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Greek Yogurt Chicken Salad Recipe

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4.2 from 5 reviews

This Greek Yogurt Chicken Salad is a healthy, protein-packed twist on traditional chicken salad. Combining tender cooked chicken breast with sweet red grapes, crunchy celery, sliced almonds, and a creamy, tangy dressing made from nonfat Greek yogurt, it offers a refreshing and satisfying meal or snack. Enhanced with fresh dill and a touch of honey, this versatile salad can be served on whole-grain bread, in lettuce wraps, or alongside crackers for a light, nutritious option perfect for lunch or a light dinner.

Ingredients

Main Ingredients

  • 3 cups cooked boneless skinless chicken breasts, diced
  • 2 cups seedless red grapes, halved
  • 3 medium stalks celery, diced (about 1 1/2 cups)
  • 2 large green onions, thinly sliced (about 1/4 cup)
  • 1/2 cup sliced almonds (or slivered almonds, toasted)

Dressing

  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons nonfat milk
  • 2 teaspoons honey
  • 1 teaspoon kosher salt (plus additional to taste)
  • 1/2 teaspoon ground black pepper (plus additional to taste)

Garnish

  • 2 tablespoons chopped fresh dill

Serving Suggestions

  • Whole-grain bread
  • Croissants
  • Lettuce leaves
  • Crackers

Instructions

  1. Combine the chicken salad ingredients. In a large bowl, place the diced cooked chicken, halved seedless red grapes, diced celery, thinly sliced green onions, and sliced almonds.
  2. Prepare the dressing. In a separate bowl, whisk together the plain nonfat Greek yogurt, nonfat milk, honey, kosher salt, and ground black pepper until smooth and well combined.
  3. Mix the salad with the dressing. Pour the yogurt dressing over the chicken mixture and toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper as desired.
  4. Refrigerate to enhance flavors. If possible, cover the salad and refrigerate it for 2 hours or overnight to allow the flavors to meld and the salad to chill thoroughly.
  5. Garnish and serve. When ready to serve, sprinkle chopped fresh dill over the top. Use the salad as a sandwich filling, atop salad greens, as a dip with crackers, or enjoy it straight from the bowl.

Notes

  • For extra crunch, toast the almonds before adding them to the salad.
  • Using nonfat Greek yogurt keeps the dish creamy yet low in fat and calories.
  • Adjust the amount of honey to taste if you prefer a sweeter or less sweet salad.
  • This salad can be stored covered in the refrigerator for up to 3 days.
  • Substitute fresh dill with fresh parsley or chives if desired.
  • Serve chilled for best flavor and texture.

Find it online: https://cookedbysarah.com/greek-yogurt-chicken-salad-recipe/