Greek Yogurt Chicken Salad
A deliciously creamy chicken salad incorporating Greek yogurt and colorful veggies, perfect for lunch or a light dinner.
Ingredients
For the salad
- 2 cups cooked chicken, shredded or diced Cook the chicken through boiling, grilling, or baking.
- 1 cup plain Greek yogurt Use high-quality Greek yogurt for creaminess.
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes, halved May substitute with other fruits.
- 1/4 cup red onion, finely chopped
- 1/4 cup almonds or walnuts, chopped Can substitute with other nuts.
- 2 tablespoons fresh dill, chopped Or use 1 tablespoon dried dill.
- 1 tablespoon lemon juice Adjust to taste.
- Salt and pepper to taste
Instructions
Preparation
- Start by cooking your chicken if it’s not cooked yet. You can boil, grill, or bake it until fully cooked. Let it cool, then shred or dice it into bite-sized pieces.
- In a large bowl, combine the cooked chicken, Greek yogurt, celery, grapes, red onion, and nuts. Mix well to combine.
- Add the fresh dill and lemon juice to the mixture. Season with salt and pepper according to your preference. Stir again to ensure even distribution of the ingredients.
- Once all ingredients are well mixed, taste and adjust seasoning if necessary. You may want to add a little more lemon juice or salt.
- Cover the bowl with plastic wrap or a lid and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature.
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Notes
For serving, enjoy on a bed of fresh greens, in a wrap, or with whole grain crackers. Letting the salad chill for a longer period enhances the flavors. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.