Low Fat Chicken Salad Recipe

Spring is here and summer is just around the corner, and this healthy, low fat chicken salad is one of our favorite recipes around this time of year. This healthy version of chicken salad is great to make for picnics, BBQs, summer events, or even an easy meal prep recipe you can eat throughout the week. 

Simply serve over a bed of romaine lettuce for a refreshing crunch, or on a rice cake, wheat toast, or whole grain crackers for a more traditional feel (just remember to count those calories when tracking). If you are new to counting calories for weight loss you can learn about that and so much more by checking out our free weight loss resources. 

Save this healthy recipe for an upcoming BBQ or your next meal prep and let us know if you try it out!

Low Fat Chicken Salad Recipe

Ingredients

Dressing Recipe

Whisk ½ cup yogurt, ¼ cup honey mustard dressing, 1 tsp salt until well combined, then slowly drizzle in 1 TBSP of olive oil while continuing to whisk until emulsified.

Instructions

Cook and shred chicken (see note below). 

While the chicken cooks, slice 1 cup of seedless grapes, dice 1 cup green apple, dice ½ cup of celery, and chop 1-2 TBS of tarragon and green onions if using. 

Make the honey mustard yogurt dressing. Whisk ½ cup yogurt, ¼ cup honey mustard dressing, 1 tsp salt until well combined, then slowly drizzle in 1 TBSP of olive oil while continuing to whisk until emulsified. Once combined, set aside.

Next, in a large bowl mix the cooled shredded chicken with the other mix-ins (almonds, grapes, apples, celery, tarragon, green onions).

Then, add the honey mustard dressing (you can reserve some to drizzle for serving if desired). Mix well to coat all ingredients. If dry add another 1-2 TBSP Bolthouse farms honey mustard (for an extra 10 calories). 

To Serve: Eat over a bed of romaine lettuce or on a slice of whole wheat toast, whole grain crackers, or rice cake. Drizzle any leftover dressing over the top. 

Note: Shredded Chicken Instructions (Two Methods)

Instant Pot Directions: Sprinkle chicken with seasonings (salt, pepper, garlic powder). Place in the instant pot and add 1 cup of chicken broth. Pressure cook for 15 minutes, then let release naturally (do not release manually). Drain, shred, and let cool.

Oven Directions: Preheat oven to 350. Sprinkle chicken with seasonings (salt, pepper, garlic powder). Bake in oven for 25-30 minutes or once internal temperature reaches 165 F. Chop or shred chicken and let cool.