Description
This easy chicken salad recipe combines tender cooked chicken breast with crisp celery, fresh red apples, and aromatic scallions, all tossed in a creamy plant-based mayonnaise and Greek-style yogurt dressing brightened with lemon juice and vegetarian Worcestershire sauce. Ready in under 30 minutes, it offers a fresh, vibrant, and nourishing meal perfect for lunches, snacks, or meal prep. Customize with tropical, nutty, Mediterranean, citrusy, or avocado variations to suit your taste.
Ingredients
Scale
Chicken Salad Base
- 1.5 cups cooked chicken breast, diced or shredded
- 1 cup crunchy celery stalks, diced
- 1 medium crisp red apple, diced
- 2 scallions, chopped finely
Dressing
- 1/4 cup plant-based mayonnaise
- 1/4 cup Greek-style yogurt (plant-based)
- 1 tablespoon lemon juice (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing Touches
- 2 tablespoons fresh parsley or dill, chopped
Optional Variations
- 1/2 cup diced pineapple and 2 tablespoons toasted coconut flakes (for tropical twist)
- 1/4 cup chopped walnuts or almonds (for nutty crunch)
- 1/4 cup sun-dried tomatoes, chopped, 1/4 cup olives, sliced, and 1/4 teaspoon smoked paprika (for Mediterranean style)
- Additional lemon juice and extra Greek-style yogurt (plant-based), adjusting mayo amount (for light and citrusy)
- 1/2 cup ripe avocado cubes (for avocado boost)
Instructions
- Prepare Your Chicken: Start with cooked chicken breast that you can poach, bake, or use rotisserie chicken for convenience. Once cooled, dice or shred the chicken into bite-sized pieces for easy mixing and eating.
- Chop the Vegetables and Fruit: Dice crunchy celery, crisp apples, and chop scallions finely to bring varied textures and a burst of flavor in every spoonful.
- Mix the Dressing: In a small bowl, combine plant-based mayonnaise, Greek-style yogurt (plant-based), lemon juice (natural), and vegetarian Worcestershire sauce (natural). Stir well to create a creamy, tangy dressing that will tie all ingredients together perfectly.
- Combine Everything: In a large bowl, gently toss the chicken, chopped veggies, and fruit with the dressing. Season with salt and freshly ground pepper to taste. Finish with freshly chopped parsley or dill for an herbaceous lift.
- Chill and Serve: Refrigerate the chicken salad for at least 30 minutes before serving. This resting period helps the flavors meld beautifully, resulting in a fresher, tastier dish.
Notes
- Use leftover cooked chicken to reduce prep time.
- Add celery and apples just before serving to maintain crunchiness.
- Taste dressing and adjust acidity or sweetness with lemon juice or a natural sweetener as needed.
- Chill thoroughly to enhance flavor melding.
- Serve cold or at room temperature for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken salad, easy chicken salad, healthy chicken salad, plant-based dressing, quick lunch, meal prep chicken salad
