American · Lunch · Dinner · Snack
Chicken Salad
Tender poached chicken shredded and folded into a tangy Greek yogurt and light mayo dressing with crunchy celery, red onion and fresh dill. Creamy, high in protein and great in lettuce cups or a sandwich.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 7% · Fat 24% · Protein 69%
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Ingredients
For 4 servings- 2 large (about 600 g)Boneless skinless chicken breast
- 6 cups, discarded after poaching1,420 gWater, for poaching (optional)
- 1 tsp, discarded with the poaching water6 gSalt, for poaching water (optional)
- 1, discarded after poachingBay leaf (optional)
- 3 stalks120 gCelery, finely diced
- 1/4 small30 gRed onion, finely diced
- 1/2 cup120 gPlain nonfat Greek yogurt
- 2 tbsp30 gLight mayonnaise
- 1 tsp5 gDijon mustard
- 1 tbsp15 gLemon juice
- 2 tbsp6 gFresh dill, chopped
- 1/4 tspSalt, for dressing
- 1/4 tspBlack pepper, ground
- 8 large leaves120 gRomaine or butter lettuce leaves, for serving (optional)
Steps
- 1
Place the chicken breasts in a saucepan and cover with the water, then add the poaching salt and bay leaf.
- 2
Bring to a gentle simmer over medium heat, about 10 minutes.
- 3
Reduce the heat to low, cover and poach for 12–15 minutes, until the thickest part reaches 74 °C / 165 °F.
- 4
Lift the chicken onto a board, discard the water and bay leaf, and let it cool for 10 minutes.
- 5
While the chicken cools, stir the Greek yogurt, light mayonnaise, Dijon mustard, lemon juice, dressing salt and pepper together in a large bowl.
- 6
Shred the chicken into bite-sized pieces with two forks.
- 7
Add the chicken, celery, red onion and dill to the dressing and fold until evenly coated.
- 8
Taste and adjust with a little more lemon or pepper if needed.
- 9
Serve spooned into lettuce leaves, or chill covered for up to 3 days.
Swaps, storage and make-ahead
Swaps
- Use all Greek yogurt and skip the light mayonnaise for a tangier, lighter dressing.
- Swap the poached chicken for shredded rotisserie chicken (skin removed) to save time.
- For a dairy-free version, replace the Greek yogurt with extra light mayonnaise or a plain unsweetened dairy-free yogurt labelled dairy-free.
- Use fresh parsley or chives instead of dill if dill is hard to find.
Storage
Refrigerate in a covered container within 2 hours and eat within 3 days, keeping it cold rather than reheating. Do not freeze, as the yogurt dressing separates and the celery turns limp.
Make ahead
Poach and shred the chicken up to 2 days ahead and keep it chilled, and mix the dressing a day ahead; fold everything together shortly before serving and wash the lettuce leaves just before using. Eat within 3 days of poaching the chicken.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CeleryMilkEggsMustardSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (232 g) | Per 100 g | |
|---|---|---|
| Calories | 225 kcal | 97 kcal |
| Protein | 37.3 g | 16.1 g |
| Carbohydrates | 3.9 g | 1.7 g |
| of which sugars | 2.1 g | 0.9 g |
| Fiber | 0.7 g | 0.3 g |
| Fat | 5.8 g | 2.5 g |
| of which saturated | 1.2 g | 0.5 g |
| Sodium | 325 mg | 140 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
