Greek Yogurt Chicken Salad
Skinny Greek Yogurt Chicken Salad with dill, grapes, celery, and almonds. An easy, healthy version of classic chicken salad. Creamy, cool, and crunchy!
Prep: 20 mins
Cook: 0 mins
Total: 2 hrs 20 mins
Servings: 6 cups approx.
Ingredients
- 3 cups cooked boneless skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts), 1/2-inch-diced
- 2 cups seedless red grapes halved
- 3 medium stalks celery diced (scant 1 1/2 cups)
- 2 large green onions or 3 small/medium green onions, thinly sliced (about 1/4 cup)
- 1/2 cup sliced almonds or slivered almonds, toasted
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons nonfat milk
- 2 teaspoons honey
- 1 teaspoon kosher salt plus additional to taste
- 1/2 teaspoon black pepper plus additional to taste
- 2 tablespoons chopped fresh dill
- Serving suggestions: whole-grain bread croissants, lettuce leaves, crackers
Instructions
- Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight.
- When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.
Notes
- Leftover chicken salad will keep in the refrigerator for 3 to 4 days.
Nutrition
Serving: 1(of 6), about 1 cupCalories: 228kcalCarbohydrates: 17gProtein: 27gFat: 6gCholesterol: 48mgSodium: 327mgFiber: 2gSugar: 12g
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.
Register