Lighter Chicken Salad

Prep Time:
15 mins
Total Time:
30 mins

Try our creamy, not-too-heavy rendition of an American lunch standby.


  • Coarse salt and ground pepper

  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

  • ¼ cup light mayonnaise

  • ¼ cup low-fat buttermilk

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1/2 to 1 teaspoon hot sauce

  • 2 celery stalks, finely chopped

  • ½ small red onion, finely chopped

  • ¼ cup chopped fresh parsley


  1. Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with 2 forks.

  2. In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.

Cook's Notes

To store, refrigerate up to 3 days. For richness with fewer calories, use a mix of light mayo and low-fat buttermilk. To boost flavor, add mustard, hot sauce, and lemon juice, plus onion and celery.

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