Chicken Salad

Chicken Salad

Friends – Pumpkin Spice Latte’s may be back, but it is still HOTT out there!   Soak up these last days of summer with a nice picnic, and add some of our healthy chicken salad to your basket while you’re at it.    Now, I’ll admit, I’m not a fan of mayonnaise and therefore was never really a fan of chicken salad.  But some years back, I tried a bite of the chicken salad at a small Italian-inspired café where my sister worked during high school and my opinion changed.  It was light and fresh, not heavy and bland like chicken salads I had before.  Why, you might ask?   The Mediterranean ingredients of plain yogurt and dill, of course.  And an additional plus is that this salad is packed with protein and superfoods – so you do not have to feel bad about eating something so delicious.    

We hope you give it a try over a bed of mixed greens or between two slices of grainy bread.  You should also add a glass of chilled white wine, for good measure.   If you weren’t a fan before, you’re sure to be one now.

Bosas and happy picnicking!


If you make this Chicken Salad, be sure to leave a comment and/or give this recipe a rating! And of course, tag us on Instagram at ThreeTeasKitchen! We love seeing what you’re cooking up! 

Chicken Salad

This chicken salad is light and fresh. It has the delicious Mediterranean ingredients of plain yogurt and dill. And is packed with other nutritious foods like almonds, celery and grapes. This is great for any summer gathering, or really all year long!
Course Salad
Servings 3 servings


  • 2 cups coarsely chopped rotisserie chicken (2/3 white meat; 1/3 dark)
  • 1/4 cup raw almonds (heaping cup)
  • 1/2 cup greek yogurt or labne (kefir cheese)
  • 1/2 cup chopped red grapes
  • 1 stalk celery ,finely chopped
  • 1/8 tsp salt
  • 1/2 cup chopped fresh dill


  • Chop almonds in food processor and remove
  • Using the “pulse” button on your food processor, mix chicken, salt, dill and yogurt until it comes together in a paste-like consistency
  • Transfer chicken mixture from food processor to a bowl. Carefully mix in chopped grapes and celery until just incorporated. Do not over mix.
  • Serve over a bed of mixed greens or baby spinach and top off with some balsamic glaze.  Bon Appetit!

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