This pistachio chicken salad makes a satisfying, flavorful lunch. A tangy dressing of Greek yogurt and mayo coats shredded chicken, chopped dates, pistachios, scallions and fresh herbs. Serve it with crackers, on toast, in wraps or over greens.
I have a great make-ahead meal for you to prep this weekend.
This pistachio chicken salad balances bright, herby flavors with sweet, chewy dates and crunchy pistachios. The combination of Greek yogurt and a little mayonnaise creates a creamy but not heavy dressing that lets the ingredients sing.
Chicken salad is one of my favorite things to tinker with because it’s endlessly adaptable. I keep different versions in the fridge for quick lunches: on crackers, piled on toast, folded into a wrap or scooped into lettuce cups when I need something fast.
The texture contrast here—creamy dressing, crunchy pistachios and tender chicken with chewy dates—is exactly what makes this so satisfying. It’s filling, bright and full of nuance.
I almost always add a nut plus a dried or fresh fruit to my chicken salads; it’s a simple trick that reliably adds interest. For the base I prefer a mix of plain Greek yogurt and a bit of mayo. The mayo adds richness while the yogurt keeps the dressing light and tangy—no heavy, overly wet deli salad here.
This version is a delicious blend of deli-style comfort and fresh, homemade flavor. It keeps well in the fridge for a few days, so it’s perfect for meal prep.
Use it in sandwiches, on crackers, as a salad topping, tucked into wraps or served in lettuce cups. It even makes a great open-faced melt.
Add this to your lunch rotation—you’ll be glad you did.
Prep once and enjoy easy, tasty lunches all week.
Pistachio Chicken Salad
Pistachio Chicken Salad
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Ingredients
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 lemon, juiced
- ¼ cup chopped fresh herbs, such as basil, parsley and chives
- kosher salt and pepper
- 2 cups cooked, shredded chicken
- ½ cup sliced scallions
- ½ cup chopped dates
- ⅓ cup chopped pistachios
Instructions
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In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, chopped herbs and a generous pinch of salt and pepper.
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Add the shredded chicken, scallions, chopped dates and chopped pistachios. Toss until everything is evenly coated. Taste and adjust seasoning with more salt and pepper if needed. Store in the refrigerator for up to 3 days.
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I can’t get enough of this salad—it’s crunchy, sweet, tangy and perfect for easy lunches.