Best Chicken Salad Recipe
This Best Chicken Salad recipe offers a creamy, flavorful, and fresh take on a classic chicken salad. Made with tender, poached chicken breasts and a tangy blend of Greek yogurt, mayonnaise, fresh herbs, Dijon mustard, and lemon, it’s perfect for sandwiches, wraps, or as a light meal. The added crunch from celery, red onion, and dill pickles balances the creaminess beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 to 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken and Broth
- 2 lb. boneless, skinless chicken breasts (3 to 4 pieces)
- 6 cups low-sodium chicken broth or water
- 2 tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
Salad Dressing and Mix-ins
- 1/3 cup full-fat Greek yogurt
- 1/3 cup mayonnaise
- 2 tbsp. finely chopped fresh parsley
- 1 tbsp. plus 1 1/2 tsp. finely chopped fresh dill
- 1 tbsp. grainy or smooth Dijon mustard
- 1/2 tsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
Vegetables and Seasonings
- 2 celery ribs, finely chopped
- 1 small red onion, finely chopped
- 1/4 cup finely chopped dill pickles (from about 2 spears)
- 3/4 tsp. freshly ground black pepper
Instructions
- Poach the Chicken: In a large pot over medium-high heat, combine the chicken breasts, chicken broth (or water), and 1 tablespoon plus 1 1/2 teaspoons of seasoned salt. Bring the mixture to a boil, then reduce heat to medium. Cover the pot and let the chicken cook until fully cooked through, approximately 10 minutes. Once done, transfer the chicken to a cutting board and allow it to rest for 5 minutes to retain its juices.
- Prepare the Dressing: While the chicken rests, in a large bowl, whisk together the full-fat Greek yogurt, mayonnaise, finely chopped parsley, 1 tablespoon plus 1 1/2 teaspoons finely chopped fresh dill, Dijon mustard, lemon zest, and fresh lemon juice until the mixture is smooth and creamy.
- Assemble the Salad: Cut the rested chicken into 1/4-inch cubes and add it to the prepared dressing bowl. Toss the chicken gently to coat it thoroughly with the yogurt-mayo dressing. Then, fold in the finely chopped celery, red onion, dill pickles, freshly ground black pepper, and the remaining 1 1/2 teaspoons of seasoned salt. Mix until all ingredients are evenly combined, ensuring a balance of flavors and crunchy textures in every bite.
Notes
- Use low-sodium chicken broth to control the saltiness of the salad.
- For a lighter salad, use all Greek yogurt instead of mayo or substitute with low-fat mayonnaise.
- Fresh herbs can be adjusted according to preference; try adding chives or tarragon for a different flavor.
- Chicken can be cooked a day ahead and refrigerated to save preparation time.
- Serve chilled or at room temperature, making it perfect for picnics or meal prep.
Keywords: chicken salad, Greek yogurt chicken salad, healthy chicken salad, creamy chicken salad, easy chicken salad recipe
Find it online: https://flavorsbymaya.com/best-chicken-salad-recipe/
