Description
This Greek Yogurt Chicken Salad is a light, creamy, and flavorful dish perfect for a quick lunch or a healthy snack. Made with shredded chicken breast and a tangy dressing of Greek yogurt, Dijon mustard, and apple cider vinegar, it’s packed with crunchy celery, sweet grapes, and crunchy nuts for texture, all brought together in a refreshing and nutritious salad.
Ingredients
Salad Ingredients
- 2 1/2 cups cooked chicken breast, shredded or chopped
- 1/2 cup red grapes, halved
- 1/3 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sliced almonds or chopped walnuts
- 1 tablespoon fresh parsley, chopped (optional)
Dressing Ingredients
- 1/2 cup plain Greek yogurt (whole or 2%)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the dressing: In a large bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Add the main ingredients: Add the cooked shredded or chopped chicken, halved red grapes, finely chopped celery, red onion, and almonds or walnuts into the bowl with the dressing.
- Mix the salad: Stir everything together carefully until the chicken and vegetables are thoroughly coated with the yogurt dressing, ensuring even distribution of flavors.
- Adjust seasoning: Taste the salad, then add extra salt or apple cider vinegar if needed to balance the flavors according to your preference.
- Chill if desired: If preparing ahead of time, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Otherwise, it can be served immediately.
- Garnish and serve: Just before serving, sprinkle the chopped fresh parsley on top for a burst of color and added freshness.
Notes
- Use cooked chicken breast leftover from a previous meal or quickly poach chicken breasts for fresh chicken.
- For a dairy-free alternative, substitute Greek yogurt with a plant-based yogurt.
- Red grapes add a sweet contrast, but you can use green grapes or dried cranberries if preferred.
- Chilling the salad enhances the combination of flavors, but it can be eaten immediately for a fresher taste.
- Feel free to swap almonds or walnuts with pecans or sunflower seeds for different textures.
