Creamy Garlic Chicken Salad
Serves 4
Prep: 10 minutes • Cook: None
HPGFMP
A creamy, protein-packed chicken salad with tender chicken, crisp celery, savory garlic, and a touch of Dijon. Quick to prepare and perfect for sandwiches, lettuce wraps, or meal prep.
Ingredients
- 2 cans (12.5 oz each) chicken breast, drained well
- 1/4 cup light mayonnaise (preferably olive oil or avocado oil based)
- 1/4 cup plain nonfat Greek yogurt
- 1 celery stalk, finely diced
- 2 tbsp red onion, finely diced
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 1 tsp fresh lemon juice
- 1 tsp dried parsley (or 1 tbsp fresh)
Instructions
- Drain chicken thoroughly and place in a medium mixing bowl. Break apart with a fork.
- In a separate bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, pepper, and parsley.
- Add diced celery and red onion to the chicken.
- Fold in the dressing until everything is evenly coated.
- Taste and adjust seasonings as desired.
- Refrigerate for 20–30 minutes before serving to allow flavors to develop.
Notes & Tips
- Optional additions: Add 1 diced hard-boiled egg for extra protein, 1 tbsp chopped dill pickle for tanginess, or 1/2 cup halved seedless red grapes for a touch of sweetness.
- Tuna variation: Substitute 2 cans of drained tuna for the chicken. Adjust mayonnaise and Greek yogurt as needed for the desired consistency.
- For a more traditional Southern-style chicken salad, add the boiled egg and dill pickle.
- Serve on whole wheat bread, in lettuce wraps, over fresh greens, or with cucumber slices and whole grain crackers.
- For a creamier consistency, add an additional tablespoon of Greek yogurt rather than mayonnaise.
- Store refrigerated in an airtight container at 40°F or below for up to 3–4 days.
Nutrition:
220 cal • 30 protein • 9 fat • 3 carbs