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Healthy Eat of the Week: Skinny Mom's Skinny Chicken Salad

I am the first to admit that when my husband is away, I get lazy. I walk around half naked with my hair standing on top of my head, I binge watch my favorite shows on Netflix, and I only eat things that require little to no actual cooking. Even though I may be slothful, a girl’s still gotta eat and shredded chicken has become my go-to food while he’s away due to its versatility. It’s amazing what you can do with one container: burrito bowls, salads, tacos, wraps…the possibilities are endless. Plus, it can be prepared either in the oven or in the slow cooker and is pretty hands off, which means I have hours to spend in front of the television or reading my favorite book (I just season mine up with my favorite spices, put it in a baking dish, top it with chicken broth, cover it with foil, and bake it on 325 for 3 hours then shred it with a fork).

This week, I tried a new recipe with my shredded chicken that is officially my favorite: Skinny Mom’s Skinny Chicken Salad. Not only did it come out absolutely delicious, but it’s also pretty low in calories. Although the recipe calls for light mayo, I made mine with Greek yogurt, which cut out a lot of the fat. Enjoy it either on top of your favorite crackers or by itself.

Skinny Chicken Salad Prep time: 30 minutes Cook time: varies based on chicken cooking times Yield: 8 servings Serving size: 1/2 cup (3 oz)


  1. 1¼ lbs cooked chicken, shredded (about 3 cups)

  2. 1 cup celery, chopped (6-7 stalks)

  3. ½ cup pecans, chopped

  4. 1 cup grapes, rinsed + quartered (about 23 grapes)

  5. ¼ cup green onion, chopped

  6. ¾ cup light mayonnaise

  7. ½ tsp salt

  8. ½ tsp black pepper

  9. ½ tsp onion powder


  1. Cook the chicken according to package instructions. While chicken is cooking, chop the celery, pecans, grapes and green onions. Combine in a large bowl.

  2. In a small bowl, mix together mayo, salt, black pepper and onion powder.

  3. Once chicken has been cooked and cooled (about 10 minutes), use your hands to shred the chicken into the large bowl with the celery, pecans, grapes and green onions. Spoon the mayo mixture on top and stir until everything is evenly coated.

Nutrition Information

Per Serving (1/2 cup): Calories: 198 Fat: 12g Carbohydrates: 5g Fiber: 2g Protein: 15g Sugars: 2g Sodium: 449mg Vitamin A: 2% Vitamin C: 18% Calcium: 4% Iron: 6% WWP+: 5 points

Photo and Recipe from Copyright 2015

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