Greek Yogurt Chicken Salad
Tired of gloopy mayo-based chicken salads? This lightened-up version has Greek Yogurt and is packed with spices and veggies. Good on a salad or sandwich or with crackers!
Ingredients
- 1 pound shredded chicken
- ½ cup diced celery
- ½ cup shredded carrot
- ½ cup diced red onion
- 1 cup Greek yogurt, Whole
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika, optional
- 1 cup green grapes, quartered
- sandwich bread, for serving
Instructions
- Shred chicken into thin strips. If you are cooking the chicken, use boneless skinless chicken breasts blanched in lightly salted water and simmer them for 14-16 minutes until the chicken is cooked through and shreds easily.
- Meanwhile, add diced vegetables to a large bowl with yogurt, lemon juice, mustard, and spices. Shred chicken and stir together.
- Stir in quartered grapes. Taste the chicken salad and adjust flavors to your liking. It might need a little more lemon or an extra pinch of salt.
- Make a sandwich by toasting some bread and then adding chicken salad to the bread. You can also serve the chicken salad on greens as a traditional salad or as a dip with crackers.
Nutrition
Serving: 0.75cup | Calories: 178kcal | Carbohydrates: 9g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 58mg | Sodium: 305mg | Potassium: 356mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1954IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg