Make this chicken salad and store it in the fridge to add to salads, bowls, and sandwiches for a speedy protein-packed meal. Cooked chicken, crunchy celery and walnuts, grated carrot, and fresh herbs all get tossed in a creamy sweet and salty yogurt-based dijon dressing. Easily make it vegetarian by swapping out chicken for canned beans.
Ingredient Highlight
Chicken! Chicken is a great way to get in easy protein that’s packed with selenium, choline, niacin (Vitamin B3), and vitamin B6, and B12.
Make it a salad over a bed of dressed greens with pickled red onion and avocado.
Servings 4 People
Prep Time 15 minutes Ingredients
- ½ cup whole milk plain Greek yogurt
- 3 tbsp dijon mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- ½ tsp kosher salt
- ½ tsp onion powder
- 3 heaping cups chopped cooked chicken breast (about 1.5 lbs)*
- 1 cup chopped celery
- 1 cup grated carrot
- ½ cup chopped walnuts
- ½ cup chopped fresh herbs (scallions, cilantro, dill, and/or parsley)
- Pickled red onions (optional)
- You can poach or grill chicken or just use rotisserie
- Note: cut down on meat by using a can of white beans and just 1 lb of chicken OR go vegetarian and swap out the chicken for 2 cans of white beans (always drain and rinse them!).
Instructions
- In a large bowl, whisk together the yogurt, mustard, oil, vinegar, maple syrup, salt, and onion powder until smooth.
- Add in the cooled chicken, celery, carrot, walnuts, and herbs and toss to coat.
- Use this to add to salads or make a sandwich with pickled red onions, mashed avocado, and lettuce.
How-to poach chicken breast (see video):
- Place the chicken breasts in a large pot. Add enough water to just barely cover the chicken along with a generous amount of salt to season the chicken (about 2 tablespoons, you won’t be eating all that salt don’t worry!). Bring to a rapid boil, then reduce the heat to low. Flip each breast over, and simmer gently, covered, for 10-15 minutes or until cooked through (160F), depending on how thick the chicken is. Transfer chicken to a cutting board, let it rest for 5 minutes, then slice or shred it.
Items you can prep ahead (optional)
- Make the dressing
- Cook 1.5 lbs chicken (poach, grill, or baked)
- Chop 1 cup celery
- Grate 1 cup carrot
- Chop ½ cup walnuts
- Chop ½ cup fresh herbs (scallions, cilantro, dill, and/or parsley)
- Pickled a red onion (optional)
Substitutions:
- To make vegetarian, swap out the chicken for 2 cans of drained and rinsed white beans (that should be about 3 cups worth).
- To make vegan, see above + use a vegan yogurt alternative or substitute the yogurt by adding an extra 3 tablespoons of oil and 2 tablespoons vinegar. It won’t be creamy, but it should still taste great.
- You essentially want about 2 ½ cups of crunchy mix ins (celery, carrot, walnuts). You could substitute the celery for another crunchy raw veg (bell pepper, radish).
- Easily leave out the walnuts to make it nut-free.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Give leftovers a mix. If it tastes a little flat, a splash of vinegar and sprinkle of salt can wake it up nicely. Enjoy it right out of the fridge.
- Scoop on top of salads or bowls or turn it into a chicken salad sandwich.
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