Refreshing Chicken Salad

This is my version of chicken salad. It’s light and refreshing, perfect for spring and summer. My husband and I had this for lunch this week, I had mine on a bed of arugula and he made a sandwich out of his. Feel free to add or swap out ingredients (vegetables, nuts) as you like, this recipe is flexible. I know chicken salad recipes typically don’t have hard boiled eggs, but I think they work really well in this recipe. Enjoy!


  • 1.5 lbs boneless skinless chicken breast (baked, cooled and cut into cubes)
  • 4 hard boiled eggs, diced
  • 4 celery stalks, thinely sliced
  • 1 red bell pepper, chopped
  • 6 green onions, chopped
  • 1/3 cup walnuts, chopped
  • 1/2 cup plain greek yogurt
  • 1.5 Tbsp. lemon juice (vinegar could also work)
  • 1.5 Tbsp. chopped fresh basil or 1.5 tsp. dried basil
  • 1/2 tsp. garlic powder
  • salt and pepper


  1. Prep ingredients as described after each ingredient listed above.
  2. Combine all ingredients in a large bowl.
  3. Season with salt and pepper to taste.
  4. Serve over leafy greens for salad, put on sandwich bread or in a wrap.

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