Description
Indulge in this light and creamy Greek Yogurt Chicken Salad, packed with flavor and nutrition—perfect for picnics or quick lunches.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (approximately 1 lb)
- 1 cup plain full-fat Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 2 celery stalks, chopped
- 1 cup red grapes, halved
- 2 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
- Cook the chicken by boiling it in salted water for about 15-20 minutes until fully cooked. Allow it to cool.
- Shred or chop the chicken into bite-sized pieces.
- In a bowl, mix together Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Add the chopped celery and halved grapes to the bowl with shredded chicken. Mix well.
- Fold in the fresh herbs until everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added crunch and sweetness, consider incorporating sliced apples or walnuts.
- This salad can be enjoyed over greens or served in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 265
- Sugar: 10g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg