If there’s one thing that makes lunchtime easier, it’s having something delicious already prepped and waiting in the fridge. Chicken salad is one of my favorite lunches because there are so many ways to change it up!

Whether you love a little spice, something fresh and herby, or a classic combination of sweet and savory, these five easy chicken recipes are perfect for busy weekdays.

They’re packed with protein, made with simple ingredients, and easy to customize based on what you have on hand. Make a batch at the beginning of the week and enjoy it in sandwiches, wraps, lettuce cups, or straight from the bowl with your favorite crackers.

One thing you’ll notice in these recipes is that I love using plain Greek yogurt in place of mayonnaise. It’s an easy way to add a little extra protein while keeping everything creamy and delicious. If you prefer a more traditional chicken salad, you can absolutely use a combination of Greek yogurt and mayonnaise. Both work great, so adjust to your liking!

Here are five chicken recipes to add to your lunch rotation!

1. Buffalo Chicken Salad

This buffalo chicken salad has all the flavors of your favorite buffalo chicken dip in a lighter, lunch-friendly version. Crisp celery, red onion, and blue cheese add plenty of texture, while Greek yogurt keeps everything creamy.

Prep Time: 15 minutes
Servings: 4

Ingredients

• 3 cups cooked chicken, finely diced
• ½ cup finely diced celery
• ¼ cup finely diced red onion
• ½ cup plain Greek yogurt
• 2 tablespoons buffalo sauce
• ¼ cup crumbled blue cheese
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. Add the cooked, diced chicken to a large mixing bowl.
2. Finely dice the celery and red onion, then add to the chicken.
3. In a separate bowl, combine Greek yogurt, buffalo sauce, garlic powder, salt, and pepper.
4. Pour the dressing over the chicken and vegetables.
5. Add the crumbled blue cheese and gently mix until everything is evenly coated.
6. Refrigerate for at least 20 minutes before serving to allow the flavors to come together.

Optional Additions: Chopped green onions, shredded cheddar cheese, or a little extra buffalo sauce for more heat. You can also replace some of the Greek yogurt with mayonnaise for a richer dressing.

Serving Ideas: Enjoy on toasted sourdough, in lettuce cups, wrapped in a tortilla, or with crackers and fresh vegetables.

2. Pesto Chicken Salad

This pesto chicken salad is a simple twist on the classic. Basil pesto adds plenty of flavor without requiring a long list of ingredients, while Greek yogurt makes it perfectly creamy. Cherry tomatoes add a little sweetness and freshness that pairs so well with the pesto and Parmesan.

Prep Time: 10 minutes
Servings: 4

Ingredients

• 3 cups cooked chicken, finely diced
• ⅓ cup basil pesto
• ⅓ cup plain Greek yogurt
• ¼ cup grated Parmesan cheese
• ¼ cup finely diced red onion
• ½ cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Instructions

1. Add the cooked, diced chicken to a large mixing bowl.
2. Finely dice the red onion and halve the cherry tomatoes. Add both to the chicken.
3. In a small bowl, whisk together the pesto, Greek yogurt, and lemon juice.
4. Pour the dressing over the chicken and stir until evenly coated.
5. Fold in the grated Parmesan cheese.
6. Season with salt and pepper to taste. Refrigerate until ready to serve.

Optional Additions: Chopped sun-dried tomatoes, toasted pine nuts, fresh basil, or diced mozzarella. You can also use a combination of Greek yogurt and mayonnaise for a creamier dressing.

Serving Ideas: Serve on toasted sourdough, tucked into a croissant, over mixed greens, or in a wrap with arugula.

3. BBQ Chicken

This BBQ chicken salad is one of the simplest lunches to prepare. Diced chicken is coated in Primal Kitchen BBQ sauce, then finished with cheddar cheese and green onions for a flavorful, protein-packed meal.

Unlike a traditional chicken salad, this version is cooked in a skillet and can be enjoyed warm or cold.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Servings: 4

Ingredients

• 1½ lbs boneless, skinless chicken breasts
• ⅓ cup Primal Kitchen BBQ Sauce
• 1 tablespoon olive oil
• ½ cup shredded cheddar cheese
• ¼ cup chopped green onions
• Salt and black pepper, to taste

Instructions

1. Cut the chicken breasts into small, approximately ½-inch cubes.
2. Toss the diced chicken with olive oil, salt, and pepper.
3. Heat a large skillet over medium heat. Add the chicken and cook for 7–10 minutes, stirring occasionally, until lightly golden and cooked through to an internal temperature of 165°F.
4. Reduce heat to low and stir in the Primal Kitchen BBQ sauce until the chicken is evenly coated.
5. Cook for another 1–2 minutes, allowing the sauce to warm through and coat the chicken.
6. Remove from heat and stir in the shredded cheddar cheese and chopped green onions.

Optional Additions: Finely diced red onion, diced avocado, fresh cilantro, or a spoonful of Greek yogurt or ranch for a creamier version.

Serving Ideas: Enjoy with fresh vegetables and crackers, in lettuce cups, over rice, in a wrap, or on top of a chopped salad.

4. Greek Chicken Salad

If you love Greek salads, this chicken salad version is an easy way to turn those flavors into a satisfying lunch. Crisp cucumbers, juicy tomatoes, salty feta, and a lemony dressing make this one especially refreshing.

Instead of a heavy mayonnaise-based dressing, this recipe uses olive oil, lemon, and Greek yogurt for a lighter finish.

Prep Time: 15 minutes
Servings: 4

Ingredients

• 3 cups cooked chicken, finely diced
• ½ cup diced cucumber
• ½ cup halved cherry tomatoes
• ¼ cup finely diced red onion
• ⅓ cup crumbled feta cheese
• ¼ cup plain Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

Instructions

1. Add the cooked, diced chicken to a large mixing bowl.
2. Dice the cucumber, cherry tomatoes, and red onion. Add to the chicken.
3. In a separate bowl, whisk together Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the chicken and vegetables.
5. Add the crumbled feta cheese and gently toss until combined.
6. Refrigerate until ready to serve.

Optional Additions: Kalamata olives, fresh dill, chopped parsley, diced bell peppers, or a sprinkle of extra feta.

Serving Ideas: Stuff into warm pita bread, serve over romaine lettuce, pair with pita chips, or enjoy in a Mediterranean-inspired grain bowl.

5. Waldorf Chicken Salad

A classic combination of sweet, savory, and crunchy.

Waldorf chicken salad is one of those timeless recipes that’s perfect when you’re craving something a little different. Crisp apples, celery, grapes, and toasted walnuts add sweetness and crunch to a creamy chicken salad base.

It’s especially delicious served on a croissant or with buttery crackers.

Prep Time: 15 minutes
Servings: 4

Ingredients

• 3 cups cooked chicken, finely diced
• ½ cup diced apple
• ½ cup halved red grapes
• ½ cup finely diced celery
• ¼ cup chopped walnuts
• ½ cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Instructions

1. Add the cooked, diced chicken to a large mixing bowl.
2. Dice the apple and celery, halve the grapes, and chop the walnuts.
3. Add the fruit, celery, and walnuts to the chicken.
4. In a separate bowl, whisk together Greek yogurt, lemon juice, salt, and pepper.
5. Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
6. Refrigerate for at least 20 minutes before serving.

Optional Additions: Dried cranberries, chopped pecans instead of walnuts, finely diced red onion, or a teaspoon of Dijon mustard for a slightly tangy dressing. You can also replace some of the Greek yogurt with mayonnaise for a more traditional Waldorf chicken salad.

Serving Ideas: Serve on a buttery croissant, over butter lettuce, in a sandwich with toasted multigrain bread, or with crackers and apple slices.

Ways to Make Chicken Salad Healthier & Easier

One of the reasons I love making chicken salad for lunch is how easy it is to customize! There are so many little ways to make it healthier, add more protein, or save time in the kitchen. Here are a few of my favorite tips.

1. Make a Big Batch of Chicken in the Slow Cooker

This is one of the easiest ways to prep chicken for the week! Add chicken breasts to your slow cooker with a little chicken broth, salt, pepper, and garlic powder. Cook on low for about 3–4 hours, or until the chicken reaches 165°F. Once it’s cooked, you can chop or shred it depending on your preference. I personally love finely diced chicken for my chicken salads!

2. Don’t Be Afraid to Use Canned Chicken

Sometimes convenience wins, and that’s perfectly fine! Canned chicken is a great shortcut when you don’t have time to cook. Just drain it well before mixing it with your other ingredients. Rotisserie chicken or precooked chicken from the grocery store are also great options.

3. Swap Mayonnaise for Greek Yogurt

This is probably my favorite chicken salad trick! I love using plain Greek yogurt instead of mayonnaise because it adds extra protein while keeping everything creamy. If you’re not ready to give up mayonnaise completely, try using half Greek yogurt and half mayo. You still get that classic creamy texture!

4. Load Up on the Veggies

Chicken salad is such an easy way to sneak more vegetables into your lunch. I love adding finely diced celery, cucumbers, red onion, and tomatoes for extra crunch and flavor. You can also mix in shredded carrots, bell peppers, or fresh herbs. The more color, the better!

5. Add Flavor Without a Lot of Extra Ingredients

Fresh herbs, lemon juice, garlic, and spices can make such a difference! Basil pesto, buffalo sauce, and BBQ sauce are also easy ways to change up the flavor without spending a ton of time in the kitchen. Just start with a little and add more to taste.

6. Switch Up How You Serve It

You don’t always need bread to enjoy chicken salad! I love pairing mine with crunchy crackers, fresh vegetables, or lettuce cups. You can also serve it over greens, stuff it into a pita, or wrap it in a tortilla. Switching up how you serve it keeps lunch from getting boring.

7. Prep Once, Eat for Days

If you’re already cooking chicken, make a little extra! Having cooked chicken ready to go makes putting together lunch so much easier. I like keeping the ingredients simple and changing up the sauces and mix-ins throughout the week.

Just remember to refrigerate cooked chicken promptly and use it within 3–4 days. You can also freeze extra cooked chicken in individual portions to make future lunches even easier.

The goal isn’t to make lunchtime complicated. It’s to have a few easy, delicious options ready to go so you’re not scrambling to figure out what to eat in the middle of a busy day!

Save these recipes for your next meal prep day!