Greek Yogurt Chicken Salad
This Greek Yogurt Chicken Salad is a classic chicken salad made with Greek yogurt instead of mayo. It's lower in calories, higher in protein and still flavorful!
Servings: 8 servings
Calories: 151kcal
Ingredients
- 2 large cooked chicken breasts shredded or cubed (3 cups)
- 3/4 cup celery diced (3 large)
- 1/2 cup red grapes halved
- 1/4 cup red onion finely chopped
- 1/4 cup parsley finely chopped
- 1/2 cup almonds
- 1 cup Greek yogurt 2% fat and higher
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar except balsamic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small skillet, add almonds and toast on low-medium heat until fragrant and golden, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
- In a medium bowl, add toasted almonds, chicken, celery, grapes, onion, parsley, Greek yogurt, mustard, red wine vinegar, salt and pepper. Stir gently and adjust salt to taste, if necessary.
- Refrigerate for 1 hour as salad tastes best cold. Adjust any seasonings to taste, if you wish. Enjoy cold!
Notes
- Store: Refrigerate in an airtight container for up to 5 days. I have not tried freezing the salad and am not sure fresh veggies and herbs will hold up well to it.
- How to cook chicken for salad: Here is baked chicken breast and air fryer chicken breast recipes. If you have Instant Pot, you can make Instant Pot chicken breast.
- Mayo: You can add 1-2 tablespoons of mayo for more classic taste but I find it's just fine as is.
Nutrition
Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 6g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 216mg | Fiber: 2g | Sugar: 3g