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Healthy Lemon Basil Chicken Salad

Author: Midlife Rambler
151kcal
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Prep 15 minutes
Total 15 minutes
This lemon basil chicken salad is healthy and flavorful, but still filling and satisfying. We use greek yogurt instead of mayonnaise for lower calories, higher protein, lower fat chicken salad that's creamy without being too fatty!
Servings 6 servings

Ingredients

  • ⅔ cup non-fat greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dijon mustard
  • ¼ teaspoon sriracha
  • ⅛ teaspoon pepper
  • 3 cups cooked chicken breast shredded or cut into small pieces
  • ½ cup chopped celery
  • ¼ cup chopped green onions
  • ¼ cup shredded fresh basil
  • 1 ½ tablespoons toasted pine nuts

Method

  1. In a large bowl, combine the greek yogurt, fresh lemon juice, dijon mustard, sriracha, and pepper. Stir well.
  2. Add chicken, celery, green onions, and basil to the bowl.
  3. Gently toss until well combined.
  4. Serve immediately or refrigerate for up to 24 hours before serving. Top with pine nuts before serving

Nutrition

Serving1gCalories151kcalCarbohydrates2gProtein25gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gCholesterol61mgSodium90mgPotassium270mgSugar1gVitamin A150IUVitamin C3mgCalcium45mgIron1mg

Video

Notes

  • This salad is even better after being refrigerated overnight.
  • I usually like my chicken salad a little chunky so I typically shred my chicken by hand or cut it up into ½ inch cubes. If I want my chicken salad to look really elegant, though, I like to shred it as finely as possible using a mixer. You could even use a food processor to shred your chicken. Just make sure you don’t over shred your chicken because it will turn into mush.

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