top of page

Kasa Yoga Recipes:

chicken salad.jpg

The Best Chicken Salad Ever 

By Dara Akdamar, Kasa Yoga's Certified Nutritional Health Coach

This delicious and healthy chicken salad is a favorite at my house. It will feed my family and then some for several days. It's requested quite often. Be sure to check your mayonnaise ingredients. Use mayo with avocado oil or cold pressed olive oil. Canola oil and hydrogenated oils are unhealthy especially for cholesterol and heart health.


  • 4 chicken skinless, boneless thighs and two chicken breasts

  • 2 tbsp ghee butter

  • ½-1 cup grapes red or green and seedless

  • ½ apple diced

  • 1 cup almonds (slivered or sliced – I personally like to grind them up in a mixer)

  • 2 stalks of celery finely diced 

  • 3 green onions

  • 2 tbsp. fresh and chopped dill (1 tbsp. for the skillet chicken)

  • 1 tbsp fresh chopped parsley

  • 1 cup mayonnaise (I use either Primal or Sir Kensington’s organic)

  • 1 lemon juiced

  • 1 tbsp.dijon mustard

  • 1 tsp sea salt and 1 tsp. black pepper

  • black pepper to taste


  1. Cut chicken breasts into cubes and sprinkle breasts and thighs with salt and black pepper.

  2. Place a skillet on the stove with 1-2 tbsp. ghee butter and heat until melted.

  3. Add the chopped breasts and thighs in the skillet with 1 tbsp dill

  4. Cook chicken on medium heat until the chicken is cooked completely ( approx. 15 min)

  5. Set aside and allow chicken to cool then remove from the skillet and chop.

  6. In a large bowl, mix together the chicken, chopped  grapes, apple, almonds, celery, green onions, dill and parsley.

  7. In another bowl mix mayo, lemon juice and mustard.

  8. Add mayo mixture to the chicken and stir until well incorporated.

  9. Refrigerate for 1 hour before serving.

NOTE: Taste when all mixed and add extra celery, dill, apple, grapes salt and pepper to your personal taste. I personally add extra celery and dill.

bottom of page