Greek Yogurt Chicken Salad

By Ellie

6 Person

130 Minutes

228 Calories

Skinny Greek Yogurt Chicken Salad with dill, grapes, celery, and almonds. An easy, healthy version of classic chicken salad. Creamy, cool, and crunchy! This Greek Yogurt Chicken Salad tastes even better a few hours after it is made, so it’s perfect for parties. You can make a big bowl in the morning, then set it out at lunch, along with bread or croissants for guests to serve themselves sandwiches.

Ingredients

2 tbsp. chopped fresh dill
1/2 tsp. black pepper
1 tsp. kosher salt
2 tsp. honey
2 tbsp. nonfat milk
1 cup plain nonfat Greek yogurt
1/2 cup sliced almonds
2 large green onions
3 stalks celery
2 cups seedless red grapes
3 cups cooked boneless skinless chicken breasts

Method

01

Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl.
02

In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat.
03

Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight. When ready to serve, sprinkle with fresh dill.

Related Tags

Chicken Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Thanksgiving Salad Recipes

Greek Yogurt Chicken Salad

4.1

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 228 Kcal
Prep Time 120 Mins
Cook Time 10 Mins
Total Time 130 Mins

02 Ingredients

2 tbsp. chopped fresh dill

1/2 tsp. black pepper

1 tsp. kosher salt

2 tsp. honey

2 tbsp. nonfat milk

1 cup plain nonfat Greek yogurt

1/2 cup sliced almonds

2 large green onions

3 stalks celery

2 cups seedless red grapes

3 cups cooked boneless skinless chicken breasts

03 Method

Step 1

Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl.

Step 2

In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat.

Step 3

Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight. When ready to serve, sprinkle with fresh dill.

04 Author