Description
Make a quick, high-protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, tangier binder. This recipe is ready in 15 minutes and works well with pre-cooked chicken.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup plain Greek yogurt (2% or full fat recommended)
- 1/4 cup finely chopped celery
- 1/4 cup halved red grapes (optional)
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium mixing bowl.
- Add the Greek yogurt, chopped celery, grapes (if using), and red onion to the bowl.
- In a small separate bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing mixture over the chicken and vegetables.
- Stir all ingredients together until the chicken is evenly coated and creamy.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes for flavors to combine.
Notes
- For a Buffalo flavor variation, mix 1 tablespoon of hot sauce into the dressing before combining.
- For a Tzatziki style, add 1/2 teaspoon dried dill and 1/4 teaspoon garlic powder to the dressing.
- This salad keeps well in the refrigerator for up to 4 days for meal prepping.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 42
- Cholesterol: 110