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Creamy chicken salad with mixed vegetables in a white bowl

Budget-Friendly Chicken Salad with Creamy Veggie Blend

A healthy, crowd-pleasing chicken salad that's easy on your wallet and packed with flavor. Perfect for meal prep, lunches, or light dinners.
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Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings: 46 -6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 3/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 celery stalks finely diced
  • 1 medium carrot grated
  • 1/4 cup red onion finely minced
  • 2 tablespoons fresh parsley chopped

Method
 

  1. In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, and onion powder. Whisk until smooth and well blended.
  2. Add the shredded chicken to the dressing mixture. Use a spatula to gently fold until all chicken pieces are evenly coated.
  3. Fold in the diced celery, grated carrot, minced red onion, and chopped parsley until vegetables are distributed throughout.
  4. Season with salt and black pepper to taste. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust according to your preference.
  5. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
  6. Before serving, give the chicken salad a final stir. Taste and adjust seasoning if needed. Serve on bread, over greens, or as desired.