Go Back
+ servings
Healthy Garden Chicken Salad - an easy and quick lunch or meal prep option that comes together effortlessly! Loaded with vegetables and flavor! A great low-carb, high-protein meal option. #mealprep #lunch #healthychickensalad #chickensalad | https://withpeanutbutterontop.com

Healthy Garden Chicken Salad

Healthy Garden Chicken Salad that is super simple to make and comes together quickly - no cooking required! Creamy, crunchy, and very filling. This recipe is great for meal prepping, a quick lunch or snack option, or perfect for a post-workout snack.
Course Lunch, Main Course, Meal Prep, Salad
Cuisine American
Keyword Chicken Salad, Healthy Garden Chicken Salad, Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 371kcal
Author Samantha Buckner


  • 1 lb cooked chicken, shredded
  • 2 scallions, chopped
  • 1 cup grapes, halved
  • 1/2 cup celery
  • 1/2 cup tomatoes, chopped
  • 1/2 cup chopped pecans
  • 3/4 cup 2% plain greek yogurt
  • 1 tbsp honey
  • 1/3 cup mayo
  • 1 tsp salt, to taste
  • 1/4 tsp ground black pepper, to taste
  • 1/2 tsp garlic powder
  • 2 tsp dried dill weed
  • 1-2 tbsp lemon juice


  • In a large bowl, combine the shredded chicken, chopped scallions, grapes, celery, tomatoes, and pecans.
  • To a second bowl, combine the greek yogurt, honey, mayo, salt, pepper, garlic powder, dill, and lemon juice. Whisk to thoroughly combine. Taste test and adjust the salt and pepper, as needed.
  • Combine the yogurt mixture with the chicken mixture and gently stir to combine.
  • Serve cold over a salad, in a sandwich, or with your favorite crackers.

STORE: Refrigerate in an airtight container for 4-5 days.


    • NUTS: If you don't have pecans, substitute with slivered or sliced almonds. I recommend adding the nuts prior to eating if you prefer the extra crunch to your salad. Nuts will begin to soften as the salad sits.
    • MAYO: If you're not a fan, simply omit and add extra plain greek yogurt!
    • SALT: Season with salt and pepper to your taste preference. If the one teaspoon this recipe calls for seems too much for you, start with 1/4-1/2 tsp and add accordingly.


    Serving: 1cup | Calories: 371kcal | Carbohydrates: 17g | Protein: 29g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 896mg | Potassium: 684mg | Fiber: 2g | Sugar: 12g | Vitamin A: 270IU | Vitamin C: 6.8mg | Calcium: 79mg | Iron: 1.2mg