Chicken Salad
User Reviews
5.0
15 reviews
Excellent
Chicken Salad
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This classic Chicken Salad recipe is easy to make and always a favorite. It's made with chopped chicken that is tossed in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is easy to customize and makes a great light lunch or dinner!
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Ingredients
- 4 cups cooked chicken, chopped or shredded
- 1 cup chopped celery
- 1/2 cup diced red onion
- 1/2 cup chopped pecans or slivered almonds
- 1/2 cup mayonnaise
- 1/2 cup plain greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped fresh parsley
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine chicken, celery, red onion, nuts, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, parsley, salt, and pepper. Taste and season with additional salt and pepper, if necessary.
- Serve on a croissant, bread, over greens, in a wrap, in a lettuce cup, or eat with crackers.
Notes
- Store the chicken salad in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
4g
(1%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
8g
Cholesterol
88mg
(29%)
Sodium
509mg
(21%)
Potassium
386mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
284IU
(6%)
Vitamin C
6mg
(7%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 88mg | 29% |
| Sodium | 509mg | 21% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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