Looking for a deliciously healthy twist on a classic dish? Say hello to the Skinny Greek Yogurt Chicken Salad! This delightful recipe combines tender shredded chicken with creamy Greek yogurt and a hint of Dijon mustard, creating a refreshing meal that's perfect for lunch or a light dinner. Packed with crunchy celery, sweet grapes, and toasted almonds, this salad is not only satisfying but also guilt-free. With just 30 minutes of your time, you can whip up a dish that will have your taste buds dancing and your guests asking for seconds! Dive into this recipe and discover how easy it is to enjoy a flavorful and nutritious meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup celery, diced
- 1/4 cup grapes, halved
- 1/4 cup almonds, sliced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped
Instructions
- Ensure chicken is fully cooked and cooled. If using raw chicken, poach or bake chicken breasts until internal temperature reaches 165°F, then shred using two forks.
- In a large mixing bowl, combine Greek yogurt and mayonnaise, whisking until smooth and well integrated.
- Add Dijon mustard to the yogurt mixture, stirring to create a uniform dressing base.
- Finely dice celery into small, consistent pieces to ensure even distribution throughout the salad.
- Slice grapes in half lengthwise to provide balanced texture and prevent large chunks.
- Add shredded chicken to the yogurt mixture, gently folding to coat all chicken pieces evenly.
- Incorporate diced celery, halved grapes, and sliced almonds into the chicken mixture.
- Sprinkle chopped fresh dill over the salad, providing a bright, herbal note.
- Season with salt and pepper to taste, mixing thoroughly to distribute seasonings.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Serve chilled as a sandwich filling, over mixed greens, or with crackers.
Tips
- Cook the Chicken Right: If you're starting with raw chicken, poach or bake it until it reaches an internal temperature of 165°F for the best texture. Shredding the chicken while it’s still warm makes it easier to pull apart.
- Mixing the Dressing: Ensure your Greek yogurt and mayonnaise are well combined for a creamy dressing. Whisking them together until smooth will help prevent any lumps and create a uniform flavor.
- Chop with Care: When dicing the celery, aim for small, even pieces to ensure they blend well with the other ingredients. This will provide a consistent crunch in every bite.
- Grape Preparation: Halving the grapes not only adds a pleasant sweetness but also prevents them from overpowering the dish. This small step makes a big difference in the overall texture.
- Season to Taste: Don’t be shy with the salt and pepper! Seasoning to your preference can elevate the flavors, so taste as you go.
- Let It Chill: For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes. This resting time helps the ingredients meld together beautifully.
- Versatile Serving Options: Enjoy this chicken salad as a filling for sandwiches, atop a bed of mixed greens, or served with your favorite crackers for a delightful snack.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 70mg
