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Chicken Salad Recipe

Chicken salad with a lighter yogurt-mayo dressing, brightened with apple cider vinegar and jalapeño heat. Fold in roasted corn, diced avocado, cucumber, and fresh basil for a creamy, colorful bowl that’s great as lettuce cups or avocado halves.
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Prep Time 20 minutes
Chill 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken Salad Recipe
  • 2 cup rotisserie chicken, pulled Use shredded/pulled rotisserie for the quickest mix-in.
  • 0.33 cup mayo For a creamy base.
  • 2 tbsp Greek yogurt Keeps the dressing lighter than mayo-only.
  • 1 tbsp apple cider vinegar Adds brightness.
  • 1 tsp honey Balances the vinegar with a touch of sweetness.
  • 1 avocado, diced Dice and fold in last to reduce browning.
  • 1 cup cucumber, diced Adds crunch and freshness.
  • 0.25 cup red onion, minced For mild bite.
  • 0.5 cup corn kernels (roasted) Roasted for smoky-sweet flavor.
  • 0.25 cup fresh basil, torn Torn leaves fold in for ribbons.
  • 1 jalapeño, minced Adjust finely chopped amount for desired heat.
  • 0.5 salt, pepper, garlic powder Season to taste; use a pinch or two of each as you adjust.
  • 1 lettuce cups or avocado halves to serve Choose one serving style for serving.

Method
 

Make the dressing
  1. In a bowl, mix mayo, Greek yogurt, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth and creamy.
  2. Let the dressing sit for 2 minutes so the flavors start to blend.
Assemble the salad
  1. Fold in rotisserie chicken, then add avocado, cucumber, roasted corn kernels, red onion, jalapeño, and torn basil.
  2. Taste and adjust seasoning so it’s creamy, bright, and slightly spicy.
  3. Fold gently just until combined, keeping the avocado pieces intact.
Chill and serve
  1. Chill the chicken salad for 20 minutes in the refrigerator for better flavor cohesion.
  2. Serve cold in lettuce cups, avocado halves, or on sourdough toast right after chilling.

Notes

Pro tip: roast corn (or use pre-roasted) for smoky-sweet flavor, and add diced avocado last—then serve soon to limit browning. Store covered in the refrigerator for up to 3 days; the salad will still taste great even as the avocado softens. Freezing isn’t recommended due to texture changes. For a lighter option, use part-skim Greek yogurt and reduce mayo to 2 tbsp.