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Greek Yogurt Chicken Salad
Recipe is good for high triglycerides due to lean chicken, and Greek yogurt in place of mayo. Opt for whole-grain serving options. Minimize honey and salt.
Adapted from Well Plated by Erin
Ingredients
- 3 cups cooked boneless skinless chicken breasts
- 2 cups seedless red grapes (halved)
- 3 medium stalks celery (diced (scant 1 1/2 cups))
- 2 large green onions ( or 3 small/medium green onions, thinly sliced (about 1/4 cup))
- 1/2 cup sliced almonds (or slivered almonds, toasted)
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons nonfat milk
- 2 teaspoons honey
- 1 teaspoon kosher salt (plus additional to taste)
- 1/2 teaspoon black pepper (plus additional to taste)
- 2 tablespoons chopped fresh dill
- Serving suggestions: whole-grain bread (croissants, lettuce leaves, crackers)
Method
- Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight.120 min timer
- When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.
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