My love of chicken salad continues with this ginger honey mustard chicken salad. It’s perfect for the tail-end of summer and early fall days ahead.
As many of you may know, I adore chicken salad and have yet to make one that I didn’t like. This one is no different. I love all the crunch from the apple, walnuts and celery, and can’t get enough of the ginger honey mustard dressing. The bit of ginger really adds a special zest and complements the apple so nicely.
This chicken salad is actually mayo-free too. As I’ve said before, I have nothing against a legit mayonnaise, but also enjoy mixing things up. Plus, I know a lot of people are not fans of mayo. In this salad, I use pasture-raised full-fat Greek yogurt for the base of the dressing. It’s creamy good!
If dairy-based yogurt doesn’t agree with you, I imagine this recipe would be just as good with avocado oil mayonnaise instead. A good-quality dairy-free yogurt is another option. Keep in mind, I have not tried either in this chicken salad, so can’t speak on it directly. If you try these options, let me know how it goes!
Interested in other chicken salad recipes? Check out my za’atar chicken salad and coconut curry chicken salad. This healthy basil coconut chicken salad that I developed for Rubies & Radishes is also a goodie!
Cheers and enjoy!
This healthy chicken salad is perfect for late summer and early fall. It features apple, walnuts, celery, fresh parsley and a ginger honey mustard dressing made with Greek yogurt.
- 1 lb cooked boneless skinless chicken breast, cubed or shredded
- 1-2 stalks celery, chopped
- 1 small-medium apple (whatever variety you like), chopped
- 1/2 cup raw walnuts, preferably sprouted, dry toasted (see instructions)
- 1/4 cup Italian parsley, roughly chopped
- 1/3 cup plain whole milk Greek yogurt, preferably pasture-raised
- 1 Tbsp + 1 tsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 Tbsp raw honey
- 1/2 tsp sea salt, or to taste
- 1/2 – 3/4 tsp fresh grated ginger
- Black pepper, to taste
Dry toast the walnuts in a small skillet over medium heat. Stir frequently for about 5 minutes or until walnuts are lightly toasted. Set aside to cool a bit. Then, roughly chop, once cool enough to handle.
In a large bowl, mix together the chicken, celery, apple, parsley and toasted walnuts.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, honey, Dijon mustard, grated ginger, sea salt and black pepper. Taste and and adjust flavor, as desired. Then, pour over chicken mixture and stir well to coat.
Serve however you like — over greens, in a grain-free tortilla or lettuce wrap, etc.
Pecans would also work well in the recipe.