Salad With A Spoon

This creamy, herby chicken salad has just the right amount of tang and is packed with flavor in every bite. A combination of Greek yogurt and mayonnaise creates a rich, creamy dressing, while fresh parsley, crunchy celery, red onion, and a hint of smoked paprika bring everything together.

The secret to the perfect texture? Finely dicing everything! Small, evenly chopped pieces of chicken, celery, and red onion ensure that every bite has the perfect balance of creamy dressing, fresh herbs, and crunch.

It’s perfect for prepping ahead, serving on croissants for a luncheon, or enjoying throughout the week with crackers or your favorite bread. For a little extra sweetness and crunch, add chopped apples just before serving!

Why You’ll Love It

• Creamy and flavorful: The combination of Greek yogurt, mayonnaise, lemon juice, and fresh herbs creates a deliciously tangy dressing.
• The perfect texture: Finely diced ingredients distribute evenly throughout the salad, giving you a little bit of everything in each bite.
• Perfect for entertaining: Make it the night before a gathering so there’s one less thing to prepare when guests arrive.

Nutrition Highlights

• Protein-packed: Chicken and Greek yogurt provide protein to help make this meal satisfying.
• Fresh ingredients: Celery, red onion, and parsley add flavor, texture, and a variety of vitamins and antioxidants.
• Balanced and satisfying: Using both Greek yogurt and mayonnaise creates a creamy dressing while adding extra protein and calcium from the yogurt.

Ingredients

Chicken Salad

• 2–2½ pounds bone-in chicken thighs
• ⅔ cup plain full-fat Greek yogurt
• ⅔ cup mayonnaise
• 2 celery stalks, finely diced
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, finely chopped
• Juice of ½ lemon
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Optional Add-Ins & Serving

• 1 apple, finely diced
• Croissants, sandwich bread, or crackers, for serving

Instructions

1. Poach the chicken. Place the bone-in chicken thighs in a large pot and cover with water. Bring to a gentle simmer and cook until the chicken reaches a safe internal temperature of 165°F (74°C), measured with a food thermometer inserted into the thickest part of the meat without touching the bone. Cooking time will vary depending on the size of the thighs, so always rely on the internal temperature rather than time alone. Remove from the water and allow to cool slightly.
2. Finely dice the vegetables. While the chicken cooks, finely dice the celery and red onion, and finely chop the fresh parsley. The smaller and more uniform the pieces, the better! This helps distribute the ingredients evenly throughout the salad, so every bite has a little crunch and plenty of flavor.
3. Make the creamy dressing. In a large mixing bowl, combine the Greek yogurt, mayonnaise, red onion, smoked paprika, lemon juice, parsley, salt, and black pepper. Stir until smooth and well combined.
4. Finely dice the chicken. Once the chicken has cooled enough to handle, remove the bones and skin. Finely dice the chicken into small, evenly sized pieces rather than leaving large chunks. This helps the chicken incorporate into the dressing for a more cohesive, creamy texture.
5. Combine everything. Add the finely diced chicken and celery to the dressing. Stir until everything is evenly coated. Taste and adjust the seasonings as needed.
6. Chill and serve. Refrigerate promptly until ready to enjoy. If using chopped apples, finely dice and fold them in just before serving for the best texture. Spoon onto croissants, sandwich bread, or serve alongside your favorite crackers.

Meal Prep & Storage

• Make ahead: Prepare the chicken salad the night before serving to allow the flavors to come together. Refrigerate promptly in a shallow, covered container.
• Refrigerator: Store in an airtight container at 40°F or below for up to 3–4 days, including the day the chicken was cooked.
• Keep it fresh: Add finely diced apples just before serving to maintain their crunch and prevent browning.
• Food safety: Always verify that the chicken reaches 165°F (74°C) using a food thermometer. Refrigerate the prepared chicken salad within 2 hours, or within 1 hour if the surrounding temperature is above 90°F. Keep chilled until serving.