Greek Yogurt Chicken Salad

I have an inner desire to be a Southern belle. This calling has come up a few times here, always when I’m sharing a recipe that reminds me of the South and my college girlfriends from the region. Today’s Greek Yogurt Chicken Salad is one of those recipes. I never tire of eating it. It’s healthy, creamy, ultra filling, and perfect for salads and sandwiches. It also would likely horrify my friend from Alabama.

This Greek Yogurt Chicken Salad does not have mayo. I KNOW. I can hear my sweet Alabama gal pal, who is an aficionado of all things chicken salad, gasping in horror. Actually, she’s far too gentile for such a gesture. I’m sure she has a very polite, socially appropriate sound effect for a chicken salad recipe made without mayo, which she considers an essential condiment for creamy salads of all kinds. If I find out what it is, I’ll report back.

Although I pride myself on not being a picky eater, mayo is one food I’ve never enjoyed. When I was little, my mom couldn’t even spread it on my sister’s sandwich then use the same knife to cut mine in half without my detecting the perpetration. Since tastes can change over time, I’ve tried it a few times over the years to “check in” and make sure I still don’t enjoy it and NOPE. No mayo for this gal.

Fortunately, Greek yogurt has given me the opportunity to enjoy recipes that traditionally call for mayo, such as chicken salad, in a delicious and even healthy way. Greek yogurt is creamy and thick like mayo but with a rich, tangy flavor I find that mayo lacks. In most recipes, chicken salad included, Greek yogurt behaves exactly like mayo, making it a perfect one-to-one substitute.

Greek Yogurt Chicken Salad
Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad

Skinny Greek Yogurt Chicken Salad with dill, grapes, celery, and almonds. An easy, healthy version of classic chicken salad. Creamy, cool, and crunchy!

Ingredients:

  • 3 cups 1/2-inch-diced cooked boneless, skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts)
  • 2 cups seedless red grapes, halved
  • 3 medium stalks celery, diced (scant 1 1/2 cups)
  • 2 large or 3 small/medium green onions, thinly sliced (about 1/4 cup)
  • 1/2 cup sliced or slivered almonds, toasted
  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoons nonfat milk
  • 2 teaspoons honey
  • 1 teaspoon kosher salt, plus additional to taste
  • 1/2 teaspoon black pepper, plus additional to taste
  • 2 tablespoons chopped fresh dill
  • Serving suggestions: whole-grain bread, croissants, lettuce leaves, crackers

Directions:

  1. Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight.
  2. When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.

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