This Greek yogurt healthy chicken salad substitutes the heavy mayonnaise and retains all the gratifying creamy flavors. This chicken salad is filled with healthy, succulent grapes, crispy vegetables, and crunchy almonds. It’s the ideal reenergizing meal. Not to mention, it is surprisingly satisfying.
Ingredients:
To prepare the chicken:
- 1.5 pounds boneless chicken cutlet
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
To assemble the salad:
- 2/3 cup plain Greek yogurt (whole milk or 2%)
- 2 tablespoons mayonnaise
- 1/3 cup chicken
- 3/4 cup diced celery
- 3/4 teaspoon and 1/4 teaspoon finely chopped spices
- 1 teaspoon and 1/2 teaspoon Dijon mustard and garlic powder, respectively
- 1 tablespoon freshly and finely chopped dill weed
- 1 cup almonds, sliced and toasted
- 1/4 cup green onions and 1 cup red grapes, sliced and diced
- 2 tablespoons freshly chopped dill
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1/4 cup finely chopped dill weed
- 1/3 cup slivered and toasted almonds
Instruction steps:
Step 1: To prepare the chicken
To initially poach the chicken, we add the chicken breasts and are followed by the addition of 2 1/2 cups of water.
Then we add the bay leaf and the remaining spices.
Bring to a boil and reduce the heat to a simmer, which will lower and allow the chicken to slowly cook throughout
The chicken should be tender and should easily shred with a fork. Thus, we need to cook the chicken to a temperature of 165 degrees F. This can take anywhere from 12 to 15 minutes.
To prepare, simply shred the chicken into smaller portions and set aside to cool completely. Toss
Step 2: Everything In A Bowl
In a bowl, add Greek yogurt, Mayonnaise, Lemon juice, Dijon mustard, Garlic powder, and a pinch of salt and pepper.
Whisk till everything is smooth and blended together well.
In a skillet, pour in slivered almonds and set over medium heat. Stirring often, allow to brown for about 3 minutes until they are toasted and give off a smell.
Shred chicken, and the subtasks from the recipe to the folded chicken in the bowl.
Gently mix everything till it is well coated.
Let it sit for a minimum of half an hour, then refrigerate. Afterwards, chicken can be eaten.
Tips for Success
Chicken: Instructed to be poached, the chicken can be very moist. Not skimming on the poaching step maintains the ‘rubber’ texture, which isn’t ideal.
Almonds: When naked, almonds are plain and boring. After a 1-minute toast, an aroma develops, and the soft nuts become multifaceted, enhancing the dish multifold.
Balance the flavors: For example, if the salad is not served yet, go ahead and taste it. Need brightness? Squeeze in another lemon. Richness? Another tablespoon of mayo. Use your judgement.
Prep ahead friendly: This type of salad is actually meant to be kept in the fridge for a couple of hours, as it tastes even better. Meal prep is the ideal solution, as the flavors combine so deliciously.
Ingredient Swaps & Substitutes
Make it dairy-free: Replace the Greek yogurt with cashew cream, avocado mayo, and use all mayo instead of the yogurt-mayo combo.
Nut-free version: Instead of the almonds, use delightfully toasted sunflower seeds or pumpkin seeds for the same satisfying crunch.
Different fruits: Use diced apples, dried cranberries, or fresh strawberries instead of the grapes for a change.
Herb variations: Replace the dill with fresh parsley, chives, or even tarragon if you like.
Add more veggies: Diced cucumber, bell peppers, or shredded carrots are all excellent additions.
Serving Suggestions
For a twist on simple croissant sandwiches, this versatile chicken salad can also be served on a light salad atop a bed of greens,
It can be enjoyed with whole-grain toast, savored with a side of crackers, blended into dressing avocado halves,
Also, it can be rolled into lettuce for tortilla wraps, as a protein-packed grain bowl, or simply enjoyed alongside lettuce leaves as a light lunch.
Storage Tips
Refrigerator: Cover and refrigerate for up to 4 days. As the salad sits, it will release some liquid, which can be stirred back before serving.
Make-ahead: If you plan to serve this salad, the best texture can be had by assembling the salad on the day you plan to serve it.
Chicken cooked and shredded two days beforehand provides the best texture if stored apart from the other ingredients.
Freezing: This salad dressing and the salad do not freeze well due to the yogurt dressing and raw vegetables used.
Frequently Asked Questions
Here are the popular questions people ask about this recipe;
Can I use Rotisserie Chicken instead?
For time constraints, this method also works perfectly.
Use approximately three cups of shredded rotisserie chicken, skin removed, and cut into smaller shredded pieces.
Why does my Chicken Salad look Watery?
This usually happens when chicken is added hot to the mixture or there are cooked grapes.
Make sure that the chicken is at room temperature before adding it to the dressing, and if the grapes seem to be soaking, remove the water and dry them.
Can I make this without Mayonnaise?
Yes! You can just opt to use Greek yogurt instead of the yogurt and mayo combination.
The taste is still good; however, the texture is a bit less decadent. I suggest adding another tablespoon of olive oil for added richness.
How do I know if my Chicken is properly cooked?
When chicken is cooked, its internal temperature should be 165 degrees Fahrenheit and be opaque throughout, with no pink areas, and the juices should be clear.
Is this Recipe Gluten-free?
The chicken salad is considered gluten-free, but be sure to check your Dijon mustard brand. If desired, gluten-free bread or crackers could accompany.
Can I prep this for the week?
Yes, this recipe is excellent for meal prep. When organized in separate containers, the food can be fresh for 4 days.
Make sure to add any delicate greens or avocado just before serving, to eliminate the chance of wilting.
Conclusion
This outcome is quite different from traditional chicken salad but is still quite satisfying for lunch.
Greek yogurt combined with fresh herbs and crunchy additions makes this dish healthy and scrumptious.
Healthy Chicken Salad
This Greek yogurt healthy chicken salad substitutes the heavy mayonnaise and retains all the gratifying creamy flavors. This chicken salad is filled with healthy, succulent grapes, crispy vegetables, and crunchy almonds.
Ingredients
- To prepare the chicken:
- 1.5 pounds boneless chicken cutlet
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- To assemble the salad:
- 2/3 cup plain Greek yogurt (whole milk or 2%)
- 2 tablespoons mayonnaise
- 1/3 cup chicken
- 3/4 cup diced celery
- 3/4 teaspoon and 1/4 teaspoon finely chopped spices
- 1 teaspoon and 1/2 teaspoon Dijon mustard and garlic powder, respectively
- 1 tablespoon freshly and finely chopped dill weed
- 1 cup almonds, sliced and toasted
- 1/4 cup green onions and 1 cup red grapes, sliced and diced
- 2 tablespoons freshly chopped dill
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1/4 cup finely chopped dill weed
- 1/3 cup slivered and toasted almonds
Instructions
Step 1: To prepare the chicken
To initially poach the chicken, we add the chicken breasts and are followed by the addition of 2 1/2 cups of water.
Then we add the bay leaf and the remaining spices.
Bring to a boil and reduce the heat to a simmer, which will lower and allow the chicken to slowly cook throughout
The chicken should be tender and should easily shred with a fork. Thus, we need to cook the chicken to a temperature of 165 degrees F. This can take anywhere from 12 to 15 minutes.
To prepare, simply shred the chicken into smaller portions and set aside to cool completely. Toss
Step 2: Everything In A Bowl
In a bowl, add Greek yogurt, Mayonnaise, Lemon juice, Dijon mustard, Garlic powder, and a pinch of salt and pepper.
Whisk till everything is smooth and blended together well.
In a skillet, pour in slivered almonds and set over medium heat. Stirring often, allow to brown for about 3 minutes until they are toasted and give off a smell.
Shred chicken, and the subtasks from the recipe to the folded chicken in the bowl.
Gently mix everything till it is well coated.
Let it sit for a minimum of half an hour, then refrigerate. Afterwards, chicken can be eaten.
Notes
Tips for Success
Chicken: Instructed to be poached, the chicken can be very moist. Not skimming on the poaching step maintains the 'rubber' texture, which isn't ideal.
Almonds: When naked, almonds are plain and boring. After a 1-minute toast, an aroma develops, and the soft nuts become multifaceted, enhancing the dish multifold.
Balance the flavors: For example, if the salad is not served yet, go ahead and taste it. Need brightness? Squeeze in another lemon. Richness? Another tablespoon of mayo. Use your judgement.
Prep ahead friendly: This type of salad is actually meant to be kept in the fridge for a couple of hours, as it tastes even better. Meal prep is the ideal solution, as the flavors combine so deliciously.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 250g