This is the salad I make every Sunday afternoon and eat for lunch all week — and it never tastes leftover. Chicken salad with vegetables is the meal-prep lunch that makes you actually look forward to leftovers: shredded rotisserie or poached chicken mixed with finely diced celery, carrot, red bell pepper, and red onion, all coated in a tangy mayo-Greek-yogurt dressing brightened with Dijon, lemon, and fresh dill, parsley, and chives. 25 minutes, serves 6, eat in lettuce cups, on toasted sourdough, or over greens.
Fun fact: American chicken salad as we know it was invented in 1863 by a meat-market owner named Liam Gray in Wakefield, Rhode Island, who combined leftover chicken with mayonnaise, tarragon, and grapes to use up unsold birds. The dish became a national staple in the 1950s when “lunch ladies” mass-produced it for diners and tea rooms. The grape version still exists at Whole Foods today (the original “Sonoma” chicken salad), but the vegetable-loaded modern version uses 40% less mayo and 3x the crunch.
Why this recipe works
- Mayo + Greek yogurt combo. Half the mayo of classic chicken salad but creamier than yogurt-only versions, with extra protein. Lighter without tasting “diet.”
- Dice vegetables tiny. 1/4-inch dice means every bite gets crunch without big chunks. Use a sharp knife and take 5 extra minutes — texture transforms.
- Three fresh herbs, not one. Dill brings brightness, parsley brings grassiness, chives bring oniony bite. Solo dill tastes one-note; the combo tastes restaurant-fancy.
Nutrition information
- Calories: 285 kcal per serving
- Protein: 27 g (54% DV)
- Carbohydrates: 8 g
- Fat: 17 g
- Vitamin A: 65% DV (from carrot and bell pepper)
- Vitamin C: 40% DV
Pro tips for the best chicken salad
- Pull chicken into shreds, don’t cube. Shredded chicken absorbs dressing better than uniform cubes and gives a more interesting texture. Two forks or your hands work best.
- Use a rotisserie chicken. Pre-seasoned, perfectly cooked, saves 30 min. The skin adds flavor when chopped fine into the salad.
- Soak red onion 5 min in ice water. Removes harsh bite while keeping color and crunch. Drain and pat dry before adding.
- Make ahead by 1 day. Flavors deepen overnight. Best texture is day 1-2; nuts (if using) should be added fresh just before serving.
Frequently asked questions
How long does it keep?
Refrigerator 4 days in an airtight container. Stir before serving (dressing may separate slightly). Do NOT freeze — mayo separates and texture turns weird.
Can I use canned chicken?
Yes in a pinch — drain 2 large cans (about 24 oz). Texture is softer and flavor is more bland than fresh-cooked, so add extra lemon and herbs to compensate.
Best ways to serve it?
Butter lettuce cups (low-carb), toasted sourdough or brioche, croissants, on crackers, over mixed greens with cherry tomatoes, in pita pockets, in avocado halves. Endlessly versatile.
Can I make it low-carb/keto?
Already low-carb at 8g per serving. Skip the honey to drop to 5g. Serve in lettuce cups or stuffed avocados instead of bread/crackers. Add more nuts for fat content.
Why is mine dry?
Overcooked chicken (especially poached breast) gets stringy and dry. Or you used too little dressing for the chicken volume. Add 2-3 more tbsp mayo-yogurt mix and a splash of lemon.
Can I skip the mayo entirely?
Use 2/3 cup Greek yogurt + 1 tbsp olive oil instead. Tangier and lighter, with similar creaminess. Add 1 extra tsp honey to balance the extra tang.
