Description
A refreshing and healthy Greek Yogurt Chicken Salad featuring tender chicken breasts, sweet grapes, crunchy celery, and toasted almonds all tossed in a creamy, lightly sweetened Greek yogurt dressing. This versatile salad is perfect for sandwiches, salads, or as a flavorful dip and is ideal for a quick, nutritious meal or snack.
Ingredients
Scale
Main Ingredients
- 3 cups cooked boneless skinless chicken breasts, diced
- 2 cups seedless red grapes, halved
- 3 medium stalks celery, diced
- 2 large green onions, thinly sliced
- 1/2 cup sliced almonds, toasted
Dressing
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons nonfat milk
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh dill, for garnish
Instructions
- Combine Ingredients: In a large mixing bowl, combine the diced cooked chicken, halved grapes, diced celery, sliced green onions, and toasted sliced almonds. This creates the hearty base of the salad.
- Prepare Dressing: In a separate bowl, whisk together the plain nonfat Greek yogurt, nonfat milk, honey, kosher salt, and ground black pepper until the mixture is smooth and creamy. This dressing adds flavor and moisture without heaviness.
- Toss Salad: Pour the prepared dressing over the chicken and vegetable mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing. Taste and adjust seasoning if necessary.
- Chill for Flavor: For optimal flavor, refrigerate the salad for at least 2 hours or preferably overnight. This resting time allows the flavors to meld beautifully.
- Serve and Garnish: Before serving, sprinkle the salad with freshly chopped dill for added aroma and a fresh, herbal finish. Enjoy the salad on sandwiches, as a topping on fresh greens, or as a creamy dip.
Notes
- To toast sliced almonds, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- Cook the chicken breasts ahead of time by baking, boiling, or grilling according to your preference.
- This salad keeps well refrigerated for up to 3 days, but the almonds are best added just before serving to retain crunch.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Add a squeeze of lemon juice to brighten the flavor if desired.
