When in doubt, chicken salad is the perfect solution to the question “what’s for lunch?” This one is flavor-packed with fresh herbs, bright flavors, and delicious ingredients. Coming together in minutes, this recipe could not be easier to put together. The perfect meal prep, this chicken salad is bursting with flavor and nutrient-rich ingredients. Add this healthy green goddess chicken salad to your meal prep menu this week!
What you’ll need to make this recipe
- plain non-fat Greek yogurt
- I use Fage 0% yogurt.
- light mayo
- I like using Hellman’s light mayo.
- lemon zest and juice
- This adds vibrancy, flavor, and a touch of acidity to round out the flavor and creaminess of the dressing.
- white vinegar
- avocado
- Adds more creaminess to the yogurt and mayo.
- scallions
- basil
- fresh dill
- red onion
- cooked chicken breast
- I love using rotisserie chicken here for the ultimate shortcut.
How I lighten up my chicken salad recipes
Over the years, I have been able to perfect the formula of making a lightened-up chicken salad recipe that does not actually taste lightened-up. The key to this is using light mayo, and then stretching it by using plain non-fat Greek yogurt. Using yogurt helps the mayo go farther, but without a ton of added calories and without changing the flavor of the chicken salad.
What I love about this particular chicken salad recipe is the addition of amazing whole foods, such as avocado, and fresh and vibrant herbs. This chicken salad is so packed with flavor by using minimal spices (salt only) and enhancing the natural flavors of delicious herbs and ingredients like fresh lemon. This is a chicken salad you can really feel good about eating, especially because of the healthy fats offered by the avocado. Serve this chicken salad on its own, on top of mixed greens, in a wrap, on toast, or my new favorite way: on top of rice cakes for the perfect low calorie crunch.
Check out these other lightened up chicken salad recipes:
- Light Dill Ranch Chicken Salad
- Lightened-Up Southwestern Inspired Chicken Salad
- Healthy Greek Chicken Salad
How to make this chicken salad recipe
To make this easy chicken salad recipe, start by making the dressing (the star of the show). Once you finish the dressing, the rest is so easy! To make the dressing, simply combine the mayo, yogurt, avocado, vinegar, lime zest and juice, salt, and herbs in the food processor. Blend the ingredients until they form a smooth, thick and creamy dressing. Shred the cooked chicken breast and finely chop the red onion; add them to a bowl, and then top with the creamy dressing. Toss to combine and taste for seasoning.
Healthy Green Goddess Chicken Salad
Equipment
- food processor
- mixing bowl
Ingredients
- 1/4 cup light mayo
- 1/4 cup plain non fat Greek yogurt
- 1 tbsp white wine vinegar
- 1 lemon, zested and juiced
- 4 oz avocado
- 2 cloves garlic, fresh
- 2 scallions, chopped, fresh
- 2 tbsp dill, fresh
- 2 tbsp basil, fresh
- 1/4 cup red onion, diced
- 2 chicken breasts, cooked (I used rotisserie chicken)
- 1/2 tsp kosher salt
Instructions
- To a food processor, add the mayo, yogurt, avocado, vinegar, lemon zest and juice, garlic, dill, basil, scallions, and salt.
- Puree the ingredients in the food processor until a thick, creamy, smooth dressing forms.
- In a large bowl, shred the chicken and add the minced onion. Pour the dressing on top.
- Stir to combine and until the chicken is thoroughly coated in the dressing.
Notes
Nutrition
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How many avocados is 4 oz.? And how many cups of rotisserie chicken did you use?
I just got doe making this!1 tastes DELICIOUS!! It’s light, creamy. lemony. I kind of reminds me of the Greek Goddess Dressing- but better. I bet tomorrow it will taste even better!! Can’t wait to eat this for lunches this week! THANK You!!
Just made it yesterday and it is very good. I used one avocado that I weighed out to be 4 oz but had to add more because the juice of an entire lemon was way too overpowering. I added additional avocado and Greek yogurt to tone down the lemon and it tastes great! I would suggest starting with less lemon and then adding if you want more. This is not a knock on the recipe but rather personal preference. Would make again.
Lovely! I very much enjoyed the salad with added whole-weat pasta for lunch. However I agree with Karin’s earlier comment: I found the juice of half a lemon was enough.
So good!! It’s very bright and fresh and I really enjoyed it! Thanks for another delicious recipe!
So healthy and flavorful. This may be my favorite chicken salad recipe, yet.
My new favorite salad for lunches! It is so good and refreshing. The dressing is AMAZING!!
Making it again this weekend for next week.
Does the avocado turn it brown during the week?