Zero Point Chicken Salad

Zero Point Chicken Salad


  • 2-12.5 oz cans white meat chicken in water drained and washed
  • 8 oz can crushed pineapple drained
  • 2 cups red grapes halved
  • 2 stalks celery sliced
  • 1/4 cup finely diced onion optional
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Light Mayo
  • 3/4-1 Cup Non-fat 0% Greek Yogurt
  • 1 tablespoon dry ranch seasoning
  • 2 teaspoons Lemon Pepper or Mrs. Dash


  • Drain and wash canned chicken.
  • Place in the bottom of a mixing bowl.
  • Drain pineapple and add to bowl with chicken.
  • Slice grapes in half, add to bowl.
  • Cut celery into small slices, add to bowl.
  • Dice onion, if using, and add to bowl.
  • If water or juice has gathered in bottom of the bowl, pour or drain before adding other ingredients.
  • Add remaining ingredients to the bowl.
  • Using a spoon, softly turn together until all ingredients are incorporated.
  • Refrigerate for 4 or more hours before serving. This recipe tastes better after it has had some time to set.
  • Serve on bread, rice cakes, or with crackers and vegetables.


*Note that one serving is zero points, two servings are one point (purple plan). One serving is plenty with crackers or part of a salad plate. A typical sandwich would probably be two servings. Variations that I love:

  • fajita
  • curry
  • buffalo chicken
  • traditional (aka, less fruity)