Chicken Mayo Salad Recipe
Chicken Mayo SaladRecipe with step-by-step photos and a recipe video. Classic Chicken salad made with diced chicken tossed with creamy mayonnaise and Greek yogurt dressing. Addition of Greek yogurt is a twist to make it a healthychicken salad.
Servings: 4 servings
Calories: 288kcal
Equipment
- large mixing bowl
Ingredients
Dressing
- ½ cup mayonnaise
- ¼ cup yogurt
- 1 tablespoon lemon juice
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped dill or parsley/coriander leaves
- 1-2 teaspoon milk as needed
- Salt to taste
Salad
- 2 cups cooked chicken cut into bite-sized pieces
- 2 spring onions chopped (white and green parts)
- 1 celery rib chopped
- ¼ cup red onion chopped
- 1 cup red grapes halved
- ¼ cup chopped walnuts or almonds optional
Instructions
Preparations
- In a deep bottom pan, add 6-8 cups of water, salt, ½ teaspoon crushed black pepper and chicken breast.
- Bring to a gentle simmer, cover, and cook for 15 minutes or until the chicken is cooked through.
- Remove it to a plate. Let it rest for 5 minutes.
- Dice the chicken and set it aside. Let it cool completely before adding it to the salad.
For salad dressing
- 1. In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, pepper, oregano, Dijon mustard, dill, and 1-2 teaspoon milk until smooth. Chicken mayo salad dressing is ready.
Making the chicken salad
- Add chicken, spring onions, celery, red onion, grapes, and walnuts.
- Mix well until everything is coated in the dressing.
- Taste and add salt if needed.
- Refrigerate for 1 hour.
- Serve chilled on lettuce leaves, bread, or buns.
Video
Notes
- You can use poached, roasted, grilled, rotisserie, or leftover cooked chicken for this recipe.
- While cooking chicken, make sure the quantity of water is enough to cover the chicken breast.
- Lightly toast the almonds or walnuts before adding them to the chicken salad.
- You can cut all the veggies in advance for meal prep and store them in an airtight container in the refrigerator. It stays good for a week.
- Cook the chicken in advance for meal prep. Transfer it to an airtight container and freeze it. Stays good for a month.
- Adjust the seasoning as per taste.
- The addition of Greek Yogurt is completely optional. I have replaced a portion of mayonnaise with Greek Yogurt to make this salad lighter.
Nutrition
Calories: 288kcal | Carbohydrates: 11g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 501mg | Potassium: 182mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg