in the fridge. The flavors come together much better after it rests.
Dice the chicken evenly: Aim for consistent, bite-sized pieces. It makes the salad easier to eat and gives it a better texture throughout.
Season at the end: Taste the salad after mixing and adjust salt and pepper then. The mayo and yogurt both have some saltiness already.
Use a sharp knife: A chef's knife makes chopping the celery and onion faster and more consistent.
Make it ahead: This salad keeps well in the fridge for up to 4 days. It actually tastes better the next day once everything has had time to marinate.

Storing

Store the chicken salad in an airtight container in the refrigerator for up to 4 days. Do not freeze — the mayo and yogurt dressing will separate and become watery once thawed.

Nutrition

Calories: 261kcalCarbohydrates: 4gProtein: 39gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 117mgSodium: 374mgPotassium: 735mgFiber: 1gSugar: 2gVitamin A: 124IUVitamin C: 4mgCalcium: 28mgIron: 1mg
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