Healthy Lunch: Lighter Chicken Salad

The lunchtime classic gets a makeover with fewer calories and less fat, but still all the flavor you know and love.


Made from cooked shredded chicken, fruit, vegetables and yogurt, this dish is a great way to use up some leftovers that you might have otherwise thrown away while also enjoying a fresh and tasty meal that’s good for you. By using yogurt instead of mayonnaise, you’re seriously cutting down on the calories and fat without losing the creamy texture of regular chicken salad. You can serve it on top of greens for a crunchy salad, inside a whole wheat tortilla or even a rolled lettuce leaf for a truly healthy lunch.

This recipe makes to serve two people as a wrap filling or salad topping, but you can easily half the ingredients if you only have a little bit of leftover chicken or want to make only one serving. On the other hand, you can also increase the ingredients to make a big batch to serve to a large group or to give you enough chicken salad to last a few days.

The salad stores very well and because all the ingredients are coated in yogurt and lemon juice, the apples won’t turn brown at all, so it will still look just as perfect a couple of days after you make it. To store the chicken salad, place it inside a sealed container or plastic bag and keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.



4 green grapes

1/6 green apple

½ celery stalk

½ cup cooked shredded chicken (about ¼ of a chicken breast)

¼ cup unsweetened yogurt

1 teaspoon lemon juice

Salt and pepper to taste


Use a sharp knife to chop the grapes, apple and celery stalk into small chunks.

Place them into a bowl with the shredded chicken, yogurt and lemon juice.

Stir all the ingredients together and taste.

Add some salt and pepper if you think the dish needs it. Serve.

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