Greek Yogurt Chicken Salad Recipe
This creamy Greek yogurt chicken is mayo-free and made with diced chicken, apples, and celery in a fresh dill Greek Yogurt dressing.
Servings: 6 servings
Ingredients
- ½ cup Stonyfield Whole Milk Plain Greek Yogurt
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill chopped
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups chicken breast prepared and diced
- ½ cup green apple finely chopped
- ¼ cup celery finely chopped
- ¼ cup green onion finely chopped, both light and dark green parts
- 8 butter lettuce cups or 8 slices of whole wheat bread for serving
Instructions
- In a large bowl, stir together the yogurt, lemon juice, dill, Dijon mustard, salt, and black pepper. Mix until everything is well incorporated.
- Add the diced chicken, apple, celery, and green onions. Gently fold all the ingredients together until the chicken is well coated in the dressing. Serve immediately or refrigerate until ready to serve.
- To serve, scoop a ¼ – ½ cup of the chicken salad into the center of a lettuce cup or spread on top of a slice of bread.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 90kcal | Carbohydrates: 3g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 196mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
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