Zero-Point Creamy Chicken Salad

By Muhammad Faizan

Zero-Point Creamy Chicken Salad (Big-Batch Meal Prep)

Light, fluffy, protein-packed chicken salad that stays delicious all week. Perfect for sandwiches, wraps, salads, snacks, or eating straight from the container!

Ingredients (Makes 6–8 cups)

  • 3 lbs cooked chicken breast, finely shredded or chopped

  • 1 cup nonfat plain Greek yogurt

  • ½ cup light mayo (or more Greek yogurt if you want true zero points)

  • 2–3 tbsp dill pickle juice (or lemon juice)

  • 1–2 stalks celery, finely minced

  • 2 tbsp fresh parsley or dill, finely chopped

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • ½ tsp paprika (optional)

  • Salt & pepper to taste

Optional mix-ins (all zero or low-point):

  • Minced onions

  • Dijon mustard

  • Chopped pickles

  • Green onions

  • A pinch of ranch seasoning

Instructions

  1. Shred the chicken:
    Use rotisserie breast meat, poached chicken, or pressure-cooked chicken. Shred finely for the fluffiest texture.

  2. Mix the dressing:
    In a large bowl, whisk together Greek yogurt, light mayo, pickle juice, and seasonings.

  3. Combine:
    Fold shredded chicken into the dressing until fully coated and creamy.

  4. Taste + adjust:
    Add more seasoning or pickle juice for tang. Add extra yogurt or mayo for your preferred creaminess.

  5. Chill:
    Refrigerate at least 1 hour, or overnight for best flavor.

Storage Notes

  • Keeps up to 5–6 days refrigerated.

  • Stays creamy and does not separate if stored in airtight containers like shown in your photo.

  • Can be frozen up to 2 months (texture will be slightly softer after thawing).

Servings

  • Makes: 6–8 cups total

  • Serving size: ½ cup (approx.)

Nutritional Information (per ½-cup serving — approximate)

  • Calories: 80–110

  • Protein: 14–18g

  • Fat: 1–4g (depending on mayo amount)

  • Carbs: 2–4g

  • Fiber: 0g

  • WW Points:

    • 0 points if using all Greek yogurt

    • 1–2 points if using partial light mayo

Tips for the BEST Chicken Salad

  • Use a hand mixer to shred chicken quickly & achieve the super-fluffy texture like in the containers.

  • Add pickle juice slowly — it can thin the mixture.

  • Greek yogurt ratio:

    • 100% yogurt = lowest calories/zero points

    • 75% yogurt / 25% light mayo = best “classic” flavor

  • Chill before eating — flavors deepen significantly.

  • Meal-prep hack: Pack in individual “deli” containers for grab-and-go.

Benefits

  • High in protein, low in fat

  • Zero or very low WW points

  • Cheap + meal-prep friendly

  • Customizable

  • Great for sandwiches, wraps, salads, crackers, or lettuce cups

Q&A

Q: Can I make this dairy-free?

Yes — use dairy-free yogurt or light mayo only.

Q: Why does my chicken salad get watery?

Add less pickle juice, or drain celery before mixing. Always chill before storing.

Q: Can I use canned chicken?

Yes — use 3–4 cans, drained well. Texture will be slightly softer.

Q: What if I want it sweeter?

Add ½–1 tsp honey or a spoon of relish (non-zero point).

Q: What if it tastes bland?

Increase salt, pepper, and paprika. Adding a teaspoon of Dijon works wonders.

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