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greek yogurt chicken salad

Greek Yogurt Chicken Salad

A light, high-protein chicken salad with a tangy Greek yogurt, lemon and dill dressing, crunchy celery, sweet grapes and toasted almonds. Ready in 10 minutes.
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Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast diced or shredded, about 1 lb
  • 3/4 cup plain 2% Greek yogurt
  • 1 tablespoon mayonnaise optional
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 tablespoons fresh lemon juice about half a lemon
  • 2 tablespoons fresh dill chopped
  • 2 celery ribs finely diced
  • 1 cup red seedless grapes halved
  • 2 tablespoons red onion minced
  • 1/3 cup sliced almonds toasted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then move them to a plate.
  2. Whisk the Greek yogurt, mayonnaise, Dijon, lemon juice, dill, salt and pepper in a large bowl until smooth.
  3. Finely dice the celery, halve the grapes and mince the red onion.
  4. Add the chicken, celery, grapes and onion to the dressing and fold gently until evenly coated.
  5. Taste and adjust with more lemon or salt, then stir in most of the almonds and sprinkle the rest on top.
  6. Serve right away or chill for 15 minutes. Enjoy in lettuce cups, on whole grain bread or with crackers.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Keep the almonds separate if you want them extra crunchy.