When it comes to chicken salad, I know what I like. I want flavor, texture, and a plentiful portion! This healthy lemon almond chicken salad has all of that: flavored with the zest and juice of a lemon, coated in a creamy dressing made of light mayo and yogurt, and sprinkled with crunchy almonds, each bite is better than the next. The serving size for this salad is one heaping, protein-packed cup, which leaves you full and satisfied. Healthy lemon almond chicken salad is sophisticated and delicious for a crowd, but ready in minutes for a quick and easy lunch meal prep for the week.
All about this healthy lemon almond chicken salad
This chicken salad has some really refined, classic flavors: fresh lemon zest for brightness, a creamy dressing made with plain non-fat Greek yogurt and light mayo, the crunch of almonds, and the distinct flavor of tarragon. (Note: if you are not a fan of tarragon or can not find it, you can use fresh parsley instead). The flavors of this chicken salad are special enough to serve to a crowd, but it’s also simple enough to prepare for meal prep for the week!
To serve this chicken salad, the options are endless: you can serve this with mini pitas or crackers for dipping, or on a wrap or sandwich. You can also serve this chicken salad over mixed greens with some salad dressing (I recommend this one from Bolthouse Farms. It would work perfectly here!)
The serving size for this recipe is 1 heaping cup. This is a generous portion and will leave you satisfied and full, plus it is packed with protein between the chicken breast, yogurt, and almonds.
You do not taste the Greek yogurt here; it simply serves as a way to stretch the light mayo used in this recipe!
All about poaching chicken
As always, for any of my recipes that call for poached chicken, you can use a cooked rotisserie chicken, you can use canned chicken, or you can roast your own chicken. Whatever is easiest for you, or whichever method you prefer!
I’ve included step-by-step instructions on the recipe card below for how to poach chicken. If you’ve never done it before, I recommend you trying it. It’s very easy to do, and it’s also more economical than buying a fully-cooked rotisserie chicken (or two, in this case).
I have been poaching my chicken for chicken salads for a while now. Not only is it SUPER easy, but the chicken comes out super moist.
When you’re poaching chicken, you can add any flavor you want to your pot. For example, when I make my Thai Chicken Salad, I use ground ginger and lime in the water. For this recipe, I keep it simple with my basic poaching method. This includes some dried bay leaves, peppercorns, and salt. This is the basic recipe I use for most of my chicken salads, since it can work with most flavor profiles.
To poach the chicken, simply place the raw chicken breast in a large pot. Next, add the salt, peppercorns, crushed garlic cloves, and bay leaves.
Next, cover the chicken with cold water. Make sure everything is submerged under the water. Place the pot on the stove with a lid, and bring the water to a boil. Once boiling, reduce the water to a rapid simmer, and cook uncovered. Cook until the internal temperature of the chicken reaches 165F. You can determine that by using a meat thermometer like this one.
When the chicken has reached the internal temperature of 165, remove it from the pan and place it on a cutting board to cool. Then, shred it using two forks. This method will yield 6 cups of cooked chicken breast.
What you will need to make this healthy lemon almond chicken salad
To make this chicken salad, you will need:
- cooked, shredded chicken breast
- I have included step-by-step instructions below for poaching your own chicken.
- If you prefer, you can use cooked rotisserie chicken (you would need 2 rotisserie chickens for this recipe).
- light mayo
- plain non-fat Greek yogurt
- lemon (zest and juice)
- Dijon mustard
- kosher salt
- fresh cracked pepper
- onion
- fresh tarragon
- You can sub in fresh parsley if you prefer.
- almonds
How to make this chicken salad
Once the chicken is cooked, the rest is so easy. Simply combine the dressing ingredients in a large mixing bowl. Dice the onion, and add the cooked chicken breast, onion, and almonds to the dressing. Taste for seasoning.
How-To Video
Healthy Lemon Almond Chicken Salad
Equipment
- large pot
- mixing bowl
Ingredients
Poached Chicken - you can skip this step and use 6 cups of cooked shredded chicken
- 3 lbs chicken breast, raw
- 1 tsp kosher salt
- 1 tbsp whole peppercorns
- 2 bay leaves, dried
- 2 cloves garlic, smashed
Salad
- 1/2 cup light mayo
- 1/2 cup plain non fat Greek yogurt
- 1 lemon, zested and juiced
- 1 tbsp Dijon
- 1/2 tsp kosher salt
- fresh cracked pepper
- 1/2 cup onion, diced
- 2 tbsp tarragon, fresh, chopped, can sub: fresh parsley
- 1/2 cup almonds, chopped
Instructions
Poached Chicken - you can skip this step and use 6 cups of cooked shredded chicken
- Add the raw chicken breast to the bottom of a large pot.
- Add the salt, peppercorns, smashed garlic cloves, and bay leaves.
- Cover the chicken with cold water.
- Place the lid on the pot, and bring the water to a boil.
- Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F.
- Remove the chicken to a cutting board to cool.
- Chop or shred the chicken.
- Yields 6 cups of cooked chicken. You can skip this altogether and purchase cooked chicken breast instead.
Salad
- Chop the onion, tarragon, and almonds.
- Combine the yogurt and mayo in the bottom of a large mixing bowl. Add the zest and juice of the lemon, Dijon, salt, and pepper.
- Whisk together to form a dressing.
- Fold in the cooked chicken and the diced onion, almonds, and tarragon.
- Taste for seasoning.
Notes
- 5 WW points (green plan)
- 4 WW points (blue and purple plans)
Nutrition
Related Posts
This reminds me of my favorite chicken salad we used to buy from Publix when we lived in Florida. It had the sliced almonds and tarragon with a light dressing such as yours. So wonderfully refreshing and yummy.
Oh my this was amazing! I saw you post this on your Instagram stories and had to make it. Grabbed the ingredients yesterday and made it this morning. The lemon and tarragon makes this very fresh and light. I’ve never used tarragon before in my cooking and realized I may need to. Another winner! Thanks for creating a non-boring chicken salad. Lunches this week are going to be fancy.
This salad was just as good as stated in this recipe. My preference was with the fresh parsley. Yum and thanks.
I used a Lemon flavor rotisserie chicken but followed the rest exactly. Loved it. Great on a wrap for my lunch this week.
Love this light refreshing salad so much! I am a huge lemon fan so this will definitely go into my rotation! I do think next time I’ll make slightly less dressing as it was a little thick for me. Other than that this is amazing!!
This was very tasty. I followed the recipe exactly and the chicken was tough. What did I do wrong? Thanks!
Made this today and it is amazing. I’ve made 4 or 5 of the chicken salad recipes and this and classic herb are my favorites so far. Very easy and only 4 points blue.
This chicken salad is outstanding!!! Definitely will be making this again! Tarragon is such a nice herb to add with the lemon. Perfect combination.
This has become my new favorite chicken salad recipe! I can’t get enough!
So easy and delicious! I ended up using canned chicken, and it was still so delicious! Definitely will become part of my weekly meal prep rotation.
This was absolutely delicious! It was super easy to make and a great meal prep option for work. I will definitely make this again.
Delicious! It’s so light and fresh with the lemon! My new favorite chicken salad recipe. I also like the half Mayo, half Greek yogurt.
Love this chicken salad! Not a greek yogurt fan, but you were right about not even tasting it.
I have tried several of your recipes. Thanks for sharing and providing the points calculations for WW.
This salad is very good! And you are right, it is tasty and filling. Lunch for the entire week- check!
A CLASSIC FLAVOR PROFILE, IT’S MY GO TO WITH THE POACHED CHICKEN, OR LEFT OVER CHICKEN.
GREAT RECIPE STEPH!
Love this one! Thank you for another delicious recipe!!!
So delicious! I used toasted pecans because it’s what I had on hand. The dressing was amazing. Adding to my lunch rotation!
Made this today and it’s soo good!! The lemon adds a really bright quality. I couldn’t find tarragon so used parsley instead. I think the tarragon would be really nice but mine was great as is! Thank you for a great lunch recipe!
Perfect chicken salad! I followed the recipe as written and wouldn’t change a thing. My first time using tarragon and it added so much flavor to the dish. Thx Steph!
This is SO simple yet somehow exactly what I want a good quality chicken salad to taste like. I used parsley instead of tarragon because it’s what I had on hand.. I’m have to try with tarragon next time. Really nice recipe!
This chicken salad is delicious!
This chicken salad is so good!! I made it dairy free by using the so delicious brand of plain coconut yogurt. This will be a regular on my lunch meal prep menu. I paired it with a some simple mills almond crackers….yum!!
Super easy and flavorful! I am not a good cook by any means and this was a breeze. I used rotisserie chicken to make it even easier. Foolproof recipe!
This recipe was super easy and delicious! I am not an avid meal prepper/cooker but this was foolproof! I used rotisserie chicken to make it even easier. Very flavorful and simple.
One of my favorite chicken salad recipes! The tarragon adds such a unique flavor. This time I only had dried tarragon so I made up for it by adding more salt. It goes so well with Good Thins and lettuce cups.