Low Sodium Chicken Salad Recipe

This creamy, crunchy Low Sodium Chicken Salad Recipe is made with cooked chicken breast, crisp celery, and salt-free mayonnaise and ready in 15 minutes. The satisfying snap of fresh veggies mixes perfectly with the tangy, herb-packed dressing coating every bite of tender chicken. I love making a big batch of this for quick weekday lunches.

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What Makes This Version Different

Store-bought chicken salads are notorious for packing massive amounts of hidden sodium. I realized that relying on heavy salt was completely unnecessary when you build flavor with fresh lemon juice and vibrant herbs like dill.

The trick to getting it right without salt is focusing on texture. Adding extra crunch from celery and red onion completely tricks the palate, making you forget the salt shaker entirely.

Low Sodium Chicken Salad Recipe Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup salt-free mayonnaise
• 1/3 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

How To Make Low Sodium Chicken Salad Recipe

1. Prep the chicken: Shred or dice the cooked chicken breast into bite-sized pieces and place it in a large mixing bowl.
2. Mix the dressing: In a separate small bowl, whisk together the salt-free mayonnaise, lemon juice, fresh dill, garlic powder, and black pepper until smooth.
3. Combine the ingredients: Add the diced celery and red onion to the chicken bowl, then pour the dressing over the top.
4. Toss and chill: Stir everything together until the chicken is evenly coated, then refrigerate for at least 30 minutes before serving.

Recipe Tips

• Use fresh lemon juice: Bottled juice lacks the bright acidity needed to compensate for the missing salt.
• Poach your own chicken: Pre-cooked rotisserie chickens are often injected with heavy sodium solutions.
• Let it rest: Allowing the salad to sit in the fridge helps the herbs release their natural oils into the dressing.

What To Serve With Low Sodium Chicken Salad

Serve this on thick slices of low-sodium whole wheat bread or a bed of mixed leafy greens. It also pairs wonderfully with crisp cucumber slices and unsalted rice crackers for a light lunch.

How To Store

Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the mayonnaise will separate and become watery when thawed.

FAQs

Can I use Greek yogurt instead of mayonnaise?
Yes, plain Greek yogurt is an excellent substitute that adds extra protein and a pleasant tang. Just ensure you choose a brand with low sodium content.

What other herbs work well?
Fresh parsley, tarragon, or chives are fantastic additions. Tarragon gives it a classic French flair without needing extra seasoning.

Can I add fruit to this salad?
Absolutely. Halved seedless grapes or diced apples add a great natural sweetness that complements the savory chicken.

Nutrition

• Calories: 210 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 60 mg
• Sodium: 65 mg
• Total Carbohydrate: 3 g
• Protein: 22 g

Try More Recipes:

• Low Sodium Beef Stew Recipe
• Low Sodium Pizza Recipe
• Low Sodium Alfredo Sauce
• Low Sodium Chicken Soup Recipe
• Low Sodium Meatloaf Recipe