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Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad
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Lean Greek Yogurt Chicken Salad with Dill, Raisins, Celery, and Almonds. A simple and healthy version of the classic chicken salad. Creamy, fresh and crunchy!

Ingredients

Scale
  1. 3 cups boneless, cooked, skinless chicken breasts (about 1 ¼ pounds or 3 small / medium breasts), cut into ½-inch dice
  2. 2 cups red seedless grapes, cut in half
  3. 3 medium celery stalks, diced (only 1 ½ cups)
  4. 2 large green onions or 3 small / medium green onions, thinly sliced (about ¼ cup)
    ½ cup flaked or flaked almonds, toasted
  5. 1 cup fat-free plain Greek yogurt
  6. 2 tablespoons skim milk
  7. 2 teaspoons of honey
  8. 1 teaspoon kosher salt plus extra to taste
  9. ½ teaspoon black pepper and more to taste
  10. 2 tablespoons minced fresh dill
  11. Accompaniment: whole wheat bread croissants, lettuce leaves, crackers

Instructions

  • Place the diced chicken, raisins, celery, scallions, and almonds in a large bowl. In another bowl, mix together the Greek yoghurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. Taste and add additional salt and pepper if desired. If time allows, refrigerate 2 hours or overnight.
  • When ready to serve, sprinkle with fresh dill. Serve as a garnish for sandwiches, on green salads, as a dip with crackers, or just enjoy in the bowl.

Notes

Leftover chicken salad will keep in the refrigerator for 3-4 days.

Nutrition

Keywords: Greek Yogurt Chicken Salad, healthy chicken salad recipe no mayo

Find it online: https://alazharfoodie.com/greek-yogurt-chicken-salad/