Heart-Healthy Shredded Chicken Salad
Brighten up your lunch routine with this irresistible Heart-Healthy Shredded Chicken Salad, a nutritious and flavorful twist on the classic recipe. Packed with lean, protein-rich shredded chicken simmered in low-sodium broth, this salad is tossed with crisp celery, tart granny smith apples, and zesty red onions for unparalleled crunch and flavor. The creamy dressing combines Greek yogurt, Dijon mustard, fresh lemon juice, and a touch of honey for a perfectly balanced, guilt-free blend. Toasted walnuts and chopped parsley add heart-healthy fats and vibrant freshness, all served atop a bed of nutrient-dense baby spinach to create a satisfying dish that’s as wholesome as it is delicious. Quick to prepare in just 40 minutes, this recipe is perfect for meal prep, light lunches, or a refreshing dinner option. Discover how easy it is to enjoy a well-balanced meal with this crowd-pleasing shredded chicken salad!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 2 pieces celery stalks
- 1 large granny smith apple
- 0.5 cup red onion
- 0.5 cup plain Greek yogurt
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 0.25 cup walnuts
- 4 cups baby spinach
Instructions
Place the chicken breasts in a medium saucepan and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the broth and let it cool slightly. Once cooled, shred the chicken using two forks.
While the chicken is cooling, chop the celery stalks and dice the granny smith apple into small cubes. Finely chop the red onion to make about 0.5 cup.
In a large mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, honey, salt, and ground black pepper. Stir until well combined.
Add the shredded chicken, chopped celery, diced apple, chopped red onion, and chopped parsley to the yogurt dressing in the bowl. Stir until everything is well coated with the dressing.
Toast the walnuts lightly in a dry skillet over medium heat, stirring frequently until fragrant, about 3-4 minutes. Let them cool and then chop coarsely.
Fold the toasted walnuts into the chicken salad mixture.
Serve the heart-healthy shredded chicken salad over a bed of baby spinach. Optionally, garnish with extra parsley or walnuts if desired.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2137 mg | 93% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 42.0 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
