I’ll never forget the first time I tried Bethenny Frankel’s shredded chicken salad—it was during one of those crazy busy weeks when I needed something quick, healthy, and actually satisfying. You know those days? One bite and I was hooked. This isn’t your average chicken salad. With Greek yogurt instead of mayo and a bright pop of lemon, it’s light but still creamy, packed with protein, and ready in about 10 minutes flat. Bethenny’s genius is turning simple ingredients into something special, and this recipe proves it. Whether you’re meal prepping or need a last-minute lunch, this shredded chicken salad saves the day every time.

Why You’ll Love Bethenny Frankel’s Shredded Chicken Salad

Let me count the ways this salad makes life better! First off, it’s ridiculously fast—we’re talking throw-it-together-while-your-coffee-brews fast. The Greek yogurt keeps it light but still creamy (goodbye, mayo guilt), and that lemon-Dijon combo? Absolute flavor magic.

Here’s why I make this constantly:

• 10-minute miracle: Uses leftover chicken—no cooking required
• Nutrition powerhouse: Packed with protein and fresh herbs
• Endless options: Stuff it in wraps, pile it on greens, or eat it straight from the bowl

It’s the kind of recipe that makes you feel like you’ve got your life together, even on chaotic days.

Ingredients for Bethenny Frankel’s Shredded Chicken Salad

What I love about this recipe is how every ingredient pulls its weight—nothing fancy, just smart combos that work. The measurements matter here, so grab your measuring cups and let’s get precise:

• 2 cups cooked shredded chicken: Leftover rotisserie chicken works beautifully (that’s my go-to!), but grilled or poached works too—just make sure it’s finely shredded
• 1/4 cup Greek yogurt: Full-fat gives the creamiest texture, but low-fat works in a pinch
• 1 tbsp Dijon mustard: The grainy kind adds the perfect tangy kick
• 1 tbsp lemon juice: Freshly squeezed, please—bottled just doesn’t taste the same
• 1/4 cup diced celery: Cut it small so you get crunch in every bite
• 1/4 cup diced red onion: Soak in cold water for 5 minutes if you want to tame the sharpness
• 1/4 cup chopped fresh parsley: Flat-leaf Italian parsley gives the brightest flavor
• Salt & pepper: Start with 1/4 tsp salt—you can always add more

Pro tip: Have everything prepped and ready before mixing—it takes longer to chop than to assemble!

How to Make Bethenny Frankel’s Shredded Chicken Salad

Okay, here’s where the magic happens—and trust me, it’s easier than folding a fitted sheet! The key is mixing everything in the right order so every bite gets coated with that creamy, tangy goodness. Grab your biggest bowl (I always underestimate how much space this needs) and let’s go:

1. The creamy base first: Dump your shredded chicken into the bowl with Greek yogurt, Dijon, and lemon juice. Now get in there with your clean hands or a big spoon—mix until every shred is completely coated. This takes about 30 seconds of serious commitment.
2. Crunch time: Scatter in your celery, red onion, and parsley. I like to sprinkle them evenly across the top before mixing so everything distributes perfectly.
3. Season smart: Add salt and pepper, then toss gently—you want to keep all those pretty green flecks of parsley intact. Taste immediately (chef’s privilege!) and adjust seasoning.
4. Chill or devour: It’s amazing right away, but 15 minutes in the fridge lets the flavors marry beautifully. The onions mellow, the parsley infuses—it’s worth the wait if you can resist!

See? Five minutes active time max. The hardest part is waiting to eat it!

Tips for Perfect Bethenny Frankel’s Shredded Chicken Salad

After making this salad more times than I can count (seriously, it’s borderline obsessive), I’ve picked up some tricks that take it from good to “can I have the recipe?” amazing:

• Chicken texture is key: Shred when warm—it falls apart beautifully. Leftover rotisserie chicken? Perfect shortcut.
• Taste as you go: That lemon-Dijon balance varies by brand. Add a pinch of sugar if it’s too sharp.
• Crunch factor: Toss in chopped almonds right before serving—they stay crisp instead of getting soggy.
• Freshness trick: Mix everything except parsley first, then fold it in last minute for vibrant green flecks.

Trust me, these tiny tweaks make all the difference!

Variations of Bethenny Frankel’s Shredded Chicken Salad

This recipe is like your favorite little black dress—perfect as-is, but so easy to dress up! Here are my favorite ways to mix it up when I’m feeling adventurous (or just cleaning out the fridge):

• Creamy swap: Out of Greek yogurt? Mayo works, but try half mayo-half yogurt for the best of both worlds.
• Avocado boost: Mash one ripe avocado into the dressing—extra creaminess plus healthy fats.
• Apple crunch: Toss in diced Granny Smith apples for sweet-tart crunch.
• Mediterranean twist: Swap parsley for dill, add cucumber, and throw in some kalamata olives.

The base recipe is forgiving—play with what you love!

Serving Suggestions for Bethenny Frankel’s Shredded Chicken Salad

This chicken salad is basically a culinary chameleon—it adapts to whatever you’re craving! My absolute favorite way? Scooped onto crisp butter lettuce leaves with extra lemon wedges. But when I need something heartier, here’s how I serve it:

• Lettuce wraps: Butter or romaine leaves make perfect low-carb vessels
• Open-faced toast: Smashed avocado on whole-grain bread topped with a generous heap
• Protein bowl: Over greens with quinoa, cherry tomatoes, and a drizzle of olive oil

It’s even delicious straight from the fridge at midnight—not that I’d know anything about that!

Storage and Reheating Instructions for Bethenny Frankel’s Shredded Chicken Salad

Here’s the beautiful thing about this chicken salad—it actually gets better after chilling! I always make extra because it keeps like a dream. Store it in an airtight container in the fridge for up to 3 days (though mine never lasts that long). The Greek yogurt base stays creamy and the flavors meld beautifully. No reheating needed—just let it sit at room temp for 10 minutes if you prefer it less chilled. Pro tip: If adding nuts or avocado, mix those in right before serving to keep them fresh.

Nutritional Information for Bethenny Frankel’s Shredded Chicken Salad

Let’s talk numbers—because this salad packs a nutritional punch while tasting indulgent! Based on my standard recipe (with full-fat Greek yogurt), one generous ½-cup serving comes in at about 180 calories with a whopping 25g protein. You’re looking at just 6g fat (mostly the good kind from chicken and yogurt) and 4g carbs. That lemon-parsley combo even gives you a vitamin C boost!

Of course, exact numbers shift based on your chicken (skinless vs skin-on) and yogurt choices. Using rotisserie? Watch the sodium. Swapping mayo for yogurt? Adjust fat content accordingly. Either way, it’s clean eating that doesn’t skimp on satisfaction.

Frequently Asked Questions About Bethenny Frankel’s Shredded Chicken Salad

I get asked about this recipe constantly—here are the burning questions my friends (and their friends!) always ask me:

Q1. Can I use mayo instead of Greek yogurt?
Absolutely! Bethenny’s original uses yogurt for lightness, but mayo works in a pinch. Try half mayo-half yogurt for the best balance—you’ll get creaminess without heaviness.

Q2. How long does this chicken salad keep?
It stays fresh-tasting for 3 days in the fridge (if it lasts that long!). The flavors actually improve after a few hours as everything marries together. Just give it a quick stir before serving.

Q3. What’s the best chicken to use?
Leftover rotisserie chicken is my secret weapon—already flavorful and so convenient! Poached or grilled breasts work great too. Just make sure it’s shredded finely for the best texture.

Q4. Can I make this ahead for meal prep?
Yes! It’s perfect for grab-and-go lunches. Store the base salad in containers, then add crunchy extras (like nuts or apples) right before eating to keep textures fresh.

Bethenny Frankel’s Insanely Good 10-Minute Chicken Salad

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• Author: Christina R. Jones
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A healthy and flavorful shredded chicken salad inspired by Bethenny Frankel.

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Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken
• 1/4 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine shredded chicken, Greek yogurt, Dijon mustard, and lemon juice.
2. Mix well until the chicken is evenly coated.
3. Add diced celery, red onion, and chopped parsley.
4. Season with salt and pepper to taste.
5. Toss gently to combine all ingredients.
6. Serve chilled or at room temperature.

Notes

• Use leftover roasted or grilled chicken for convenience.
• Adjust seasoning to your preference.
• For extra crunch, add chopped almonds or walnuts.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 2g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Bethenny Frankel, shredded chicken salad, healthy salad