Description
A fresh, creamy chicken salad made with Greek yogurt and avocado, paired with crisp celery, grapes, and pecans. A healthier, tangy twist on classic chicken salad that’s perfect for meals or sandwiches.
Ingredients
2 cups cooked shredded chicken (grilled or baked)
1.5 cups plain Greek yogurt
1/2 cup unsalted pecans, chopped
1/2 cup celery, diced
1/2 cup seedless grapes, halved
1 ripe avocado, mashed
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 tbsp chopped fresh parsley
Optional: 1 cup dried cranberries
Instructions
In a large bowl, combine Greek yogurt, mashed avocado, lemon juice, Dijon mustard, salt, and pepper.
Fold in cooked chicken, celery, grapes, chopped pecans, and parsley.
Optional: Add dried cranberries for sweetness.
Chill for 30 minutes before serving (or overnight for deeper flavor).
Serve on whole-grain bread, with lettuce wraps, or as a standalone salad.
Notes
For a dairy-free option, substitute coconut yogurt.
Replace pecans with walnuts or almonds if preferred.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Category: Dinner
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup salad
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg