Chicken salad with dried cherry and celery, served on bread

Salad / Seasonal - Summer

Creamy Chicken Salad

4 Servings (About ½ cup ea.)

Prep Time: 10 Mins | Cook Time: 25 Mins


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Medium Nonstick Pan
  • Chef’s Knife
  • Cutting Board
  • Large Mixing Bowl
  • Baking Sheet (Optional, use if pan is not oven-safe)


  • 1 lb. boneless skinless chicken breast
  • Kosher salt and freshly ground pepper to taste
  • 1 teaspoon of olive oil
  • ½ tablespoon mayonnaise
  • ½ cup yogurt, plain low fat
  • 2 tablespoons mustard
  • 1 tablespoon celery
  • 2 stalks celery
  • ¼ cup pecans
  • 1 apple, diced
  • 2 tablespoons golden raisins
  • ¼ teaspoon kosher salt


  1. Preheat Oven

    Preheat oven to 350 degrees.

  2. Season chicken

    Season chicken with salt and pepper.

  3. Add olive oil

    Add 1 teaspoon of olive oil to a medium size pan and place over medium heat.

  4. Cook chicken

    Add chicken and cook until the chicken is golden, brown flip, and place in preheated oven to finish.

  5. Bake

    Bake for 10 min or until the internal temperature is 165 degrees.

  6. Mix ingredients

    While the chicken cools, add all remaining ingredients to a large bowl and mix thoroughly.

  7. Dice chicken

    Dice or shred the cooled chicken and fold it into the rest of the ingredients until it is well-coated.

  8. Serve

    Serve on whole grain bread, crackers, or over a bed of lettuce.