65 healthy chicken recipes

Step by Step

Step 1

In a small skillet, toast pecans on low-medium heat until darker brown and fragrant. Make sure to stir often. Then, transfer to a cutting board, cool and chop coarsely.

Step 2

In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix. Adjust the amount of salt to taste.

Step 3

Chicken salad tastes best cold, so refrigerate for at least 2 hours.

Step 4

Serve with quinoa, brown rice or greens or make a chicken salad sandwich with whole wheat bread.

Tips and Warnings

Store: Refrigerate in an airtight container for up to 5 days. I have not tried freezing this salad, but don’t think the fresh veggies and herbs would hold up well.
How to cook chicken for salad: Use baked chicken breast. Or if you have an Instant Pot, try making Instant Pot frozen chicken, Instant Pot whole chicken or Instant Pot chicken breast.
Onions: You can substitute white or green onion for red onion.
Sweet addition: Try adding sliced grapes or chopped apple for a bit of sweetness.
Use any mayo: Olive oil mayo or vegenaise work well. I tend to use avocado oil mayo because it is healthier.
Do not use 0% yogurt: You will definitely want to use plain regular or Greek yogurt with a fat content of at least 2%. Yogurt with less fat will cause the chicken salad to taste flat and chalky (and who wants that?!).