20 Delicious Chicken Salad Recipes Healthy

Great news for chicken salad lovers! Whether you’re in the mood for something light and refreshing or rich and creamy, we’ve gathered 20 healthy recipes that promise to delight your taste buds. Perfect for quick lunches, picnics, or a fuss-free dinner, these dishes are sure to become your new favorites. Dive in and discover the endless possibilities of chicken salad that are as nutritious as they are delicious!

Classic Chicken Salad with Mayonnaise

Oh, you’re going to love this classic chicken salad with mayonnaise—it’s creamy, crunchy, and just the thing for a quick lunch or a light dinner. Perfect for those days when you want something satisfying without spending hours in the kitchen.

Ingredients

• 2 cups cooked chicken, shredded (I like using leftover rotisserie chicken for extra flavor)
• 1/2 cup mayonnaise (go for the full-fat version for the best creaminess)
• 1/4 cup celery, finely chopped (adds a nice crunch)
• 1/4 cup red onion, finely diced (soak in cold water for 5 minutes if you want to mellow the sharpness)
• 1 tbsp fresh lemon juice (brightens up the whole dish)
• 1/2 tsp salt (I always start with this and adjust as needed)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1/4 cup chopped pecans (optional, but they add a lovely texture)

Instructions

1. In a large mixing bowl, combine the shredded chicken, mayonnaise, celery, red onion, lemon juice, salt, and black pepper.
2. Mix everything together until well combined. Tip: If the salad seems too dry, add a little more mayonnaise, one tablespoon at a time.
3. Fold in the chopped pecans if you’re using them. Tip: Toasting the pecans beforehand brings out their nutty flavor.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Tip: This resting time allows the flavors to meld together beautifully.

Perfect for scooping onto a bed of greens, stuffing into a sandwich, or just eating straight out of the bowl. The creamy mayonnaise coats every bite, while the celery and pecans add a satisfying crunch. Try it on toasted whole grain bread for a hearty lunch!

Greek Yogurt Chicken Salad

Kickstart your meal prep with this Greek Yogurt Chicken Salad—it’s creamy, tangy, and packed with protein. You’ll love how easy it is to whip up, and it’s perfect for those busy days when you need something quick yet satisfying.

Ingredients

• 2 cups cooked chicken, shredded (I like using leftover rotisserie chicken for extra flavor)
• 1/2 cup Greek yogurt (go for full-fat for the creamiest texture)
• 1/4 cup mayonnaise (trust me, this little bit makes all the difference)
• 1 tbsp lemon juice (freshly squeezed, please!)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground is my preference)
• 1/2 cup diced celery (for that perfect crunch)
• 1/4 cup diced red onion (soak in cold water for 5 minutes if you want to tame the bite)
• 1/4 cup chopped fresh dill (don’t skip this—it’s a game-changer)

Instructions

1. In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth.
2. Add the shredded chicken, diced celery, red onion, and fresh dill to the bowl. Tip: If you’re not a fan of raw onion’s sharpness, those 5 minutes in cold water really help.
3. Gently fold everything together until the chicken and veggies are evenly coated with the yogurt mixture. Tip: Don’t overmix to keep the texture nice and chunky.
4. Taste and adjust the seasoning if needed. Sometimes I add an extra pinch of salt or a squeeze of lemon at this point.
5. Cover and refrigerate for at least 30 minutes before serving. Tip: This resting time lets the flavors meld together beautifully.

Zesty and refreshing, this chicken salad is fantastic on its own, stuffed in a pita, or piled high on a bed of greens. The creamy yogurt dressing clings to every bite, and the fresh dill brightens up the whole dish. Try it with a side of crispy pita chips for an extra crunch!

Avocado Chicken Salad

Just when you think chicken salad can’t get any better, along comes this creamy, dreamy avocado version. It’s perfect for those days when you’re craving something light yet satisfying, and guess what? It’s a breeze to make.

Ingredients

• 2 cups cooked chicken, shredded (I love using rotisserie chicken for its flavor and convenience)
• 1 large avocado, mashed (make sure it’s ripe for that perfect creaminess)
• 1/4 cup Greek yogurt (adds a nice tang and keeps it light)
• 1 tbsp lime juice (freshly squeezed, please, for that zesty kick)
• 1/4 cup red onion, finely diced (for a bit of crunch and color)
• Salt and pepper to taste (I’m generous with the pepper for a little heat)

Instructions

1. In a large bowl, combine the shredded chicken and mashed avocado. Mix gently to keep some texture.
2. Add the Greek yogurt and lime juice to the bowl. Stir until everything is well combined.
3. Fold in the diced red onion, then season with salt and pepper. Taste and adjust the seasoning if needed.
4. Let the salad chill in the fridge for at least 30 minutes before serving. This helps the flavors meld together beautifully.

Ultra-creamy with a hint of tang and crunch, this avocado chicken salad is a game-changer. Serve it on toasted whole grain bread for a hearty sandwich or over a bed of greens for a lighter option. Either way, it’s downright delicious.

Cranberry Walnut Chicken Salad

Ready to whip up something that’s both refreshing and satisfying? This Cranberry Walnut Chicken Salad is your go-to for a quick lunch or a light dinner, packed with flavors and textures that’ll keep you coming back for more.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover rotisserie chicken for this—it’s juicy and flavorful)
• 1/2 cup dried cranberries (the sweet-tart pop is irresistible)
• 1/2 cup walnuts, chopped (toasting them lightly brings out their nutty goodness)
• 1/4 cup mayonnaise (go for the full-fat version for creaminess)
• 1 tbsp Dijon mustard (adds a nice tangy kick)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground if you have it)
• 2 stalks celery, finely chopped (for that essential crunch)

Instructions

1. In a large bowl, combine the shredded chicken, dried cranberries, chopped walnuts, and celery.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to let the flavors meld together beautifully.
4. Give the salad a final taste and adjust the seasoning if needed. Tip: If you like it creamier, add a tablespoon more of mayonnaise.
5. Serve chilled or at room temperature. Tip: This salad is fantastic on a bed of greens, stuffed in a pita, or as a sandwich filler for an easy, delicious meal.

Unbelievably easy, right? The creamy dressing clings to every bite, while the cranberries and walnuts add a delightful contrast. Try it with a side of crispy crackers for an extra crunch!

Curry Chicken Salad

Let’s dive into making a curry chicken salad that’s bursting with flavor and perfect for any occasion. You’ll love how easy it is to whip up this dish that’s both comforting and a little exotic.

Ingredients

• 2 cups cooked chicken, shredded (I like using leftover roast chicken for extra flavor)
• 1/2 cup mayonnaise (go for the full-fat version for the best texture)
• 1 tbsp curry powder (adjust based on how spicy you like it)
• 1/4 cup red grapes, halved (they add a sweet pop in every bite)
• 1/4 cup celery, finely chopped (for that essential crunch)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. In a large mixing bowl, combine the shredded chicken and mayonnaise. Mix until the chicken is evenly coated.
2. Add the curry powder to the bowl. Stir well to ensure the chicken is uniformly seasoned. Tip: Toast the curry powder in a dry pan for 30 seconds before adding to deepen the flavors.
3. Fold in the halved grapes and chopped celery. The goal is to distribute them evenly without crushing the grapes.
4. Drizzle the lemon juice over the salad and gently toss. Tip: The acid from the lemon juice brightens the dish and balances the richness of the mayo.
5. Season with salt, starting with 1/4 tsp, then taste and adjust as needed. Tip: Always taste as you go to ensure the flavors are to your liking.

Unbelievably simple, right? This curry chicken salad is creamy with a hint of spice and bursts of sweetness from the grapes. Serve it on a bed of greens, between slices of crusty bread, or with crackers for a quick snack.

Buffalo Chicken Salad

Think you’ve tried every buffalo chicken recipe out there? This Buffalo Chicken Salad is a game-changer, combining the spicy kick of buffalo sauce with the cool crunch of fresh veggies. Perfect for those days when you’re craving something hearty but don’t want to overdo it.

Ingredients

• 2 cups shredded cooked chicken (I love using leftovers from last night’s roast)
• 1/2 cup buffalo sauce (go for your favorite brand, but I swear by Frank’s RedHot)
• 1/4 cup ranch dressing (homemade or store-bought, your call)
• 1 cup chopped celery (for that essential crunch)
• 1/2 cup crumbled blue cheese (because it’s not buffalo chicken without it)
• 4 cups mixed greens (I’m a fan of arugula for its peppery bite)

Instructions

1. In a large bowl, toss the shredded chicken with buffalo sauce until evenly coated. Tip: Let it sit for 5 minutes to soak up all that spicy goodness.
2. Add the ranch dressing to the bowl and mix well. This step is key for balancing the heat with a creamy coolness.
3. Fold in the chopped celery and crumbled blue cheese. Tip: Save a little cheese to sprinkle on top for presentation.
4. Divide the mixed greens among four plates, then top each with the buffalo chicken mixture. Tip: For an extra crunch, serve with a side of toasted baguette slices.

Makes for a dish that’s as vibrant in flavor as it is in color. The creamy, spicy chicken pairs perfectly with the crisp greens, making every bite a delightful contrast. Try serving it in a wrap for a portable lunch option that doesn’t skimp on taste.

Pesto Chicken Salad

Delicious doesn’t even begin to describe this pesto chicken salad. It’s the perfect mix of creamy, herby, and downright satisfying, making it a go-to for lunches or a light dinner.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover rotisserie chicken for this)
• 1/2 cup mayonnaise (go for the full-fat version for the best flavor)
• 1/4 cup pesto (homemade or store-bought, but extra basil is always a win)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. In a large bowl, combine the shredded chicken, mayonnaise, and pesto. Mix until the chicken is evenly coated.
2. Add the lemon juice and garlic powder to the bowl. Stir well to incorporate all the flavors.
3. Season with salt and pepper, adjusting to your liking. Remember, you can always add more, so start with a little.
4. Let the salad chill in the fridge for at least 30 minutes before serving. This helps the flavors meld together beautifully.
5. Give it a quick stir before serving to refresh the texture and taste.

Rich in flavor and with a texture that’s both creamy and chunky, this pesto chicken salad is fantastic on its own, stuffed in a wrap, or even as a topping for a crisp green salad. The possibilities are endless!

Apple Pecan Chicken Salad

How about we whip up something fresh and satisfying for lunch today? This Apple Pecan Chicken Salad is a crunchy, sweet, and savory mix that’s perfect for those days when you want something light yet filling.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover roast chicken for extra flavor)
• 1 large apple, diced (Honeycrisp is my favorite for its sweetness and crunch)
• 1/2 cup pecans, roughly chopped (toasting them lightly brings out their nuttiness)
• 1/4 cup mayonnaise (go for the full-fat version for the creamiest texture)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground gives the best aroma)

Instructions

1. In a large bowl, combine the shredded chicken, diced apple, and chopped pecans.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and toss gently until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Serve the salad on a bed of greens, in a sandwich, or with crackers for a crunchy contrast. Tip: For an extra touch of sweetness, drizzle a little honey on top before serving.

Kick back and enjoy the delightful contrast of textures and flavors in this salad. The crispness of the apple and pecans against the tender chicken is simply irresistible. Try stuffing it into a whole wheat pita for a portable lunch option!

Grapes and Almonds Chicken Salad

Hey, you’re going to love this Grapes and Almonds Chicken Salad—it’s fresh, crunchy, and just the right amount of sweet. Perfect for those days when you want something light but satisfying.

Ingredients

• 2 cups cooked chicken, shredded (I like using leftover rotisserie chicken for extra flavor)
• 1 cup red grapes, halved (trust me, the pop of sweetness is key)
• 1/2 cup sliced almonds, toasted (toasting brings out their nutty goodness)
• 1/4 cup mayonnaise (go for the full-fat version for creaminess)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/4 tsp salt (I always use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, and toasted almonds.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Tip: Use a rubber spatula to fold the ingredients together to keep the grapes from getting squished.
4. Let the salad chill in the refrigerator for at least 30 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.
5. Give the salad a quick stir before serving to redistribute the dressing. Tip: If it looks a bit dry, you can add a teaspoon more of mayonnaise or lemon juice to loosen it up.

Light and refreshing, this salad has a delightful mix of textures—from the juicy grapes to the crunchy almonds. Serve it on a bed of greens or in a sandwich for a quick, tasty lunch.

Bacon Ranch Chicken Salad

Wondering what to make for lunch that’s both satisfying and easy? You’ll love this Bacon Ranch Chicken Salad—it’s creamy, crunchy, and packed with flavor.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 6 strips bacon, cooked and crumbled (go for thick-cut if you can)
• 1/2 cup ranch dressing (homemade or store-bought, but full-fat tastes best)
• 1/4 cup sour cream (this adds a nice tang)
• 1/2 cup shredded cheddar cheese (sharp cheddar gives a great bite)
• 1/4 cup green onions, chopped (for a little freshness)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp onion powder (for that extra layer of flavor)
• Salt and pepper to taste (I usually start with 1/4 tsp each)

Instructions

1. In a large bowl, combine the shredded chicken and crumbled bacon.
2. Add the ranch dressing and sour cream to the bowl. Mix well to coat the chicken and bacon evenly.
3. Stir in the shredded cheddar cheese, chopped green onions, garlic powder, and onion powder. Season with salt and pepper.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This lets the flavors meld together beautifully.
5. Give the salad a quick stir before serving. Taste and adjust seasoning if needed.

So there you have it—a salad that’s creamy from the ranch, crunchy from the bacon, and just all-around delicious. Try serving it on a bed of lettuce, in a sandwich, or with crackers for a quick snack.

Southwest Chicken Salad

Zesty and vibrant, this Southwest Chicken Salad is your go-to for a quick, flavorful meal that doesn’t skimp on freshness or taste. You’ll love how the smoky spices and crisp veggies come together in this dish.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 1 tsp chili powder (smoked paprika works great too for extra depth)
• 1/2 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• 1/4 tsp garlic powder (fresh minced garlic is a solid swap)
• Salt, just a pinch (I use sea salt for its clean taste)
• 4 cups romaine lettuce, chopped (the crunchier, the better)
• 1 cup cherry tomatoes, halved (they’re like little bursts of sweetness)
• 1/2 cup black beans, rinsed and drained (canned is fine, but give them a good rinse)
• 1/2 cup corn kernels (fresh off the cob or frozen and thawed both work)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
• 1 avocado, diced (wait to cut this until the end to keep it fresh)
• 1/4 cup cilantro, chopped (omit if you’re not a fan, but it adds a nice herby kick)
• 1 lime, juiced (about 2 tbsp, and zest it first if you want extra tang)
• 2 tbsp sour cream (Greek yogurt is a lighter alternative)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F. A well-heated surface gives those chicken breasts a perfect sear.
2. Rub the chicken breasts with olive oil, then sprinkle both sides with chili powder, cumin, garlic powder, and salt. Don’t be shy with the spices—they’re the soul of the dish.
3. Grill or cook the chicken for 6-7 minutes per side, or until the internal temperature hits 165°F. Let it rest for 5 minutes before slicing to keep those juices locked in.
4. While the chicken rests, toss the romaine, tomatoes, black beans, corn, red onion, and avocado in a large bowl. Tip: Add the avocado last to prevent it from getting mushy.
5. Whisk together the lime juice and sour cream in a small bowl for the dressing. Drizzle it over the salad and give everything a gentle toss to coat.
6. Slice the rested chicken and arrange it on top of the salad. Sprinkle with cilantro for that final fresh touch.

Just like that, you’ve got a Southwest Chicken Salad that’s bursting with textures and flavors. The creamy avocado and dressing balance the smoky chicken, while the crisp veggies add a refreshing crunch. Try serving it in a tortilla bowl for a fun twist that’s sure to impress.

Thai Chicken Salad

Ever find yourself craving something light yet packed with flavor? This Thai Chicken Salad is your answer—it’s fresh, zesty, and ridiculously easy to whip up.

Ingredients

• 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for this—so handy!)
• 1 cup shredded purple cabbage (adds a nice crunch and pop of color)
• 1/2 cup shredded carrots (I like to julienne them for extra texture)
• 1/4 cup chopped cilantro (don’t skip this—it’s a game-changer)
• 1/4 cup chopped green onions (both green and white parts for maximum flavor)
• 1/4 cup roasted peanuts (for that perfect crunch)
• 1/4 cup Thai sweet chili sauce (my secret ingredient for the perfect balance of sweet and spicy)
• 2 tbsp lime juice (freshly squeezed, please—it makes all the difference)
• 1 tbsp fish sauce (trust me, it’s essential for that authentic Thai taste)
• 1 tbsp extra virgin olive oil (my go-to for dressings)

Instructions

1. In a large bowl, combine the shredded chicken, purple cabbage, carrots, cilantro, and green onions.
2. In a small bowl, whisk together the Thai sweet chili sauce, lime juice, fish sauce, and olive oil until well blended.
3. Pour the dressing over the chicken mixture and toss until everything is evenly coated. Tip: Let it sit for 10 minutes to let the flavors meld.
4. Just before serving, sprinkle the roasted peanuts on top for that extra crunch. Tip: If you’re not serving immediately, keep the peanuts separate to maintain their texture.
5. Give it one final gentle toss to distribute the peanuts evenly.

This salad is a delightful mix of textures—crunchy, tender, and everything in between. The flavors are bold and vibrant, with a perfect balance of sweet, spicy, and tangy. Try serving it in lettuce cups for a fun, hands-on meal!

Spinach and Feta Chicken Salad

Let’s talk about a salad that’s anything but boring—spinach and feta chicken salad. It’s fresh, flavorful, and packed with protein, making it perfect for those days you want something light yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 4 cups fresh spinach (baby spinach is my favorite for its tenderness)
• 1/2 cup crumbled feta cheese (the more, the merrier, in my opinion)
• 1/4 cup extra virgin olive oil (it’s my go-to for dressings)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). A hot surface ensures a nice sear on the chicken.
2. Season the chicken breasts with garlic powder, salt, and pepper on both sides. This is where you can really tailor the flavor to your liking.
3. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. A meat thermometer is your best friend here to avoid overcooking.
4. Let the chicken rest for 5 minutes after cooking. This keeps it juicy when you slice it.
5. While the chicken rests, toss the spinach, feta cheese, olive oil, and lemon juice in a large bowl. The olive oil and lemon juice create a simple, bright dressing.
6. Slice the chicken and add it to the salad. The warmth of the chicken slightly wilts the spinach, which I love.

This salad is a delightful mix of textures—crisp spinach, creamy feta, and tender chicken. Try serving it with a slice of crusty bread to soak up the dressing, or add some avocado for extra creaminess.

Blue Cheese and Pear Chicken Salad

Oh, you’re going to love this twist on chicken salad—it’s got the creamy tang of blue cheese paired with sweet, juicy pears for a combo that’s downright addictive. Perfect for those days when you want something a little fancy but still easy to throw together.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 1/2 cup blue cheese, crumbled (go for the good stuff—it makes all the difference)
• 1 large pear, diced (any variety works, but I’m partial to Bartlett for their sweetness)
• 1/4 cup mayonnaise (full-fat for creaminess, but light works too)
• 1 tbsp lemon juice (freshly squeezed, please—it brightens everything up)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 2 tbsp walnuts, chopped (toasted for extra crunch)

Instructions

1. In a large bowl, combine the shredded chicken, crumbled blue cheese, and diced pear.
2. In a small bowl, whisk together the mayonnaise and lemon juice until smooth.
3. Pour the mayonnaise mixture over the chicken mixture and gently toss to coat everything evenly.
4. Season with salt and black pepper, then give it one more gentle mix to distribute the seasoning.
5. Fold in the chopped walnuts for that perfect crunch.
6. Let the salad chill in the fridge for at least 30 minutes to let the flavors meld together—trust me, it’s worth the wait.

Every bite of this salad is a delightful mix of creamy, crunchy, sweet, and tangy. Serve it on a bed of greens for a light lunch, or pile it high on toasted bread for a satisfying sandwich.

Mango Chutney Chicken Salad

Feeling like you need a little tropical twist in your meal prep? This Mango Chutney Chicken Salad is your ticket to a flavorful escape, combining juicy chicken with the sweet and tangy kick of mango chutney.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover rotisserie chicken for extra flavor)
• 1/2 cup mango chutney (the chunkier, the better for texture)
• 1/4 cup Greek yogurt (makes it creamy without being too heavy)
• 1 tbsp lemon juice (freshly squeezed, please!)
• 1/2 tsp curry powder (adds a warm, spicy note)
• 1/4 cup chopped cilantro (if you’re not a fan, parsley works too)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. In a large bowl, combine the shredded chicken and mango chutney. Mix well to ensure the chicken is evenly coated.
2. Add the Greek yogurt, lemon juice, and curry powder to the bowl. Stir until everything is nicely blended.
3. Fold in the chopped cilantro gently to keep those lovely green bits intact.
4. Season with salt, starting with 1/4 tsp, then taste and adjust as needed. Remember, you can always add more, but you can’t take it away!
5. Cover the bowl and refrigerate for at least 30 minutes. This lets the flavors mingle and get to know each other.

Out of the fridge, this salad is a dream—creamy, with pops of sweetness from the chutney and a hint of spice. Serve it on toasted whole grain bread for a sandwich that’s anything but boring, or scoop it onto a bed of greens for a lighter option.

Peanut Butter Chicken Salad

Alright, let’s dive into making this Peanut Butter Chicken Salad that’s been a game-changer for my lunch prep. You’re going to love how the creamy peanut butter dressing brings everything together.

Ingredients

• 2 cups cooked chicken, shredded (I like using leftover rotisserie chicken for extra flavor)
• 1/2 cup creamy peanut butter (go for the natural kind, it’s smoother)
• 2 tbsp soy sauce (low sodium works great here)
• 1 tbsp honey (local if you can, it adds a nice floral touch)
• 1 tbsp rice vinegar (this gives the dressing its perfect tang)
• 1/4 cup olive oil (extra virgin is my go-to for dressings)
• 4 cups mixed greens (I’m all about that arugula and spinach mix)
• 1/2 cup shredded carrots (for a bit of crunch and color)
• 1/4 cup chopped green onions (because everything’s better with a little onion)

Instructions

1. In a medium bowl, whisk together the peanut butter, soy sauce, honey, and rice vinegar until smooth.
2. Slowly drizzle in the olive oil while continuing to whisk, creating a creamy dressing. Tip: If the dressing is too thick, add a tablespoon of warm water to thin it out.
3. In a large salad bowl, toss the mixed greens, shredded chicken, carrots, and green onions together.
4. Pour the dressing over the salad and toss until everything is evenly coated. Tip: Don’t drown the salad; start with half the dressing and add more as needed.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: This salad tastes even better the next day, so feel free to make it ahead.

You’ll notice the salad has a perfect balance of creamy and crunchy textures, with the peanut butter dressing adding a rich depth. Try serving it in a wrap or over a bed of quinoa for a hearty twist.

Sun-Dried Tomato Chicken Salad

Let me tell you about this Sun-Dried Tomato Chicken Salad that’s been a game-changer for my summer lunches. It’s packed with flavor, easy to whip up, and honestly, it’s just what you need when you’re craving something light yet satisfying.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover rotisserie chicken for this—it’s a time-saver!)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (the oil-packed ones have the best flavor, trust me)
• 1/4 cup mayonnaise (go for the full-fat version here; it makes all the difference)
• 1 tbsp Dijon mustard (this adds a nice tangy kick)
• 1/4 cup red onion, finely diced (soak them in cold water for 10 minutes if you want to mellow out the sharpness)
• Salt and pepper to taste (but really, don’t skip the pepper)

Instructions

1. In a large mixing bowl, combine the shredded chicken, chopped sun-dried tomatoes, mayonnaise, and Dijon mustard. Mix well until everything is evenly coated.
2. Add the finely diced red onion to the bowl. Gently fold it into the chicken mixture to distribute it evenly.
3. Season the salad with salt and pepper. Start with a pinch of each, mix, then taste and adjust as needed. Remember, you can always add more, but you can’t take it out!
4. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This step is crucial—it lets the flavors meld together beautifully.

What you’ll love about this salad is how the sun-dried tomatoes add a sweet, intense flavor that pairs perfectly with the creamy mayo and tangy mustard. Serve it on a bed of greens, stuffed in a pita, or just eat it straight out of the bowl—no judgment here.

Chickpea and Chicken Salad

Craving something light yet satisfying? This chickpea and chicken salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 cup cooked chicken breast, shredded (I like to use leftovers from last night’s roast chicken for extra flavor)
• 1 can (15 oz) chickpeas, drained and rinsed (go for low-sodium if you’re watching your salt intake)
• 1/4 cup red onion, finely diced (soak in cold water for 5 minutes to mellow the sharpness)
• 1/2 cup cucumber, diced (I leave the skin on for crunch and color)
• 1/4 cup fresh parsley, chopped (flat-leaf parsley is my favorite for its bright taste)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference here)
• 1 tbsp lemon juice (freshly squeezed, please, for that zesty kick)
• 1/2 tsp salt (I use sea salt for its clean flavor)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. In a large bowl, combine the shredded chicken, chickpeas, red onion, cucumber, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Give the salad a final toss and adjust the seasoning if needed. Tip: If you’re not serving immediately, hold off on adding the dressing to keep the veggies crisp.
5. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

So there you have it—a salad that’s as versatile as it is delicious. The chickpeas add a hearty texture, while the lemon dressing brings a refreshing zing. Perfect for picnics, lunches, or a light dinner with a slice of crusty bread.

Quinoa Chicken Salad

You’re going to love this Quinoa Chicken Salad—it’s fresh, filling, and packed with flavors that just pop. Perfect for those days when you want something healthy but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup quinoa (I always rinse mine under cold water to get rid of any bitterness)
• 2 cups water (for that perfectly fluffy quinoa)
• 1 lb chicken breast (boneless, skinless—trust me, it’s easier)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1/2 tsp salt (just enough to bring out the flavors)
• 1/4 tsp black pepper (freshly ground if you’ve got it)
• 1 cup cherry tomatoes, halved (they’re like little bursts of joy)
• 1/2 cucumber, diced (for that crunch we all crave)
• 1/4 cup red onion, finely chopped (a little goes a long way)
• 2 tbsp lemon juice (freshly squeezed, please—it makes all the difference)
• 1/4 cup feta cheese, crumbled (because everything’s better with cheese)
• 2 tbsp fresh parsley, chopped (for that final touch of green)

Instructions

1. Rinse the quinoa under cold water until the water runs clear—this step is key to avoiding bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam do its thing is crucial.
4. After 15 minutes, remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
5. While the quinoa cooks, heat the olive oil in a skillet over medium-high heat. Season the chicken breast with salt and pepper.
6. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let it rest for a few minutes before slicing to keep it juicy.
7. In a large bowl, combine the cooked quinoa, sliced chicken, cherry tomatoes, cucumber, red onion, lemon juice, and feta cheese.
8. Toss everything gently to mix. Tip: Add the parsley last to keep it fresh and vibrant.

Perfect for meal prep or a quick lunch, this salad is a delightful mix of textures—chewy quinoa, tender chicken, and crisp veggies. Try serving it in a hollowed-out cucumber for a fun, edible bowl!

Asian Slaw Chicken Salad

Oh, you’re going to love this Asian Slaw Chicken Salad—it’s crunchy, flavorful, and perfect for those days when you want something light yet satisfying. It’s a breeze to throw together, and the mix of textures is just unbeatable.

Ingredients

• 2 cups shredded cabbage (I like a mix of purple and green for color)
• 1 cup shredded carrots (pre-shredded saves time, but fresh tastes better)
• 2 cups cooked chicken breast, shredded (leftover rotisserie chicken works wonders here)
• 1/4 cup chopped green onions (the more, the merrier in my book)
• 1/4 cup cilantro, chopped (skip if you’re not a fan, but it adds a fresh kick)
• 1/3 cup mayonnaise (I swear by Duke’s for that creamy tang)
• 2 tbsp soy sauce (low-sodium is my go-to to control the saltiness)
• 1 tbsp honey (local if you’ve got it, for that subtle sweetness)
• 1 tsp sesame oil (a little goes a long way, but it’s essential for that authentic flavor)
• 1/2 tsp garlic powder (fresh minced garlic is great too, but powder is quicker)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large bowl, combine the shredded cabbage, carrots, chicken, green onions, and cilantro.
2. In a small bowl, whisk together the mayonnaise, soy sauce, honey, sesame oil, garlic powder, and black pepper until smooth. Tip: If the dressing is too thick, a splash of water can thin it out.
3. Pour the dressing over the salad ingredients and toss until everything is evenly coated. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
4. Give the salad a final toss, then taste and adjust seasoning if needed. Tip: A squeeze of lime juice can add a nice zing if you’re feeling adventurous.

Fresh and vibrant, this salad is all about the crunch and the perfect balance of sweet and savory. Serve it in lettuce cups for a fun, low-carb twist or alongside some crispy wonton strips for extra texture.

Conclusion

Perfect for any meal, our roundup of 20 Delicious Chicken Salad Recipes offers healthy, flavorful options for every taste. Whether you’re meal prepping or hosting a gathering, these recipes are sure to impress. We’d love to hear which ones become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!