65 Best Healthy Lunch Ideas: Low Fat Chicken Salad
Make this low fat Chicken Salad as part of your healthy lunch ideas rotation! This less mayo healthy chicken salad has greek yogurt, crunch pecans and fresh herbs that give it amazing creamy and crunchy texture and taste.
Servings: 12 servings
Calories: 180kcal
Ingredients
- 1 lb cooked chicken 3 cups cubed
- 3/4 cup 3 large celery stalks diced
- 1/4 cup red onion finely chopped
- 1/4 cup parsley or dill finely chopped (optional)
- 1 cup pecans, almonds or cashews
- 1/2 cup plain yogurt 2+% fat
- 1/4 cup mayo I used avocado oil mayo
- 2 tsp Dijon mustard
- 1 tsp any vinegar except balsamic
- 1/2 tsp salt
- Ground black pepper to taste
Instructions
- Toast pecans (or other nut) in small skillet on low-medium heat until fragrant and brown, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
- Add chopped pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper in a medium bowl. Stir gently to mix and adjust salt to taste if necessary.
- Refrigerate for at least 2 hours as salad tastes best cold.
- Serve with salad greens, make a sandwich, wrap or serve with quinoa or brown rice for a complete meal.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Not recommended to freeze.
- Use leftover chicken for salad: From baked chicken breast or Instant Pot frozen chicken.
- Onions: White or green onion would work well in place of red, might give a slightly different taste.
- Fruit: Add sliced grapes or chopped apple if you wish.
- Mayo variations: Olive oil mayo or vegenaise in place of avocado mayo.
- Do not use 0% yogurt: Plain regular or Greek yogurt with fat content 2% and higher work.
Nutrition
Serving: 0.5cup | Calories: 180kcal | Carbohydrates: 2g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 173mg | Fiber: 1g | Sugar: 1g