Greek Yogurt Chicken Salad

Dill, crisp grapes, and toasted almonds define this lightened-up chicken salad. Greek yogurt replaces traditional mayonnaise to provide a creamy, balanced base for a protein-packed meal.

2h20

6 pers

no cooking

Entrée

healthy

vegetarian

chicken

salad

Well Plated

Ingrédients

6 pers

3 cup cooked boneless skinless chicken breasts
2 cup seedless red grapes · halved
3 medium stalks celery · diced
2 large green onions · thinly sliced
1/2 cup sliced or slivered almonds · toasted
1 cup plain nonfat Greek yogurt
2 tbsp nonfat milk
2 tsp honey
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp fresh dill · chopped

Préparation

1
Combine the diced chicken, grapes, celery, green onions, and toasted almonds in a large mixing bowl.
2
Whisk together the Greek yogurt, milk, honey, salt, and pepper in a separate bowl until smooth. Pour this dressing over the chicken mixture and toss thoroughly to coat.
3
Season with additional salt and pepper to taste. If time permits, refrigerate the salad for 2 hours or overnight to allow the flavors to meld.
4
Garnish with fresh dill before serving. Enjoy as a sandwich filling, over salad greens, or as a dip with crackers.