Low Sodium Chicken Salad Recipe (No Salt Added)
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Jump to Recipe Watch VideoThis low sodium chicken salad recipe is made with chicken breast, celery, and herbs in a creamy tangy dressing without salt! A healthier take on the classic recipe, and loaded with flavor.
If you have cooked chicken ready to go, this recipe comes together in about 10 minutes. It’s simple, hearty, filling, and makes a great lunch or snack!
Chicken salad has always been a favorite of mine, ever since I was a kid! We used to get creamy chicken salad from a deli in my town, which was so delicious, but likely loaded with salt and preservatives. This healthier version skips the salt but keeps the flavor!
This low sodium chicken salad recipe has a fantastic crunch from the fresh celery, and great flavor from the lemon juice and parsley which gives the dressing a bit of acidity.
I made this into delicious chicken salad lettuce wraps, but you can enjoy your chicken salad on slices of my low sodium wheat bread or with low sodium crackers!
This Low Sodium Chicken Salad Recipe Is
- Creamy
- Bright
- Fresh
- Crunchy
- Tangy
- Easy to Make
- A Great Lunch or Snack!
Easy Low Sodium Lunch Recipes
This simple chicken salad is low in sodium and couldn’t be easier to make! It’s hearty, filling, inexpensive, and quick – it makes a great lunch any day of the week. These salt-free lunches are healthier versions of classics that everyone will love.
I love enjoying a big plate of this chicken salad for an easy weekday meal in a low sodium wrap or with crackers. You can browse all our low sodium lunch recipes here for easy weekday ideas or for your next family favorite.
What’s In This No Salt Added Chicken Salad Recipe?
See the recipe card below for a full list of instructions and ingredient amounts!
- Organic no-salt-added chicken – getting organic meat without added preservatives is key for reducing the sodium in this recipe. Store-bought chicken can contain “hidden sodium” from being injected with a salt solution. Buying all natural chicken (preferably one with a nutrition label on it) is key!
- Celery
- Low Sodium Roasted Red Peppers – I like to add red pepper for a little color and extra flavor! You can roast your own (or use raw red pepper!), or I like these peppers which have a lower amount of sodium than most.
- Fresh Parsley
- Low Sodium Mayonnaise: If you have 5 minutes, you can make this easy low sodium mayonnaise recipe in your blender or food processor!
- Low Sodium Mustard – my no salt mustard recipe is sodium & salt free, which makes it the perfect addition to this recipe. You could also add mustard powder instead.
- Lemon Juice
- Onion Powder
How to Make This Recipe
- In a large bowl, add the cooked chicken, celery, bell pepper, mayonnaise, mustard, lemon juice, onion powder, and black pepper.
- Mix well to combine until all ingredients are coated in the mayonnaise dressing.
- Taste, and adjust seasoning as needed – adding more mustard or onion powder to taste.
- Serve chilled in a sandwich, as a dip for crackers, or in lettuce wraps! Refrigerate leftovers and consume within 2 days.
More Low Sodium Lunch & Dinner Ideas
- Low Sodium Lentil Soup Recipe (Vegetarian)
- Low Sodium Tomato Sauce with Basil Recipe (No Salt Added)
- Creamy Low Sodium Tomato Soup Recipe
- Low Sodium Roasted Root Vegetables Recipe (No Salt Added)
- Low Sodium Pasta Salad Recipe (No Salt Added)
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Chicken Salad
Equipment
- Mixing Bowl
Ingredients
- 2 cups cooked chicken meat cubed or shredded
- 1 large stalk celery diced (about 1/3 cup)
- ¼ cup bell pepper sliced, use any color, I used roasted red peppers
- 2 tablespoons fresh parsley
- 2 tablespoons low sodium mayonnaise
- 1 teaspoon low sodium mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- In a large bowl, add the cooked chicken, celery, bell pepper, mayonnaise, mustard, lemon juice, onion powder, and black pepper.
- Mix well to combine until all ingredients are coated in the mayonnaise dressing.
- Taste, and adjust seasoning as needed – adding more mustard or onion powder to taste.
- Serve chilled in a sandwich, as a dip for crackers, or in lettuce wraps! Refrigerate leftovers and consume within 2 days.
Video
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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This was wonderful
A family pleaser
A perfectly delicious flavor
Good eating
I made this recipe, and I made the Low Sodium Meatloaf, and the Low Sodium Alfredo Sauce with pasta noodles. All three recipes have been delicious. I will be making these again. My wife has Cognitive heart failure, so I try to find no sodium or low sodium recipes.
Hi Robert, thank you so much for the rating and review! I appreciate the kind words, and so happy you’ve found some new tasty low so recipes!
– Kelly