Greek Yogurt Chicken Salad
Try this Greek Yogurt Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon garlic powder
- 1/2 cup diced celery
- 2 teaspoons olive oil
- 2 teaspoons dijon mustard
- juice of 1/2 a lemon
- 2 tablespoons chopped flat-leaf parsley
- 1/3 cup diced red onion
- 1 1/2 pounds boneless skinless chicken breasts
- 3/4 cup plain greek yogurt (i used 0% but 2% or full-fat would yield a creamier, richer result)
- 1/2 cup chopped walnuts or almonds toasted (i used a mixture of the two)
- 1/3 cup dried cherries or cranberries
- Carbohydrate 2.6547882330587 g
- Cholesterol 98.656340475 mg
- Fat 2.83399702759855 g
- Fiber 0.683605095248359 g
- Protein 39.7660705592765 g
- Saturated Fat 0.660957530504753 g
- Serving Size 1 1 Serving (210g)
- Sodium 152.966071276214 mg
- Sugar 1.97118313781034 g
- Trans Fat 0.59337419085913 g
- Calories 205 calories
Season chicken breasts with a few pinches of salt and pepper. Heat a medium skillet over medium-high heat and add the olive oil. Cook chicken breasts for 3-4 minutes per side or until cooked through. Set aside to cool.In medium bowl, mix together the Greek yogurt, lemon juice, dijon, garlic powder, salt, and pepper until combined. Set aside.Once chicken is cool, cut into bite-size chunks. Place chicken in a large bowl and add Greek yogurt mixture. Stir to combine. Add nuts, celery, red onion, dried cherries, parsley, and dill and stir again to combine.Serve with crackers, on a sandwich, toast, or by itself!
