Crunchy Greek Yogurt Chicken Salad

Crunchy Greek Yogurt Chicken Salad is a lightened up mayo-free version of the classic chicken salad. An equally flavorful and filling dish with a creamy, tangy twist!

Why is it called a chicken “salad” when there’s no greens? I have no idea. Such a misleading name though, just like tuna salad. 

Wait. Now that I think of it, there’s also pasta salads which definitely don’t have greens as a base. The base there is pasta, so maybe chicken salads are like that? Base as chicken?

Oh and then there’s potato salads too.

This is just too confusing at this point.

Okay so I just looked up the definition of “salad”, and according to Merriam Webster, its a mix of small foods with a dressing.

In that case I guess this does count as a salad.

Little shreds of chicken combined with little crunchy chunks of celery and onion dressed in a smooth and tangy yogurt mix.

Now if you really want the greens, you can top this salad on those leaves, or take it one step further. Turn them into sliders with handful of spinach. 

If you don’t have any of those lying around though, a bowl of this is good even in itself. Such a stellar combination of ingredients in there!

Crunchy Greek Yogurt Chicken Salad

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Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Servings: 2 cups

Calories: 91kcal

Course: Salad

Cuisine: American

Crunchy Greek Yogurt Chicken Salad is a lightened up mayo-free version of the classic chicken salad. An equally flavorful and filling dish with a creamy, tangy twist!

Ingredients

• 1 cup Chicken Breast, Shredded, 80g
• ¼ cup Non-fat Greek Yogurt, 50g
• 2 Tbsp Red Onion, Chopped, 20g
• ½ cup Celery, Diced, 50g
• 1½ tsp Dijon Mustard
• ¼ tsp Black Pepper

Instructions

• Mix together all ingredients in a large bowl, stirring until chicken is evenly coated.
• Serve as a filling for sandwiches, atop salad greens, a dip for crackers, or just straight out of the bowl.

Notes

Recipe adapted from Lively Table.

To cook chicken:

• Season a small chicken breast with salt and pepper and bake in a 450°F oven for 15-18 minutes.
• Make sure the juices run clear, then remove from the oven and cool. Shred with 2 forks.

Nutrition:

• Servings: 2 cups | Serving size: 1 cup
• Calories: 91kcal
• Fat: 1.9g | Saturated fat: 0.4g
• Carbohydrates: 2.7g | Fiber: 0.6g | Sugar: 1.5g
• Protein: 15.2g