Description
This Greek Yogurt Chicken Salad is a healthy, tangy spin on the traditional recipe, made with tender shredded chicken, crisp veggies, and creamy Greek yogurt instead of mayo. It’s refreshing, protein-rich, and perfect for sandwiches, wraps, or scooped onto a salad!
Ingredients
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2 cups cooked shredded or chopped chicken (rotisserie or poached)
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1/2 cup plain Greek yogurt (full-fat or low-fat)
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1 tsp Dijon mustard
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1 tbsp lemon juice
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1/2 tsp garlic powder
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Salt and black pepper, to taste
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1/2 cup celery, finely chopped
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1/4 cup red onion, finely chopped
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1/4 cup chopped fresh parsley or dill (optional)
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1/4 cup chopped walnuts or almonds (optional for crunch)
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1/4 cup halved red grapes or diced apple (optional for sweetness)
Instructions
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Make the dressing:
In a medium bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. -
Mix the salad:
In a large bowl, combine shredded chicken, celery, red onion, herbs, nuts, and fruit if using. Pour the dressing over the mixture and toss until everything is well coated.
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Chill and serve:
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled in sandwiches, wraps, lettuce cups, or on a bed of greens.
Notes
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Add chopped pickles or relish for a tangy crunch.
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Store in the fridge in an airtight container for up to 4 days.
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For extra flavor, stir in a spoonful of pesto or chopped sun-dried tomatoes.