Chopped Chicken Salad

Chicken salad served two ways, in lettuce cups or served as a dip with sliced baguette on the side.

5 from 1 vote

Chopped chicken salad is refreshing, light and the perfect meal for spring! Easily personalize this chicken salad by adding some of our suggested substitutions.

Total Time15

Course: Appetizer, Main Course, Sandwich

Cuisine: American

Servings: Servings

Calories: 389kcal

Author: Jessica

Ingredients

3-4 cups Chicken Breast cooked and diced
1 Green Apple diced
¾ cup Pumpkin Seeds
½ cup Cottage Cheese
½ cup Light Mayonnaise
1 Tablespoon Lemon Juice
1 Tablespoon Grainy Dijon Mustard
1 teaspoon Apple Cider Vinegar
1 teaspoon Parsley finely minced
Salt & Pepper to taste

Instructions

In a large mixing bowl, combine the chicken breast, green apple, pumpkin seeds, cottage cheese, light mayonnaise, lemon juice, grainy dijon mustard, apple cider vinegar, parsley, and salt & pepper. Stir to combine and refrigerate for a minimum of 15 minutes before serving.

Notes

Expert Tips

Do not overcook the chicken. Dry chicken tastes even drier once it is chilled.
Chop all ingredients to be a similar size; this ensures the chicken salad blends well, and you'll get a taste of every ingredient in each bite.
Instead of chicken breast, use 3-4 cups of chicken from a whole roast chicken or use leftover turkey from the holidays.
Apple cider vinegar can be substituted for white vinegar, red wine vinegar or rice vinegar.
Light mayonnaise can be substituted for Kewpie mayonnaise. Kewpie mayo will give this salad a rich umami flavor.
Substituion/Addition Options: quartered grapes, diced celery, diced cucumber, chopped walnuts, chopped pecans, dried cranberries, slivered almonds, sun-dried tomatoes, shredded carrots, or green onions.
Serve as an appetizer with sliced baguette or crackers, enjoy on open faced sandwiches or in a tortilla wrap, or serve in lettuce cups for a low carb, gluten free option!
Store leftover chicken salad in an airtight container in the refrigerator. Chicken salad will last 3-4 days in the refrigerator. Do not freeze.

Nutrition