Zero-Point Creamy Chicken Salad

There’s a reason some recipes become instant staples — they’re easy, delicious, and fit seamlessly into everyday life. This Zero-Point Chicken Salad is one of those rare gems.

Imagine a creamy, herby, protein-packed mix that’s both light and satisfying — something you can eat for lunch every single day without ever getting tired of it. That’s exactly what this salad is. Whether you’re on a healthy eating plan, counting macros, or just looking for a no-fuss, meal-prep-friendly lunch, this chicken salad will become your go-to recipe.

I made it for the first time when I was trying to find something high in protein, low in calories, and versatile enough to eat in sandwiches, wraps, or on its own. After a few tweaks, this version became perfect — creamy but not heavy, flavorful but not salty, and satisfying without guilt.

The best part? It’s zero points (if you’re following WW or similar programs), meaning you can enjoy it freely — every spoonful is pure comfort without compromise.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time (for chicken): 15–20 minutes
Chilling Time (optional): 1 hour
Total Time: 30–40 minutes
Servings: 6–8
Calories per serving: ~110 kcal
Storage: Up to 4–5 days refrigerated

Ingredients

For the Chicken:

2 lbs (900 g) boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp onion powder
½ cup low-sodium chicken broth (for poaching or boiling)

For the Salad Dressing:

1 cup non-fat Greek yogurt (plain)
1 tbsp light mayonnaise (optional, for extra creaminess)
1 tbsp Dijon mustard
1 tbsp lemon juice (freshly squeezed)
½ tsp apple cider vinegar
¼ tsp salt, or to taste
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional, for color and flavor)

For the Mix-Ins:

2 tbsp fresh parsley, chopped
2 green onions, chopped
1 celery stalk, finely diced (optional for crunch)
1 tbsp fresh dill, chopped (optional but recommended)

Instructions

Step 1: Cook the Chicken

In a pot, add the chicken breasts, broth, salt, garlic powder, and onion powder.
Cover and simmer over medium heat for 15–20 minutes, or until the chicken is tender and cooked through.
Remove the chicken and let it cool slightly.
Using two forks or a hand mixer, shred the chicken finely.

Tip: You can also use leftover rotisserie chicken (just skip the seasoning step).

Step 2: Make the Dressing

In a large mixing bowl, combine:

Greek yogurt
Mayonnaise (if using)
Mustard
Lemon juice
Apple cider vinegar
Salt, pepper, garlic powder, and paprika

Whisk until smooth and creamy. Taste and adjust seasoning as needed — it should be slightly tangy and flavorful.

Step 3: Combine Everything

Add the shredded chicken into the dressing bowl.
Toss to coat evenly.
Add parsley, green onions, and celery. Mix well until everything is fully combined.

If the mixture looks too thick, you can add 1–2 tablespoons of water or chicken broth for a lighter texture.

Step 4: Chill (Optional but Recommended)

Cover the bowl and refrigerate for at least 30–60 minutes before serving.
This helps the flavors blend beautifully and makes the salad creamier.

Serving Ideas

This zero-point chicken salad is as versatile as it is delicious! Here are some creative ways to enjoy it:

Classic Sandwich: Pile it between slices of whole-grain bread or toasted sourdough.
Low-Carb Wraps: Use lettuce leaves or low-carb tortillas for a light, fresh wrap.
Salad Bowl: Serve over mixed greens with sliced cucumber and cherry tomatoes.
Snack Cups: Spoon into small containers (as shown in your photo!) for easy grab-and-go lunches.
Stuffed Veggies: Fill halved bell peppers, tomatoes, or cucumbers for a beautiful appetizer.

Flavor Variations

You can easily customize this recipe depending on your mood or diet goals:

Spicy Kick: Add ½ tsp chili flakes or hot sauce.
Curried Style: Add 1 tsp curry powder and a pinch of turmeric.
Ranch-Inspired: Add 1 tsp dried dill, parsley, and onion powder.
Sweet & Savory: Mix in 2 tbsp diced apples and a few raisins.
Tex-Mex Twist: Add diced jalapeños, corn, and a sprinkle of cumin.

Storage Tips

Store in airtight containers (like the ones in your photo) for up to 5 days in the refrigerator.
Stir before serving, as the yogurt may separate slightly over time.
Not suitable for freezing — the yogurt dressing may curdle.

Why This Recipe Works

This chicken salad nails the balance between flavor, nutrition, and simplicity:

Zero-point ingredients: Greek yogurt replaces mayo for creaminess without calories.
High protein: Keeps you full for hours.
Meal prep friendly: Perfect for weekly batches.
Flavor-packed: Herbs, lemon, and mustard add brightness without fat.

It’s no wonder people say they make it “for 4 weeks straight” and never get tired of it!

Nutrition Breakdown (per serving)

(approximate values)

Nutrient	Amount
Calories	110 kcal
Protein	20g
Carbs	3g
Fat	2g
Sugar	2g
Fiber	0g

Image Description

The image shows multiple stacked containers of creamy chicken salad — thick, rich, and perfectly textured with visible bits of herbs and chicken. Each portion looks freshly mixed and ready for the fridge, perfect for meal prep or a week’s worth of healthy eating.

The sight of those containers lined up brings that satisfying “I’m ready for the week” feeling — healthy, homemade, and deliciously prepared.

Pro Tips

Always shred chicken while warm — it mixes more easily.
Chill before serving for the best flavor.
For extra creaminess, add a teaspoon of light mayo or mashed avocado.
Don’t skip the lemon juice — it makes the flavor pop!

Final Thoughts

This Zero-Point Creamy Chicken Salad proves that healthy food doesn’t have to be boring. With the perfect balance of texture, flavor, and freshness, it’s one of those recipes you’ll keep coming back to again and again.

Make a batch at the start of the week, portion it out, and enjoy effortless meals that keep you full and happy — no guilt, no fuss, just pure deliciousness.