21 Day Shred

We love a good chicken salad recipe, but sometimes finding a great-tasting and healthy chicken salad recipe is a challenge! Most of the recipes you come across taste good, but are loaded with fat and calories.

Skinny Chicken Salad

Our recipe for chicken salad is definitely on the lighter side, but it doesn’t skimp on flavor. This Skinny Chicken Salad recipe is packed with seedless grapes, crunchy pecans and just the right amount of creaminess. Try it on a low-carb, high-fiber wrap, or just on its own for a delicious lunch! Add additional fruit or chopped onions to make it your own.

Skinny Chicken Salad

Skinny Chicken Salad

Skinny Chicken Salad

Skinny Chicken Salad

Pro tips:

  • Cook a large batch of our Slow Cooker Shredded Chicken each Sunday to cut down on cook and meal prep time. This weekly habit saves so much time in the kitchen and ensures you have a substantial base for a variety of delicious and skinny meals. Check out our Skinny Slow Cooker Shredded Chicken recipe here!
  • For lunch or dinner, eat this as an open-faced sandwich on a piece of whole-wheat toast with a side of fresh cut fruit.
  • For a light snack, eat this on reduced-fat Wheat Thins, or eat it in a lettuce wrap.
  • Make it ahead of time and keep in the fridge for up to five days (including the day you made it) and have lunch packed for a few days of the week!

Recipe: Skinny Chicken Salad

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 7 servings

Serving size: 1 cup


  • 1½ lbs boneless, skinless chicken breasts
  • 2 cups Pacific® Organic Low-Sodium Chicken Broth
  • 1 dried bay leaf
  • 1 cup red seedless grapes, cut in half lengthwise (20 grapes)
  • ½ cup unsalted, raw pecans, coarsely chopped (34 pecans)
  • 1 cup celery, diced (about 3 stalks)
  • ½ cup plain, nonfat Greek yogurt
  • ¼ cup light mayonnaise
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • ½ tsp salt
  • ¼ tsp black pepper


  1. In a medium stockpot, bring the chicken broth to a boil. Add the bay leaf and chicken, then bring back up to a boil.
  2. Reduce the heat to medium-low and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165º F.
  3. Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside.
  4. While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, vinegar, honey, salt, and black pepper in a large mixing bowl.
  5. Add the grapes, pecans, celery, and cooled chicken to the bowl, and gently toss all of the ingredients together.
  6. Chill before serving.

Nutrition Information

Per Serving: (1 cup)

Calories: 223

Calories from fat: 89

Fat: 10g

Saturated Fat: 2g

Cholesterol: 59mg

Sodium: 427mg

Carbohydrates: 13g

Fiber: 2g

Sugar 10g

Protein: 24g

WWP+: 6

SmartPoints: 6


The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.