Summer Chicken Salad Recipe

This zesty Summer Chicken Salad recipe delivers all the creamy, crunchy satisfaction of the classic dish but with a much lighter, brighter feel, thanks to a dressing that swaps most of the mayo for Greek yogurt and fresh lemon. It is made with shredded chicken, crunchy celery, sweet red grapes, and toasted pecans. The result is a savory, tangy, and refreshing salad that is perfect for picnics or a light lunch. This easy recipe uses pre-cooked chicken and serves 4 to 6 people.

Summer Chicken Salad Ingredients

For the Lighter Dressing:

• 1/2 cup plain full-fat Greek yogurt (essential for creaminess)
• 2 tablespoons mayonnaise (light or regular, for flavor depth)
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh dill or tarragon

For the Salad:

• 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
• 1 cup red or green grapes, halved
• 3/4 cup celery, finely diced (about 2 stalks)
• 1/4 cup red onion, very finely minced
• 1/2 cup pecans or walnuts, coarsely chopped and lightly toasted

How To Make Summer Chicken Salad

1. Prepare the chicken: Ensure your cooked chicken is completely chilled. Dice or shred the chicken into small, uniform pieces. Transfer the chicken to a large mixing bowl.
2. Make the dressing: In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, and Dijon mustard until the mixture is completely smooth and creamy. Stir in the salt, pepper, and fresh dill or tarragon.
3. Combine the components: Add the diced celery, halved grapes, finely minced red onion, and chopped toasted pecans to the bowl with the chicken.
4. Dress and mix: Pour the prepared lighter dressing over the chicken mixture. Use a spatula or wooden spoon to gently fold and mix all the ingredients until the chicken and vegetables are evenly coated in the creamy dressing.
5. Chill to meld flavors: Cover the bowl and refrigerate the Summer Chicken Salad for at least 30 minutes before serving. Chilling allows the flavors to fully blend, making the salad taste even better and more refreshing.

Recipe Tips

• Don’t Skip the Chill: Chilling the salad for at least 30 minutes is crucial. This allows the lemon and herbs in the dressing to marinate the chicken, deepening the savory and bright flavors.
• Toast the Nuts: Always toast your pecans or walnuts before adding them. This simple step takes just 5 minutes in a dry skillet over medium heat and brings out their deep, nutty flavor, adding superior crunch to the final salad.
• Use Full-Fat Greek Yogurt: While you can use non-fat, full-fat Greek yogurt provides the richness and body needed to mimic the mouthfeel of classic mayonnaise-heavy chicken salad without the extra fat.
• Mince the Onion Finely: Red onion adds a great savory kick, but it can easily overwhelm the dish. Mince the onion into tiny pieces or soak the minced onion in a small amount of cold water for 10 minutes, then drain, to remove some of its harshness.

What To Serve Summer Chicken Salad

This creamy, crunchy Chicken Salad is excellent for picnics and summer gatherings because it requires no reheating. Serve it in one of these ways: on large, crisp lettuce leaves (like butter or romaine) for a low-carb wrap; in a buttery croissant or on toasted sourdough bread for a classic sandwich; or alongside crackers or cucumber slices as a simple appetizer dip. Complement the meal with sides like a cup of chilled cucumber-avocado soup, potato chips, or a fresh fruit platter with melon and berries.

How To Store Summer Chicken Salad Leftovers

• Refrigerate: Store leftover Summer Chicken Salad in an airtight container in the refrigerator for up to 3 days. Since this recipe contains dairy and mayonnaise, proper chilling is essential.
• Freezing: Do not freeze chicken salad. The mayonnaise and Greek yogurt in the dressing will separate when thawed, resulting in a watery, unpleasant texture.

Summer Chicken Salad Nutrition Facts

Serving Size: 1/2 cup (approximately)

• Calories: 340 kcal
• Total Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 310mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 22g

Frequently Asked Questions

• Can I use all Greek yogurt instead of combining it with mayonnaise? Yes, you can use all Greek yogurt for a lower-fat option. However, the small amount of mayonnaise adds a necessary savory richness and depth of flavor that pure yogurt alone often lacks. If you choose all yogurt, you may want to increase the salt and Dijon mustard slightly.
• What is the best way to cook the chicken for this salad? For the most tender and juicy result, gently poach boneless, skinless chicken breasts in salted water or chicken broth. Alternatively, shredded rotisserie chicken is the quickest and easiest shortcut, adding great flavor without extra effort.
• Can I use a different fruit or nut in this recipe? Absolutely. Chicken salad is very adaptable. You can easily substitute the grapes with diced green apple or dried cranberries (soaked in hot water for 10 minutes, then drained). For nuts, slivered almonds or chopped walnuts work perfectly in place of pecans.

Try More Recipes:

• Summer Garden Salad Recipe
• Sunshine Pasta Salad Recipe
• Taco Ranch Side Salad Recipe