Smoky Chicken Salad

Smoky Chicken Salad

After the holidays I crave foods that are a little bit lighter and filled with veggies or fruits. After eating big meals and lots of treats, it is nice to have some light, fresh meals. On a recent post, I reviewed a gluten free popover mix. To go with the popovers, I made a chicken salad with a little twist, smoked paprika. I stuffed this tasty salad into the popovers for a light, healthy dinner this weekend.

Pull and cube the chicken.


Cut apple celery, apples, and onions.


Add sunflower seeds. Make the dressing. Combine everything and serve!



Smoky Chicken Salad


  • 1 rotisserie chicken, meat pulled and cut into small cubes
  • 3 celery stalks, sliced
  • 1 small apple, diced
  • 1 quarter of a red onion, finely diced
  • 1/4 cup roasted sunflower seeds
  • 1/2 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp dijon mustard
  • juice of half a lemon
  • 1/2 tsp smoked paprika (or a little more depending on how smoky you want the salad)
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • dash sea salt (don’t need much…sunflower seeds and chicken are already salty)


  • In a large bowl, make the dressing by combining the yogurt, mayo, mustard, lemon juice, paprika, thyme, salt, and pepper. Mix well.
  • Pull the chicken and cut it into small cubes.
  • Slice the celery.
  • Dice the onion.
  • Dice the apple. You can leave the skin on.
  • Add the chicken, celery, onion, apple, and sunflower seeds to the dressing mix.
  • You can serve this immediately. It is also very good after sitting in the refrigerator for a couple of hours.
  • Serve on lettuce wraps, buns, or gluten free popovers.



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