Introduction
Summer chicken salad is the ultimate warm-weather meal. It feels light, yet it’s high-protein and filling. You can mix and match in minutes. Start with crisp greens, chilled pasta, or hearty grains. Add grilled chicken or rotisserie chicken for fast flavor. Go creamy with Greek yogurt or classic mayo. Or skip it and choose a bright lemon-olive-oil vinaigrette. Pile on crunchy veggies, fresh herbs, and seasonal fruit. It packs well, so take it to picnics, BBQs, and beach days.
This post brings you 10 summer chicken salad recipes. They are easy, healthy, and fresh. Each one is ready in under 30 minutes. You’ll see no-mayo chicken salad options, creamy favorites, and meal-prep ideas. Expect cool, fresh, and crunchy bowls that fit busy weeks and sunny weekends. Explore the list, pick a favorite, and enjoy a quick win tonight.
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No-Mayo & Yogurt-Based (Light + High-Protein)
1. Healthy Greek Yogurt Chicken Salad (No Mayo)
Make a healthy Greek yogurt chicken salad for summer. Stir in celery, red onion, dill, and lemon. It tastes bright and fresh. It’s high-protein and gluten-free. Ready in about 30 minutes, so it fits busy days. Serve in lettuce cups, on toast, or over greens.
2. Avocado Chicken Salad Lettuce Wraps
Try avocado chicken salad lettuce wraps. Use creamy avocado as the binder. Add cucumber and fresh herbs for crunch. It’s dairy-free and low-carb, yet still filling. Done in 20 minutes, so it’s perfect for quick lunches.
Pro Tips
Poach chicken for juicy bites, or use rotisserie chicken for speed. Then chill the salad for 20 minutes so flavors meld. Add a squeeze of lemon and extra dill for more lift. Taste, adjust salt, and serve cold for peak summer vibes.
Make-Ahead & Storage
Meal-prep these no-mayo chicken salads for the week. Keep them chilled for 3–4 days in sealed containers. Pack lettuce and toppings on the side, so they stay crisp. Grab, assemble, and go for easy summer lunches.
Grilled & Smoky (Backyard BBQ Vibes)
3. Lemon-Herb Grilled Chicken Salad
Fire up the grill for a lemon-herb grilled chicken salad. Layer arugula, cucumber, and cherry tomatoes. Then drizzle a zesty lemon vinaigrette. It tastes bright, smoky, and perfect for summer chicken salad nights.
4. Southwest Grilled Chicken Salad
Go bold with a Southwest grilled chicken salad. Add corn, black beans, and ripe avocado. Toss with a chipotle-lime dressing for heat and tang. It’s hearty, high-protein, and great for BBQ dinners or meal prep.
Dressing Ratios (Mason-Jar)
Use this easy formula: 3 parts olive oil : 1 part lemon or lime juice + Dijon + honey + garlic. For example, 6 Tbsp oil + 2 Tbsp citrus, 1 tsp Dijon, 1 tsp honey, 1 small grated garlic clove. Add salt and pepper. Then shake in a jar until glossy.
Meal-Prep Plan
Grill once, eat twice. Cook extra chicken while the grill is hot. Slice and chill for quick lunches and bowls. Pack greens and toppings separately, so they stay crisp. This plan keeps your grilled chicken salad fast, fresh, and weeknight-ready..
Mediterranean & Greek (Bright & Fresh)
5. Mediterranean Chicken Salad
Build a Mediterranean chicken salad with cucumber, tomato, Kalamata olives, and feta. Dress it with oregano, olive oil, and a squeeze of lemon. Add parsley for lift and crunch. Serve over crisp greens or tuck into warm pita. It tastes bright, salty, and fresh.
6. Greek Chicken Pasta Salad (Potluck)
Make a Greek chicken pasta salad with orzo or penne. Toss in red onion and sweet peppers. Then add olives and feta. Finish with a lemon-oregano vinaigrette. It travels well, so pack it for potlucks, BBQs, and beach days.
Add-Ins & Swaps
Boost flavor with artichokes, capers, or roasted red peppers. Swap in sun-dried tomatoes for a sweet bite. Use gluten-free pasta or quinoa for a lighter base. Then sprinkle toasted almonds or pine nuts for crunch.
Low-Carb Option
Skip pasta and use zucchini ribbons, or double the greens. Keep the olives, feta, and herbs for bold flavor. Add extra cucumber and tomato for volume. You still get a low-carb Greek chicken salad that feels cool, fresh, and satisfying.
Fruit-Forward & Crunchy (Sweet–Savory Balance)
7. Mango-Lime Chicken Salad
Make a bright mango-lime chicken salad. Toss shredded chicken with cilantro, jalapeño, and crunchy cabbage. Then whisk a chili-lime vinaigrette with lime juice, olive oil, honey, and a pinch of chili. It tastes zesty, sweet, and perfect for a summer chicken salad. Serve in lettuce cups or over greens.
8. Cranberry-Pecan (Waldorf-Style) Chicken Salad
Try a light Waldorf-style chicken salad. Fold in grapes or crisp apple, dried cranberries, and toasted pecans. Use Greek yogurt with a little mayo and lemon for a creamy bite. It brings sweet-savory balance and real crunch. Spoon into croissants or pile onto mixed greens.
Texture Boosters
Add toasted almonds or pecans for extra snap. Sprinkle pumpkin seeds for a nutty note. Mix in a bag of crunchy slaw to stretch portions. These easy swaps keep every chicken salad crisp, fresh, and satisfying.
Picnic Safety
Keep salads cold for safe summer eating. Store below 4 °C (40 °F) from fridge to table. Pack in an insulated bag with ice packs, and set bowls over ice. Then return leftovers to the cooler within an hour in hot weather. Safe temps protect flavor and your guests.
Classics with a Twist (Crowd-Pleasers)
9. Lighter Chicken Caesar Salad
Make a lighter chicken Caesar salad with a yogurt-Parmesan dressing. Toss crisp romaine, juicy chicken, and homemade croutons. Then shave Parm on top for a salty finish. It’s a fresh, high-protein summer chicken salad that still tastes classic.
10. Thai Peanut Chicken Cabbage Salad
Go bold with Thai peanut chicken cabbage salad. Use crunchy slaw, fresh herbs, and a smooth peanut-lime sauce. Add cilantro and mint for lift, and a squeeze of lime for zip. It’s a fast chicken salad recipe that’s great for weeknights.
Crunchy Mix-Ins
Boost texture with crispy chickpeas. Or add pita chips or tortilla strips for crunch. Slice radishes for bite and color. These simple add-ins keep every bowl fresh, fun, and satisfying.
Serving Ideas
Serve in lettuce cups for low-carb lunches. Or build grain bowls with quinoa or rice. Stuff croissants for a crowd-pleasing brunch. Finally, pack meal-prep jars with dressing on the bottom and greens on top for grab-and-go lunches.
Mango-Lime Chicken Salad
Mango-Lime Chicken Salad
Ingredients
Method
- Cook chicken. Rub breasts with oil, chili powder, garlic powder, salt, and pepper. Grill or pan-sear over medium heat until cooked through (internal temp 165°F / 74°C), 5–7 minutes per side. Rest 5 minutes, then cube.
- Make dressing. Whisk olive oil, lime juice, zest, honey, Dijon, garlic, salt, and pepper until glossy.
- Build salad. In a large bowl, add cabbage, mango, cucumber, red onion, jalapeño, and cilantro. Toss with half the dressing.
- Finish. Fold in chicken and avocado. Drizzle the remaining dressing. Top with nuts. Taste and adjust lime, salt, or honey.
- Serve. Enjoy right away or chill 15 minutes for extra flavor.
FAQs
1. What chicken works best for summer chicken salad?
Use grilled chicken, poached chicken, or rotisserie chicken. Dice or shred it while warm, then chill it.
2. How do I keep my chicken salad crunchy?
Dress right before you serve. Pack greens, slaw, nuts, and pita chips on the side. Add them last.
3. Can I make a no-mayo chicken salad?
Yes. Use Greek yogurt, smashed avocado, or a lemon-olive-oil vinaigrette. All taste fresh and light.
4. How long can I store chicken salad?
Keep it chilled in airtight containers for 3–4 days. Store greens and toppings separately.
5. What are easy dressing ratios for grilled chicken salad?
Shake 3 parts olive oil with 1 part lemon or lime juice. Add Dijon, honey, garlic, salt, and pepper.
Conclusion
Pick your favorite summer chicken salad and make it tonight. Share your best swaps in the comments—no-mayo chicken salad, dairy-free, or keto. Rate the recipe and tell us what you loved.
For easy sipping, try these pairings: iced tea, fresh lemonade, or sparkling water with lime.
Explore more ideas next: Greek chicken pasta salad, avocado chicken salad, and Southwest grilled chicken salad. Use those links on the page to keep cooking.
Plan ahead too. Meal-prep a few bowls for the week. Chill salads in airtight containers. Keep them below 4 °C (40 °F). For picnics and BBQs, pack an insulated bag with ice packs, and set bowls over ice. Then return leftovers to the cooler fast. Safe chilling keeps every bite fresh, crunchy, and delicious.
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