Chicken Salad with Avocado and Lemon Vinaigrette

This healthy chicken salad is creamy, fresh and packed with protein. It combines tender cooked chicken with Greek yogurt instead of mayonnaise for a lighter dressing, plus crunchy celery, juicy grapes and sliced almonds for texture and flavor. It’s an easy, versatile recipe you’ll reach for again and again—perfect for quick lunches, meal prep, potlucks, or a simple dinner.

Everyone should have a reliable chicken salad recipe in their repertoire. This Healthy Chicken Salad offers a classic balance of textures and flavors—shredded or chopped chicken, red grapes for bursts of sweetness, crisp celery, green onions, sliced almonds and fresh parsley. Instead of traditional mayonnaise, this version uses plain Greek yogurt combined with Dijon mustard, lemon juice and celery seed for bright flavor and extra protein. It’s quick to assemble, keeps well in the fridge, and is easily customized to suit your tastes.

Why You’ll Love This

• Lighter and protein-packed – Greek yogurt keeps the salad creamy while reducing fat and adding protein, delivering a satisfying lunch with high protein per serving.
• Fast and simple – this recipe comes together in minutes using common, wholesome ingredients.
• Ideal for meal prep – stores well in the refrigerator for several days, so you can prep lunches ahead of time.
• Customizable – swap fruits, nuts, herbs or even the protein to suit your preferences.

Chicken Salad Ingredients

• Cooked chicken – any cooked chicken breast works. Rotisserie chicken is convenient and flavorful; shredded or chopped chicken both work well.
• Celery – adds crisp texture.
• Red grapes – halved, they provide little bursts of sweetness. You can substitute dried cranberries, dried cherries, raisins or diced apples if preferred.
• Green onions – mild onion flavor and color. If you prefer a stronger onion presence, use red or white onion instead.
• Plain Greek yogurt – a protein-rich, lower-fat alternative to mayonnaise that still yields a creamy dressing.
• Dijon mustard – adds a touch of tang and depth.
• Fresh lemon juice – brightens the dressing; a little lemon zest is optional for extra brightness.
• Celery seed – a small but essential seasoning that enhances the classic chicken-salad flavor.
• Sliced almonds – for crunch; pecans, walnuts or cashews are great alternatives.
• Fresh parsley – adds herbaceous freshness. Dill, tarragon, basil or cilantro would also work depending on the direction you want to take the salad.
• Salt and cracked black pepper – to taste, for seasoning.

How to Make Healthy Chicken Salad

• Prep the chicken. Shred or chop cooked chicken into bite-sized pieces. Use two forks, a stand mixer paddle, or any shredding method you prefer.
• Make the dressing. In a bowl, whisk together plain Greek yogurt, Dijon mustard, fresh lemon juice, celery seed, salt and black pepper until smooth.
• Combine the salad. In a large bowl, mix the chicken with diced celery, halved grapes, sliced almonds, sliced green onions and chopped parsley. Pour the dressing over the mixture and toss until everything is evenly coated.
• Chill before serving. Cover and refrigerate for at least an hour if possible so the flavors meld. Serve on bread, in a wrap, stuffed into pita, over greens, or with crackers and vegetables.

How to Serve Chicken Salad

• Sandwiches – layer on whole-grain bread, sourdough, or croissants with lettuce and tomato for a classic sandwich.
• Wraps or pitas – fill tortillas or pita pockets for a portable meal.
• Lettuce wraps – use large lettuce leaves as a low-carb alternative to bread.
• Over greens – make a hearty salad by serving the chicken salad on a bed of romaine, spinach or mixed greens.
• With crackers or chips – serve as a dip or snack with crackers or pita chips.
• With sliced vegetables – pair with cucumber, bell pepper, carrots or celery sticks for a light, crunchy snack.
• Straight from the bowl – it’s perfectly enjoyable on its own for a quick, high-protein bite.

Substitutions and Variations

• Protein swap – replace chicken with canned tuna for a tuna salad variation.
• Extra vegetables – add cucumber, shredded carrots, bell pepper or additional herbs for more color and crunch.
• Pasta version – stir in cooked elbow macaroni to turn this into a pasta salad for a crowd.
• Use mayo if desired – Greek yogurt reduces calories and fat, but you can substitute mayonnaise or sour cream if preferred.
• Add cheese – crumbled feta or goat cheese can add a creamy, tangy element.

How to Store Chicken Salad

Store leftover chicken salad in an airtight container in the refrigerator for up to 3–5 days. This salad tastes best when chilled, so refrigerate for at least 1–2 hours before serving if possible.

More Chicken Salad Recipes

• Chicken Cobb Salad
• Chinese Chicken Salad
• Crunchy Thai Chicken Salad
• Southwest Chicken Salad with creamy avocado dressing
• Healthy Chicken Caesar Salad
• Harvest Chopped Chicken Salad

More Delicious Salads

• Healthy Taco Salad
• Blackened Shrimp and Corn Salad
• Healthy Greek Salad
• Mediterranean Chopped Salad
• Lemon Basil Pasta Salad
• Roasted Vegetable Pasta Salad

I hope you enjoy this healthy chicken salad! If you try it and like it, please consider leaving a review—your feedback helps others discover the recipe and is much appreciated.