There’s something magical about a dish that combines the hearty goodness of tender chicken with the creamy tang of Greek yogurt. Picture this: a bowl overflowing with vibrant veggies, juicy chicken pieces, and a dressing so luscious you’d think it was made by culinary wizards. This chicken salad with Greek yogurt is not just food; it’s an experience—one that sings to your taste buds while making your belly dance in delight.
Now let me take you back to a sunny afternoon picnic where my best friend unveiled her secret weapon against boring lunches—this very recipe! The way everyone gathered around the bowl, scooping out the last bits as if it contained hidden treasure was nothing short of comical. You can’t help but get excited about this dish—it’s perfect for lazy summer days or as a quick weeknight dinner solution.
Why You'll Love This Recipe
- This tasty chicken salad with Greek yogurt offers incredible flavor without the guilt
- It’s simple to prepare, making it perfect for busy weeknights
- The freshness of the ingredients keeps it visually appealing on any table
- Plus, it’s versatile enough to pair well with wraps or lettuce cups
I remember my family devouring this in record time, leaving only crumbs behind and everyone asking for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: Choose about 3-4 breasts; they cook evenly and remain juicy.
- Greek Yogurt: Use plain full-fat or low-fat for creaminess that won’t disappoint.
- Fresh Celery: Adds a satisfying crunch; opt for crisp stalks that snap when broken.
- Red Grapes: Sweet and juicy; they provide a delightful contrast to savory flavors.
- Chopped Walnuts: For added texture; use lightly toasted walnuts for enhanced nuttiness.
- Dijon Mustard: Just a teaspoon adds depth; don’t skip this zesty secret!
- Fresh Dill or Parsley: Bright herbs lift the flavors; choose whichever you prefer or have handy.
- Lemon Juice: A splash brightens everything up; fresh is best but bottled will do in a pinch.
- Salt & Pepper: Essential for seasoning; adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Chicken: Begin by boiling water in a pot over medium heat. Add the boneless chicken breasts and season with salt. Cook until no longer pink inside—about 15 minutes—then let them cool before shredding.
Prepare the Dressing: In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth and creamy; you’ll want to taste-test for seasoning!
Add Fresh Ingredients: Chop celery into small pieces and halve your grapes. Toss them into your dressing along with chopped walnuts and dill or parsley for that pop of color and flavor.
Toss Everything Together: Add your shredded chicken into the mixing bowl filled with dressing and veggies. Gently mix until everything is coated evenly—you want every bite flavorful!
Chill Before Serving: Cover your creation and let it chill in the fridge for at least 30 minutes before serving. This step allows flavors to meld beautifully—trust me on this one!
Enjoy this spectacular chicken salad with Greek yogurt on its own or serve it on lettuce wraps or whole-grain bread for a delightful sandwich!
You Must Know
- This delicious chicken salad with Greek yogurt is both healthy and satisfying, perfect for a light meal or snack
- With its creamy texture and zesty flavor, it brings a refreshing twist to your everyday salad routine
- Enjoy it in wraps or on its own for versatility
Perfecting the Cooking Process
Start by poaching or grilling the chicken until fully cooked, then let it cool before shredding. Meanwhile, chop your veggies and mix them with Greek yogurt for a creamy base.
Add Your Touch
Feel free to swap out ingredients based on your preferences! Try adding nuts, different herbs, or even fruits like grapes for a sweet twist.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently if desired, but this salad is best served cold.
Chef's Helpful Tips
- Use leftover rotisserie chicken for extra flavor and convenience; it saves time and effort
- Always taste as you go to adjust seasoning to your liking
- Incorporate fresh herbs like dill or parsley for an aromatic boost that elevates the dish
Sometimes cooking feels like a high-stakes game of “Chopped,” especially when friends come over expecting gourmet dishes. The feedback was overwhelmingly positive after I served this chicken salad!
FAQ
What can I substitute for Greek yogurt in this recipe?
You can use sour cream or mayonnaise for a different texture and flavor profile.
How long does the chicken salad stay fresh?
The chicken salad stays fresh in the fridge for up to three days when stored properly.
Can I make this chicken salad ahead of time?
Absolutely! It tastes even better after marinating in the fridge overnight for a full flavor infusion.
Delicious Chicken Salad with Greek Yogurt
- Total Time: 30 minutes
- Yield: Serves 4
Description
Enjoy this creamy chicken salad with Greek yogurt, bursting with fresh veggies and zesty flavors. It’s the perfect healthy option for lunch or dinner.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 cup chopped celery
- 1 cup halved red grapes
- 1/2 cup chopped walnuts
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill or parsley
- 2 tablespoons lemon juice
- Salt & pepper to taste
Instructions
- Boil salted water in a pot and cook chicken breasts for about 15 minutes until no longer pink. Let cool and shred.
- In a bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Chop celery and halve grapes. Add them along with walnuts and herbs to the dressing.
- Combine shredded chicken with the dressing mixture and mix well.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
