Chicken Salad With Vegetables (Celery, Carrot, Bell Pepper, Mayo-Yogurt, 25 Min)

This is the salad I make every Sunday afternoon and eat for lunch all week — and it never tastes leftover. Chicken salad with vegetables is the meal-prep lunch that makes you actually look forward to leftovers: shredded rotisserie or poached chicken mixed with finely diced celery, carrot, red bell pepper, and red onion, all coated in a tangy mayo-Greek-yogurt dressing brightened with Dijon, lemon, and fresh dill, parsley, and chives. 25 minutes, serves 6, eat in lettuce cups, on toasted sourdough, or over greens.

Fun fact: American chicken salad as we know it was invented in 1863 by a meat-market owner named Liam Gray in Wakefield, Rhode Island, who combined leftover chicken with mayonnaise, tarragon, and grapes to use up unsold birds. The dish became a national staple in the 1950s when “lunch ladies” mass-produced it for diners and tea rooms. The grape version still exists at Whole Foods today (the original “Sonoma” chicken salad), but the vegetable-loaded modern version uses 40% less mayo and 3x the crunch.

Why this recipe works

• Mayo + Greek yogurt combo. Half the mayo of classic chicken salad but creamier than yogurt-only versions, with extra protein. Lighter without tasting “diet.”
• Dice vegetables tiny. 1/4-inch dice means every bite gets crunch without big chunks. Use a sharp knife and take 5 extra minutes — texture transforms.
• Three fresh herbs, not one. Dill brings brightness, parsley brings grassiness, chives bring oniony bite. Solo dill tastes one-note; the combo tastes restaurant-fancy.

Ingredients

Serves 6 (about 1 cup per portion).

For the chicken and vegetables

• 4 cups shredded cooked chicken (1 rotisserie chicken OR 1.5 lb poached breasts)
• 2 celery ribs, finely diced (about 1 cup)
• 1 medium carrot, peeled and finely diced (1/2 cup)
• 1/2 red bell pepper, finely diced (1/2 cup)
• 1/3 cup finely diced red onion
• 1/4 cup sliced almonds or chopped pecans (optional, for crunch)

For the dressing

• 1/3 cup mayonnaise (Duke’s or Hellmann’s)
• 1/3 cup plain Greek yogurt (full-fat)
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 small garlic clove, finely grated
• 3/4 tsp salt + 1/2 tsp black pepper

For the herbs

• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, finely sliced

Smart substitutions

• No Greek yogurt: Use 2/3 cup mayo (richer, classic version)
• Add fruit: Fold in 1/2 cup halved red grapes or diced apple for sweetness
• Curry variation: Add 1 tsp curry powder + 1/4 cup golden raisins
• Avocado version: Replace half the mayo with mashed avocado

Instructions

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Step 1: Prepare the chicken

Use 4 cups shredded rotisserie chicken (saves 25 min) OR poach 1.5 lb boneless breasts: simmer in salted water 15 minutes until 165°F internal, then shred when cool enough to handle.

Step 2: Finely dice vegetables

Dice celery, carrot, bell pepper, and red onion into uniform 1/4-inch pieces. Use a sharp knife and take your time — this is the textural backbone of the salad.

Step 3: Whisk the dressing

In a large mixing bowl (big enough for everything), whisk mayonnaise, Greek yogurt, lemon juice, Dijon, honey, grated garlic, salt, and pepper until smooth and silky.

Step 4: Add chicken and vegetables

Add shredded chicken, celery, carrot, bell pepper, and red onion to the dressing. Fold gently with a rubber spatula until everything is evenly coated.

Step 5: Stir in herbs

Add chopped dill, parsley, and chives. Fold gently to distribute. If using nuts, stir in just before serving so they stay crunchy.

Step 6: Chill and serve

Cover and refrigerate at least 30 minutes for flavors to meld (best after 1 hour). Taste and adjust salt, pepper, lemon. Serve in lettuce cups, on toasted sourdough or croissants, on crackers, or over mixed greens.

Nutrition information

• Calories: 285 kcal per serving
• Protein: 27 g (54% DV)
• Carbohydrates: 8 g
• Fat: 17 g
• Vitamin A: 65% DV (from carrot and bell pepper)
• Vitamin C: 40% DV

Pro tips for the best chicken salad

• Pull chicken into shreds, don’t cube. Shredded chicken absorbs dressing better than uniform cubes and gives a more interesting texture. Two forks or your hands work best.
• Use a rotisserie chicken. Pre-seasoned, perfectly cooked, saves 30 min. The skin adds flavor when chopped fine into the salad.
• Soak red onion 5 min in ice water. Removes harsh bite while keeping color and crunch. Drain and pat dry before adding.
• Make ahead by 1 day. Flavors deepen overnight. Best texture is day 1-2; nuts (if using) should be added fresh just before serving.

Frequently asked questions

How long does it keep?

Refrigerator 4 days in an airtight container. Stir before serving (dressing may separate slightly). Do NOT freeze — mayo separates and texture turns weird.

Can I use canned chicken?

Yes in a pinch — drain 2 large cans (about 24 oz). Texture is softer and flavor is more bland than fresh-cooked, so add extra lemon and herbs to compensate.

Best ways to serve it?

Butter lettuce cups (low-carb), toasted sourdough or brioche, croissants, on crackers, over mixed greens with cherry tomatoes, in pita pockets, in avocado halves. Endlessly versatile.

Can I make it low-carb/keto?

Already low-carb at 8g per serving. Skip the honey to drop to 5g. Serve in lettuce cups or stuffed avocados instead of bread/crackers. Add more nuts for fat content.

Why is mine dry?

Overcooked chicken (especially poached breast) gets stringy and dry. Or you used too little dressing for the chicken volume. Add 2-3 more tbsp mayo-yogurt mix and a splash of lemon.

Can I skip the mayo entirely?

Use 2/3 cup Greek yogurt + 1 tbsp olive oil instead. Tangier and lighter, with similar creaminess. Add 1 extra tsp honey to balance the extra tang.