Low Fat Shredded Chicken Salad
Serve up a delicious and guilt-free meal with this Low Fat Shredded Chicken Salad, packed with fresh, wholesome ingredients and vibrant flavors! Tender shredded chicken is simmered in low-sodium chicken broth for maximum juiciness, then tossed with a creamy, non-fat Greek yogurt dressing infused with Dijon mustard, lemon juice, and a hint of honey. This salad is perfectly balanced with crunchy celery, sweet grapes, and zesty red onion, all complemented by fresh parsley and a light seasoning of salt and pepper. Ready in under 40 minutes, it’s ideal for meal prepping or a quick and satisfying lunch. Whether enjoyed on a bed of greens, tucked into a sandwich, or wrapped in whole-grain tortillas, this low-calorie chicken salad delivers wholesome deliciousness. Perfect for health-conscious eaters, it’s a high-protein, low-fat option that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Low-sodium chicken broth
- 0.5 cup Greek yogurt, non-fat
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 2 pieces Celery stalks, chopped
- 0.25 cup Red onion, finely chopped
- 1 cup Grapes, halved
- 2 tablespoons Parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the chicken breasts in a medium saucepan and pour the low-sodium chicken broth over them. The broth should just cover the chicken.
Bring the broth to a boil over medium-high heat, then reduce the heat to low, cover the pan, and simmer for about 15-20 minutes or until the chicken is cooked through and tender.
Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.
In a large mixing bowl, combine the non-fat Greek yogurt, Dijon mustard, lemon juice, and honey. Stir well until the dressing is smooth and well-blended.
Add the shredded chicken, chopped celery, red onion, halved grapes, and chopped parsley to the bowl with the dressing. Season with salt and black pepper.
Gently toss everything together until the ingredients are evenly coated with the dressing.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve the low-fat shredded chicken salad on a bed of mixed greens, in a sandwich, or as a filling for wraps. Enjoy!
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 39.1 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1720 mg | 37% | |
*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.
