Ingredients
Chicken Salad
- 2 cups shredded chicken (store bought or homemade)
- ¼ cup red onion, finely diced
- 1-2 celery stalks, finely diced
Dressing
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 cup fresh basil, chopped
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 garlic clove, minced
- ½ tsp salt (plus more if needed)
- ¼ tsp black pepper
Instructions
- Prep the salad. Add the shredded chicken, finely diced red onion, and celery to a large bowl and set it aside to prepare the dressing.
- Make the dressing. In a small bowl, combine the mayonnaise, plain Greek yogurt, chopped fresh basil, lemon juice, lemon zest, minced garlic, salt, and black pepper. Mix thoroughly until well combined.
- Toss. Pour the dressing over the chicken and vegetables. Stir gently but thoroughly to ensure everything is evenly coated. Taste the salad and adjust seasoning by adding more salt or pepper if desired.
- Serve. Enjoy the salad on its own, with your favorite crackers, or use it as a delicious sandwich filling paired with your choice of bread.
Notes
- Use rotisserie chicken or cooked chicken breast shredded for convenience.
- Adjust salt and pepper to your taste preference.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- For a lighter version, use less mayonnaise or substitute with more Greek yogurt.
- Pairs well with crackers, toast, or wrapped in lettuce for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
