Greek Yogurt Chicken Salad

Name: Greek Yogurt Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 chicken breasts (cooked and shredded, about 2–3 cups); 2 ribs celery (finely diced); 1/2 red onion (finely diced); 1/2 cup Greek yogurt (plain); 1/4 cup mayonnaise (avocado or olive oil-based works well); 1-2 tsp lemon juice (fresh-squeezed, may substitute viengar *see notes); 1 tsp dried dill; 1/2 tsp sea salt (plus more to taste); 1/2 tsp black pepper; 1/4 tsp garlic powder

fromkristineinbetween.com kristineinbetween.com/greek-yogurt-chicken-salad

This chicken salad is creamy, balanced, and just a little lighter thanks to the mix of Greek yogurt and mayo. It’s packed with simple, familiar flavors and comes together quickly. Perfect for sandwiches, crackers, or an easy make-ahead lunch.

10 min

American

5.0 (6)

Ingredients

Instructions

Cook the chicken breasts as desired (Crock-pot, Instant-pot, boil, or bake) and shred into large chunks. Place in a large glass bowl and set aside.
While chicken is cooking, finely chop the celery and red onion.
In a smaller bowl, stir together the Greek yogurt, mayonnaise, lemon juice, dill, salt, pepper, and garlic powder until smooth.
Add the chopped celery and red onion to the large bowl with the chicken. Pour dressing over chicken and vegetables. Stir well to evenly combine all of the ingredients.
Serve in a bowl with crackers or as a sandwich and enjoy.
Store prepared chicken salad in an airtight container in the fridge for 3-4 days. Chicken salad doesn't freeze well.

Nutrition

Serving Size: 1 bowl
Calories: 247 kcal
Carbohydrate Content: 3 g
Protein Content: 27 g
Fat Content: 14 g
Saturated Fat Content: 2 g
Trans Fat Content: 0.04 g
Cholesterol Content: 79 mg
Sodium Content: 523 mg
Fiber Content: 0.4 g
Sugar Content: 2 g
Unsaturated Fat Content: 10 g