Creamy Dijon Chopped Chicken Salad


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.

Or a sandwich!
Servings 4 People
Prep Time 15 minutes


  • 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!).


  • 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)


  • 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.


  • 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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