This chicken salad is a nutritious and satisfying meal option that uses Greek yogurt to maintain a creamy texture while keeping the protein content high. It is a versatile dish that can be enjoyed on its own, in a sandwich, or as part of a meal prep routine.
Ingredients
• 3 cups shredded cooked chicken breast (approximately 1.5 lb)
• ¾ cup nonfat Greek yogurt
• 2 tbsp light mayo (optional, for a classic taste)
• 1 stalk celery, diced small
• ¼ cup red onion, diced small
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp each: garlic powder, onion powder, black pepper, and salt
• Optional: 1 tsp dried dill or fresh parsley
Instructions
1. Prepare the Chicken
Start with 3 cups of shredded cooked chicken breast. Ensure the chicken is shredded finely to allow the dressing to coat every piece evenly, as seen in image_14.png.
2. Mix the Dressing
In a small bowl, whisk together the nonfat Greek yogurt, Dijon mustard, lemon juice, and the light mayo if you are using it. Add the garlic powder, onion powder, black pepper, and salt. If using dried dill or fresh parsley, stir them in now.
3. Combine Ingredients
In a large mixing bowl, combine the shredded chicken with the diced celery and diced red onion. Pour the yogurt dressing over the mixture.
4. Toss and Coat
Gently fold the ingredients together until the chicken and vegetables are thoroughly and evenly coated with the dressing. The final texture should be creamy and well-mixed, similar to the presentation in image_14.png.
5. Serve or Store
This salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld together. Store any leftovers in an airtight container for up to 3–4 days.