Chicken salad is a classic for a reason, but the traditional version can feel heavy and one-dimensional. This version keeps everything you want, tender chicken, crunch, and flavor, while making it lighter and more balanced.
Using a mix of Greek yogurt and avocado oil mayo gives you the same creamy texture with a better fat profile. Tossed with heart-healthy nuts and seeds, it brings in satisfying crunch along with fiber and unsaturated fats, turning a familiar staple into something that better supports overall cardiovascular health.
Ingredients
Method
- Fill a medium stock pot three-quarters full with water and bring it to a boil. Add the no-salt seasoning to the boiling water. In a large separate bowl, juice the lemon, then add the remaining lemon rind into the boiling water.
- Add the chicken breasts to the pot and boil for 4 minutes. Reduce the heat to a simmer and cook for another 8 minutes. Remove the chicken from the pot and place it on a cutting board to cool.
- While the chicken cools, core the apple and dice it into 1/4-inch pieces. Place the diced apple in the bowl with the lemon juice.
- Add the pumpkin seeds, mayonnaise, Greek yogurt, Dijon mustard, pink salt, and freshly cracked black pepper to the bowl. Mix everything together until fully combined.
- Once the chicken has cooled, shred it into small, bite-sized strands using two forks or clean hands. Add the shredded chicken to the bowl with the dressing and gently fold until the chicken is well coated and the apple and pumpkin seeds are evenly distributed throughout the salad.
- Cover the bowl and refrigerate until ready to serve
Notes
PER SERVING:
CAL 294 • PRO 37g • CHO 10g • FAT 12g • SFAT 2g
FIBER 2g • CHOL 104mg • SODIUM 487mg
