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Light Italian Chicken Salad with Roasted Garlic

Light Italian chicken salad recipe has a roasted garlic dressing you'll make over and over. Serve it in radicchio cups for a low carb / paleo lunch (without the Parmesan cheese) or even as an appetizer!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, lunch
Cuisine: American, Italian
Keyword: italian chicken salad, light chicken salad, roasted garlic recipe
Servings: 4 Servings
Calories: 195kcal


  • 1 head garlic
  • 1 teaspoon olive oil
  • 12 ounces cooked shredded or chopped chicken breast about 4 cups
  • ½ cup nonfat Greek yogurt
  • 1 juice of 1 lemon about 2 tablespoons
  • .125 tsp salt
  • .125 tsp pepper
  • 6 roasted red peppers chopped (about ¾ of a jar, packed in water)
  • cup fresh basil chopped
  • 8 leaves radicchio
  • ½ cup Parmesan cheese


  • Preheat the oven to 400 degrees F. Peel off as much of the papery skin from the garlic head without separating the cloves. Placing the head on its side, cut ¼- to ½-inch off the top of the garlic to expose all of the cloves. Drizzle 1 teaspoon of olive oil over the top, wrap the head tightly in aluminum foil, and bake on a sheet pan or in a muffin tin for 40 minutes. It will be done when it’s a deep golden color and you can easily insert a fork into the cloves. Let the garlic cool slightly.
  • Squeeze the soft cloves into the bowl of a food processor and add the Greek yogurt, lemon juice, and a generous pinch of salt and pepper (just over ¼ teaspoon each). Pulse to combine.
  • In a large bowl, combine the shredded chicken and roasted garlic dressing. Stir in the roasted red peppers, and basil. Taste and add more salt and pepper if necessary.
  • Divide the chicken salad among the radicchio cups and top each with 2 tablespoons Parmesan cheese. The chicken salad will keep, covered, in the refrigerator, for up to 4 days.


Calories: 195kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Fiber: 1g | Sugar: 4g