Description
Adaptable chicken salad recipe focusing on balanced protein, healthy fats, and carbs. Easy to customize for your dietary goals.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup plain Greek yogurt (non-fat or full-fat, depending on macro goals)
- 1/4 cup mayonnaise (light or regular, depending on macro goals)
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro or green onions
- Salt and black pepper to taste
Instructions
- 1. Cook chicken by poaching, baking, or using an Instant Pot. Let cool slightly, then shred or dice.
- 2. Whisk together Greek yogurt, mayonnaise, soy sauce/tamari, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using) in a bowl. Taste and adjust seasonings.
- 3. Add cooked chicken, shredded carrots, chopped celery, red onion, and cilantro/green onions to the dressing. Stir gently to combine.
- 4. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Reheat is generally not recommended.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Typically served cold; reheating is not recommended as it can affect texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Cook and Mix
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: Approx. 250-350 (varies with mayo/yogurt choice)
- Sugar: Approx. 3-6g
- Sodium: Approx. 400-600mg (varies with soy sauce)
- Fat: Approx. 10-20g (varies with mayo/yogurt choice)
- Carbohydrates: Approx. 5-10g
- Fiber: Approx. 1-3g
- Protein: Approx. 30-40g (varies with chicken/yogurt choice)