Description
Delight in this creamy chicken salad with Greek yogurt, blending tender chicken and fresh veggies for a nutritious meal that’s perfect for lunch or picnics.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 2 celery stalks, finely chopped
- 1 red onion, diced
- 1 cup grapes or apples, chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- Fresh herbs (parsley or dill), chopped
- Salt and pepper to taste
Instructions
- 1. Cook the Chicken: Bring a pot of water to boil. Add chicken breasts and simmer for 15-20 minutes until fully cooked. Let cool before shredding.
- 2. Prepare Veggies: Finely chop celery and red onion while the chicken cools.
- 3. Make Dressing: In a large bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- 4. Combine Ingredients: Shred cooled chicken into the bowl with dressing. Add chopped grapes or apples and mix gently.
- 5. Finish with Herbs: Stir in freshly chopped herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For extra creaminess, replace Greek yogurt with avocado. Add nuts for crunch or try different herbs like mint for a unique twist. Store leftovers in an airtight container in the fridge for up to three days.