Description
Enjoy a light and refreshing Greek yogurt chicken salad, featuring tender chicken and vibrant veggies, perfect for picnics or quick lunches.
Ingredients
Scale
- Key Ingredients:
- 3–4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 cup diced celery
- 1/4 cup finely chopped red onion
- 1 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup chopped fresh dill
Instructions
- Instructions:
- 1. Cook the Chicken
- Poach chicken breasts in simmering water for 15-20 minutes until cooked through. Allow to cool and shred into bite-sized pieces.
- 2. Prepare Your Veggies
- Dice celery and red onion into small pieces for easy mixing.
- 3. Mix the Dressing
- In a large bowl, combine Greek yogurt, Dijon mustard, lemon juice, and chopped dill. Stir until smooth.
- 4. Combine Ingredients
- Add shredded chicken and diced veggies to the dressing mixture. Gently stir until everything is well coated.
- 5. Chill
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- 6. Serve
- Serve chilled on plates or in bowls, or enjoy it inside pita pockets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg