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Honey Mustard Low-Sugar Chicken Salad - Bright, Crunchy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie or poached)
  • 1/3 cup plain Greek yogurt (2% or whole milk for best texture)
  • 2 tablespoons avocado oil mayonnaise (or use all yogurt)
  • 1 1/2 tablespoons Dijon mustard
  • 1 to 1 1/2 teaspoons honey (adjust to taste; use the least amount that works for you)
  • 2 teaspoons apple cider vinegar (or lemon juice)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 ribs celery, finely chopped
  • 2 tablespoons red onion, minced
  • 1/3 cup seedless grapes, halved (optional; use sparingly for low sugar)
  • 1/4 cup sliced almonds, toasted
  • 1 tablespoon fresh parsley, chopped (optional but brightens the flavor)

Method
 

  1. Toast the almonds: Add sliced almonds to a dry skillet over medium heat. Stir frequently for 3–4 minutes until lightly golden and fragrant. Transfer to a plate to cool so they stay crisp.
  2. Make the dressing: In a large bowl, whisk together Greek yogurt, mayo, Dijon, honey, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Taste and adjust—add a pinch more salt, vinegar for tang, or a tiny drizzle of honey if needed.
  3. Prep the mix-ins: Chop the celery and red onion finely. Halve the grapes if using. Rough chop the parsley.
  4. Add the chicken: Fold the chicken into the dressing until evenly coated. You want it creamy but not soupy. If it looks dry, add a spoonful of yogurt or a splash of vinegar for brightness.
  5. Layer in crunch and freshness: Stir in celery, red onion, parsley, and most of the toasted almonds. If using grapes, fold them in gently at the end to avoid squishing.
  6. Chill briefly: Cover and refrigerate for 20–30 minutes so the flavors meld. It also firms up the texture, making it perfect for sandwiches or scooping.
  7. Finish and serve: Give it a final taste. Add a crack of pepper and the remaining almonds on top for crunch. Serve in lettuce cups, on toasted sourdough, wrapped in a whole-grain tortilla, or scooped over mixed greens.