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This Low Calorie Chicken Salad tastes like the original but is made with Greek yogurt and no mayo. Ready in under 10 minutes, this skinny recipe is the perfect make-ahead dinner or lunch for weight loss.
Have a bite and you won’t ever believe this is a chicken salad with NO MAYO! It has all the rich flavors and creaminess of the original but a fraction of the calories and fats.
The ingredients
Here is everything you need to make low calorie chicken salad that tastes like the original. With no mayonnaise, because we are going to use Greek yogurt! As you will see, this recipe is pretty simple. I bet you already have all ingredients at home.
- Shredded chicken: This recipe can be made with either chicken breast, rotisserie chicken, or canned chicken. While the last two options are more flavorsome and convenient, home cooked chicken is healthier: lower in fats, calories and sodium, and more natural.
- Greek yogurt: For a low calorie chicken salad use nonfat Greek yogurt – plain and without added sugar. Besides adding more protein, this ingredient will make your dish incredibly rich and creamy without the need for mayo. If you can’t eat dairy, replace with a firm dairy-free alternative. For the best result it should have the same consistency of Greek yogurt (thick and creamy).
- Fresh vegetables: To keep this recipe very simple I only added diced celery, a must for making chicken salad. If desired, you can use other fresh vegetables such as sliced green onions, diced carrots and even tomatoes.
- Lemon juice: The lemon helps tenderize the chicken, make it tastier and balance the flavors. Additionally, lemon juice helps preserve freshness of the ingredients.
- Dijon mustard: The mustard improves the taste of this dish, making it irresistibly delicious. You can replace with other types of mustard or omit if you don’t like it.
- Salt, pepper and seasonings: The basic recipe only requires salt and pepper, but you can also add other seasonings. Some ideas are onion powder, garlic powder and dried tarragon.
Which chicken for healthy chicken salad?
As it is the main ingredient, choosing the right type of chicken is key in making a dish that is both healthy and delicious. Especially if you want to keep the calories down and maximize the nutritional benefits.
This recipe uses boneless and skinless chicken breast, home-cooked on the grill before shredding. As it contains very little fat and is prepared without oil, this is probably the healthiest and lowest calorie option. If the grill is out of question for you, cook, air fry or bake your chicken, but try to keep it simple.
For convenience you can also use precooked meat, such as rotisserie chicken or canned chicken. But be careful about added ingredients, as the meat may end up containing excessive amounts of sodium, fats and calories.
How to make low calorie chicken salad
First thing first, shred the chicken and cut all vegetables into small dices. Once you are done, combine the shredded chicken with Greek yogurt, Dijon mustard and lemon juice in a large bowl. Mix well until the chicken is evenly coated with yogurt.
Add diced celery into the bowl, then stir to combine. Season the low calorie chicken salad with salt and pepper to your likings.
When you are done making this skinny chicken salad, cover the bowl with wrapping paper or place in a food container and refrigerate for at least 1 hour. Serve with a sprinkle of chopped dill if you desire.
How to store Greek yogurt chicken salad
This dish is made with fresh ingredients such as Greek yogurt and chicken, meaning that it must be stored in the fridge. To preserve freshness and prevent it from going bad, make sure you follow these simple storage instructions.
First of all, place leftovers in a sealable food container with lid or cover the bowl with plastic paper. Once packed and sealed, refrigerate for a maximum of 3 days. Greek yogurt chicken salad does not freeze well.
Serving ideas
In a sandwich for your lunch break or in salads, this low calorie chicken salad is a versatile dish for every occasion. Make it ahead and you’re covered for days. There are so many ways to enjoy it that no meal is going to look the same. And if you are running out of ideas, here are some for you!
- Chicken salad sandwich: A great classic that will save your lunch break! For a healthier sandwich, be sure to use whole-grain bread and try to include some fresh vegetables. I recommend lettuce and tomatoes.
- Chicken wrap: What’s better than a wrap stuffed with chicken salad and lettuce?! It’s perfect for a balanced meal that is low in fats and high in protein!
- Lettuce wraps: Spoon onto large lettuce leaves and roll them up like wraps. Keto, low in calories and incredibly satisfying!
- Chicken salad: Chop lettuce and your favorite vegetables, add some beans or chickpeas and mix in your skinny chicken. Served alongside a slice of bread or on its own, this salad is going to become your latest obsession!
- Cucumber boats: Cut cucumbers into two halves, scoop out the seeds and fill with chicken salad. It will feel like sushi!
- Stuffed bell peppers: Same as before but with bell peppers instead of cucumbers. So fresh and satisfying!
- Pasta dish: Have you ever thought about mixing pasta and chicken salad? It’s such a great way to add taste and protein to your meal.
More low calorie recipes
- Low calorie French fries
- Air fryer zucchini fries
- Zucchini pizza crust
- Low calorie chicken fingers
- Chicken nuggets
- Simple zucchini fritters
- Greek yogurt buffalo dip
Low Calorie Chicken Salad
Ingredients
- 300 grams (2 cups) chicken breast, cooked and shredded or diced
- 115 grams (½ cups) Greek yogurt, nonfat
- 1 tsp Dijon mustard
- ½ tbsp lemon juice
- 1 stalk celery, diced
- salt and pepper, to taste
- fresh dill, optional, to serve
Instructions
- In a large mixing bowl, combine the shredded or diced chicken with Greek yogurt, Dijon mustard and lemon juice. Mix well until the chicken is evenly coated with yogurt.
- Add diced celery into the bowl with chicken, then stir to combine.
- Season the low calorie chicken salad with salt and pepper to your likings.
- Seal the bowl with wrapping paper or place in a food container and refrigerate for at least 1 hour. If properly sealed, the chicken salad will last for up to 3 days.
- Serve with a sprinkle of chopped dill if you desire.
Genial!!! Good recipe?
Hey Liza,
thank you very very much 😉