Greek Yogurt Chicken Salad (Printable Version)
# What You'll Need:
→ Protein
01 -
3 cups cooked boneless skinless chicken breasts (about 1.25 kg), diced into 1/2-inch pieces
→ Fruits and Vegetables
02 -
2 cups seedless red grapes, halved
03 -
3 medium stalks celery, diced (about 1.5 cups)
04 -
2 large green onions, thinly sliced (about 1/4 cup)
→ Nuts
05 -
1/2 cup sliced or slivered almonds, toasted
→ Dressing
06 -
1 cup plain nonfat Greek yogurt
07 -
2 tablespoons nonfat milk
08 -
2 teaspoons honey
09 -
1 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon ground black pepper, plus more to taste
11 -
2 tablespoons fresh dill, chopped
# Step-by-Step Directions:
01 -
Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl.
02 -
In a separate bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper until well combined.
03 -
Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
04 -
For best flavor, refrigerate for 2 hours or overnight to allow flavors to meld.
05 -
When ready to serve, sprinkle with fresh dill. Serve as a sandwich filling, over salad greens, with crackers, or on its own.
# Helpful Notes:
01 -
Leftover chicken salad will keep in the refrigerator for 3 to 4 days.