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Better Chicken Salad
Servings: 4
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 cups chopped chicken (from two large or three small breasts)
  • 3 stalks of celery finely diced
  • 2 teaspoons lemon juice
  • 1/4 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • salt and pepper to taste
  1. Whisk together the mayonnaise, yogurt, lemon juice, and all five spices in a small bowl. 

  2. Add 1/2 the dressing to the chopped chicken* and diced celery. Stir and continue to add more, by the spoonful, until it is creamy but not too saucy. Taste the finished chicken salad and add salt if needed.

  3. Refrigerate for at least 1 hour before serving.
  4. Serve on croissants (or crackers, in a wrap or on fresh salad greens).

Recipe Notes

*If you are cooking your own chicken breasts, be sure to sprinkle them on both sides with salt and pepper before cooking.