Name: Greek Yogurt Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 cups cooked chicken breast, diced or shredded; 3/4 cup plain Greek yogurt (2% or full-fat); 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 cup diced celery (about 2 stalks); 1/3 cup diced red onion; 1/4 cup chopped fresh dill; 1/4 cup sliced almonds, toasted; 1/4 cup dried cranberries; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

Instructions

Cook the chicken

If using raw chicken, poach 2 boneless, skinless chicken breasts in simmering water for 15-20 minutes until internal temperature reaches 165°F (74°C). Let cool completely, then dice or shred into bite-sized pieces.
Prepare the dressing

In a large bowl, combine Greek yogurt, olive oil, lemon juice, and Dijon mustard. Whisk until smooth and creamy.
Mix in vegetables and herbs

Add the diced celery, red onion, and fresh dill to the dressing. Stir until well combined.
Add chicken and mix-ins

Fold in the cooked chicken, toasted almonds, and dried cranberries. Mix gently until all ingredients are evenly coated with the dressing.
Season and adjust

Add salt and pepper. Taste and adjust seasonings as needed, adding more lemon juice, salt, or pepper according to your preference.
Chill and serve

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled on bread, in lettuce cups, or over mixed greens.

Greek Yogurt Chicken Salad

Ingredients

Instructions

Nutritional Information