10-Minute Creamy Greek Yogurt Chicken Salad
Make a quick, high-protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, creamy texture. This recipe is perfect for fast lunches and meal prepping.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup plain Greek yogurt (2% or whole milk recommended for creaminess)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium bowl.
- Add the Greek yogurt, chopped celery, red onion, parsley, Dijon mustard, and lemon juice to the bowl.
- Stir all ingredients together until the chicken is evenly coated and the mixture is creamy.
- Season with salt and pepper. Taste and adjust seasonings as needed.
- Chill for at least 15 minutes before serving for best flavor, or serve immediately.
Notes
- For extra crunch, add 1/4 cup of chopped walnuts or pecans.
- For a touch of sweetness, mix in 2 tablespoons of dried cranberries or chopped grapes.
- This salad keeps well in the refrigerator for up to 4 days when stored in an airtight container.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 4
- Sodium: 350
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 32
- Cholesterol: 85
Find it online: https://tastytribune.com/greek-yogurt-chicken-salad-recipe/