Description
Make a creamy, high-protein chicken salad using Greek yogurt instead of mayonnaise for a lighter meal option.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the shredded chicken in a medium bowl.
- Add the Greek yogurt, celery, red onion, lemon juice, Dijon mustard, dill, salt, and pepper to the bowl.
- Mix all ingredients together until the chicken is evenly coated with the yogurt dressing.
- Taste the salad and adjust salt or pepper if needed.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
Notes
- For extra crunch, add 1/4 cup of chopped pecans or walnuts.
- You can substitute the dill with 1 tablespoon of fresh chopped parsley or chives.
- This salad keeps well in the refrigerator for up to four days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 3
- Sodium: 280
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 40
- Cholesterol: 105