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Chicken salad is a simple, creamy dish made by combining tender cooked chicken with mayonnaise, a touch of mustard, and fresh, crunchy elements like celery and onions. It’s seasoned with salt, pepper, and a bit of acidity—like lime juice or vinegar—to balance the richness. The result is a versatile, flavorful mixture that can be served in sandwiches, wraps, or on its own for a quick, satisfying meal.
Key Ingredients for Chicken Salad Recipe
- Chicken breast – Lean, high-protein base that soaks up all the flavors
- Light mayo – Adds creaminess while keeping it lighter than traditional versions
- Greek yogurt – Boosts protein and adds tanginess to balance the richness
- Chipotles in adobo sauce – Brings smoky heat and deep, bold flavor
- Cucumber – Adds freshness and a clean crunch to lighten the dish
- Cherry tomatoes – Juicy bursts of sweetness and acidity
- Red onion – Sharp bite for contrast and depth
- Corn – Sweetness and texture that balances the smoky/spicy elements
- Lime juice – Bright acidity to cut through the creamy base
- Pickled onions & jalapeños – Acid + heat combo that keeps every bite interesting
- Parsley – Fresh herbal note to lift everything
- Smoked paprika – Enhances the smoky profile without extra heat
- Salt – Brings all the flavors together and makes everything pop
- Crumbled Feta – Adds body and creaminess to the salad
Fully Customizable
This chicken salad recipe is super flexible and easy to tailor to your taste or goals. You can adjust the spice level by adding more or less chipotle or jalapeños, or keep it mild for a more balanced flavor. Swap the light mayo and Greek yogurt ratios depending on how creamy or high-protein you want it, and mix in different veggies based on what you have on hand. You can also switch up the protein with chicken thighs for more richness, or even use rotisserie chicken for convenience. Whether you want it spicier, lighter, crunchier, or more indulgent, this recipe adapts easily without losing its core flavor.
Chicken Salad Recipe
Ingredients
- 3 chicken breasts, (622g cooked)
- 100 g light mayo
- 100 g greek yogurt
- ½ can chopped chipotles in adobo sauce
- 1 large cucumber, (diced)
- 1½ cups cherry tomatoes, (diced)
- ½ red onion, (diced)
- 1 cup corn
- 2 tbsp lime juice
- 2 tbsp pickled jalapenos and onions
- 1 cup parsley, (chopped)
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 cup crumbled feta
Instructions
- Place your chicken into the air fryer and cook at 400F for 15-20 minutes.3 chicken breasts
- While the chicken is cooking, begin to chop up your cucumber, tomatoes, onions, parsley, and chipotle peppers.½ can chopped chipotles in adobo sauce, 1 large cucumber, 1½ cups cherry tomatoes, ½ red onion, 1 cup parsley
- Once the chicken is cooked, chop it up into small pieces and add it into a bowl.3 chicken breasts
- Add in all your vegtables, along with greek yogurt, mayo, pickled jalapenos and onion, smoked paprika and salt.100 g light mayo, 100 g greek yogurt, ½ can chopped chipotles in adobo sauce, 1 large cucumber, 1½ cups cherry tomatoes, ½ red onion, 1 cup corn, 2 tbsp lime juice, 2 tbsp pickled jalapenos and onions, 1 cup parsley, 1 tbsp smoked paprika, 1 tbsp salt, 1 cup crumbled feta
- Mix well and enjoy. Macros/serving (Makes 10 servings):205 cal, 25g protein, 9g fat, 5g carb
