- No products in the cart.
BEST SELLING PRODUCTS
My quick and easy, classic chicken salad recipe made healthier and lighter to make the perfect homemade chicken salad sandwich. The perfect cold lunch for meal prep!
This Classic Chicken Salad recipe, made with simple ingredients is perfect for make-ahead lunches. There’s so many ways to eat it, like as a chicken salad sandwich, on a bagel, over a salad or in lettuce wraps. It’s is my go-to lunch to keep on hand in the refrigerator to eat throughout the week, or to bring to potlucks and it’s dairy-free, gluten-free, high protein, and low-carb. Some more of my favorite healthy chicken salad recipes are Cilantro Chicken Salad, Ranch Chicken Salad, and Chicken Salad with Lemon and Dill.
Chicken salad is really easy to make and a great way to use up leftover chicken breast from a whole roasted chicken. You can also poach the chicken in chicken broth (see below) or use my air fryer chicken breast recipe to make this salad.
To make the salad, remove the chicken breast from the roasted chicken and chop it fine with the veggies, then combine with mayonnaise, celery, onions, Dijon mustard, a little chicken broth if needed and season with salt and pepper.
How to Poach Chicken Breast:
If you want to poach your chicken breast, follow these simple steps:
Here are some ways to serve this chicken salad.
Homemade chicken salad lasts about 4 days in an airtight container in the refrigerator.
Since I use less mayo than most traditional Chicken Salad recipes to keep it light, I like to add a little chicken broth to keep it moist without needing more mayo or yogurt. This is a great dairy-free option.
Another option is to add some fat-free Greek yogurt along with the mayo which also adds more protein.
Yield: 6 servings
Serving Size: 1 /2 cup
Combine all ingredients in a medium bowl and mix well. Season with salt and pepper to taste.
Serve over salad, in a wrap, or in a sandwich
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken.
Add salt and pepper, a piece of celery and it’s leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil. Reduce to a simmer and cook 5 minutes.
Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees.
Chicken will be cooked through. Let it cool and chop.
Serving: 1 /2 cup, Calories: 131 kcal, Carbohydrates: 2 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 50 mg, Sodium: 307 mg, Sugar: 1 g