Print

Healthy Marry Me Chicken Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 61 reviews

This Healthy Marry Me Chicken Salad is a delightful, protein-packed meal perfect for a quick lunch or light dinner. Featuring tender boiled chicken breast shredded to perfection and combined with creamy Greek yogurt, sun-dried tomatoes, and fresh herbs, this salad is both flavorful and nutritious. The addition of chickpeas, celery, pine nuts, and Parmesan cheese adds texture and richness, making it a balanced and satisfying dish that’s easy to prepare in just 30 minutes.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breast
  • Kosher salt & black pepper, to taste
  • Water, enough to cover chicken by 1 inch

Dressing & Mix-ins

  • 1 ¼ cups full-fat plain Greek yogurt or skyr
  • ⅓ cup chopped sun-dried tomatoes (preferably packed in oil)
  • 1 tbsp oil from jar of sun-dried tomatoes
  • ½ tbsp Dijon mustard
  • ½ tbsp honey or maple syrup
  • ½ tsp garlic powder
  • Juice from ½ lemon
  • 1 cup chickpeas (canned, drained and rinsed)
  • ½ cup finely diced celery
  • ⅓ cup toasted pine nuts
  • ⅓ cup shaved Parmesan cheese (about 1 oz, optional)
  • ¼ cup finely diced red onion
  • 3 tbsp fresh chopped basil

Instructions

  1. Cook the Chicken: Place the chicken breasts in a medium pot and season them with kosher salt and black pepper. Add enough water to cover the chicken by at least one inch. Bring the water to a boil, then cover with a lid, reduce the heat to low, and let the chicken simmer gently for about 15 minutes or until the internal temperature reaches 165°F (74°C). Cooking time may vary based on thickness.
  2. Mash the Chickpeas: While the chicken cooks, transfer the chickpeas to a medium bowl and use a fork or potato masher to mash them until they are mostly broken up but still have some texture. Set aside.
  3. Shred the Chicken: When the chicken is done, transfer it to a large bowl or the bowl of a stand mixer. Shred the chicken finely using two forks or pulse with the stand mixer until shredded.
  4. Prepare the Dressing and Combine Salad: In a large bowl, whisk together the Greek yogurt, chopped sun-dried tomatoes, sun-dried tomato oil, Dijon mustard, honey, garlic powder, and lemon juice until smooth. Add the mashed chickpeas, diced celery, red onion, toasted pine nuts, Parmesan cheese, chopped basil, and shredded chicken. Gently stir with a spatula until everything is evenly coated. For a moister salad, you can add an extra ¼ cup of Greek yogurt. Adjust seasoning with salt and pepper to taste.
  5. Chill and Serve: Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold as a satisfying meal or sandwich filling.

Notes

  • Use full-fat Greek yogurt for the creamiest texture and best flavor.
  • Sun-dried tomatoes packed in oil enhance the flavor; drain but reserve the oil for the dressing.
  • To toast pine nuts, place them in a dry skillet over medium heat for 3–5 minutes, shaking frequently until golden and fragrant.
  • Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to omit the Parmesan cheese to make this recipe vegetarian-friendly.
  • For extra freshness, add chopped cucumber or bell peppers as desired.

Find it online: https://justsosavory.com/healthy-marry-me-chicken-salad-recipe/