Macro-Friendly Chicken Salad (No Mayo, All Flavor)
Think chicken salad can’t be delicious without a bathtub of mayo? Think again. This creamy, high-protein salad is tangy, crunchy, and loaded with rotisserie chicken, juicy grapes, and a ranch-style dressing—so tasty you’ll actually look forward to lunch.
Equipment
- Knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
- 3 to 4 cups shredded or chopped rotisserie chicken about 14 ounces, measure after prepping
- 2 stalks celery sliced
- 1/2 cup seedless red grapes quartered or sliced
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons light sour cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1 teaspoon lemon juice
- 2 tablespoons sliced almonds
Instructions
- Prep the Chicken: Shred or chop the rotisserie chicken (measure after prepping) and put it in a large mixing bowl.3 to 4 cups shredded or chopped rotisserie chicken
- Chop and Add Veggies: Slice the celery and grapes (make sure they’re seedless), then add them to the bowl with the chicken.2 stalks celery, 1/2 cup seedless red grapes
- Mix the Dressing: In a small bowl, whisk together the Greek yogurt, light sour cream, sea salt, black pepper, garlic powder, dried dill, and lemon juice until it’s smooth and creamy.1/2 cup plain non-fat Greek yogurt, 2 tablespoons light sour cream, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried dill, 1 teaspoon lemon juice
- Combine It All: Pour the dressing over the chicken, celery, and grapes. Add the sliced almonds and stir everything together until well mixed and coated.2 tablespoons sliced almonds
- Serve or Store: Serve right away, or for extra flavor, cover and chill in the fridge for about 30 minutes. Store any leftovers in an airtight container in the fridge for up to 4 days.