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Best Chicken Salad With Greek Yogurt Recipe

Best Chicken Salad With Greek Yogurt Recipe - Freshly Ingredients

This chicken salad is a favorite in my kitchen. Using Greek yogurt instead of mayonnaise, it’s light but still creamy, and it packs in a punch of protein thanks to the chicken and yogurt. Even better, it’s a blend of sweet and savory that keeps you coming back for more.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Here’s what you’ll need for this tasty chicken salad:
  • - 3 cups cooked boneless skinless chicken breast, chopped into bite-sized pieces about 1¼ pounds or roughly 3 small to medium breasts
  • - 2 cups red seedless grapes, halved these add a sweet pop!
  • - 3 medium stalks of celery, finely diced about 1½ cups
  • - 2 large green onions or 3 small to medium, thinly sliced approximately ¼ cup
  • - ½ cup toasted sliced almonds for that extra crunch
  • - 1 cup plain nonfat Greek yogurt
  • - 2 tablespoons nonfat milk
  • - 2 teaspoons honey adjust to taste; this balances the saltiness beautifully
  • - 1 teaspoon kosher salt, plus more to taste
  • - ½ teaspoon ground black pepper, plus extra for seasoning
  • - 2 tablespoons freshly chopped dill or swap for parsley if you prefer
  • - 1 tablespoon lemon juice new addition for brightness

Method
 

Step 1: Gather Your Ingredients
  1. Before you get started, ensure all your ingredients are ready. Chop the cooked chicken into bite-sized pieces, halve your grapes, and finely dice the celery. Having everything prepped in advance makes the assembly a breeze.
Step 2: Combine the Chicken and Veggies
  1. In a large mixing bowl, place the diced chicken, halved grapes, celery, and sliced green onions. This combination will form the foundation of your salad, creating a delightful mix of flavors and textures.
Step 3: Prepare the Dressing
  1. In another bowl, whisk together the Greek yogurt, lemon juice, milk, honey, salt, and pepper. The goal here is to create a creamy dressing that clings beautifully to every piece of chicken and veggie. If you have a whisk, use it; it really helps blend the ingredients nicely.
Step 4: Mix It All Together
  1. Pour the Greek yogurt dressing over the chicken and veggie mixture. Gently toss to coat all the ingredients. Be careful here! You want everything to be evenly coated but don’t crush the grapes.
Step 5: Adjust the Seasoning
  1. Once mixed, take a spoonful to taste. You might want to add a pinch more salt or pepper based on your preference. Everyone’s taste buds are different, and this is your chance to personalize the flavors!
Step 6: Allow to Chill
  1. If your schedule allows, cover the chicken salad and pop it in the fridge for at least two hours, or ideally overnight. Chilling allows the flavors to meld together beautifully. Plus, it’s always a delight to have a cold dish ready to serve!
Step 7: Garnish and Serve
  1. When you’re ready to serve, sprinkle with chopped fresh dill for a burst of flavor. Whether you’re piling it onto whole-grain bread, scooping it onto lettuce leaves, or pairing it with crackers, this chicken salad is sure to make a splash.

Notes

- Use Rotisserie Chicken: For a shortcut, grab some store-bought rotisserie chicken. Shred or chop it for a quick assembly.
- Customize Your Veggies: Feel free to swap out grapes for apples, or add nuts like walnuts for a twist.
- Make it Ahead: This dish tastes even better the next day, so make it ahead of time if you can.
- Lighten it Up: For fewer calories, use nonfat Greek yogurt and omit the milk for a thicker dressing.
- Add More Fresh Herbs: If you love herbs, consider adding fresh basil or parsley for an extra layer of flavor.