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Lunch To-Go Recipes Weeknight Meals

Greek Yogurt Chicken Salad

You may wonder why a greek yogurt chicken salad is categorized with the dinner items.  If you are grilling chicken breasts for a quick dinner, toss on two more and you’ll have lunch the next two days. This is a great recipe for getting the most out of your left over chicken (and for minimizing prep time). 

Chicken salad is something we traditionally never liked, mainly because of the heavy taste and texture of mayo. If you’ve been to any bridal/baby showers, then you’ve likely seen seen a store-bought, gallon-sized container of chicken salad dumped onto croissants. While some can be good, you really don’t want to read the nutrition label!  So, last summer we set out to make a healthier and more flavorful version. 

chicken salad2

Just look at how beautiful these ingredients are! This recipe was born from a struggle to find lunch items for us to take to work. Phil is in an office and can easily heat something, but I usually eat in my car (while driving). My mother in law gave me some ideas of what she puts in hers, so I decided to play with making it healthier by using 0% Plain Greek Yogurt. I’ve been obsessed with using Greek Yogurt in place of sour cream in dips and have even been putting it in my son’s breakfast muffins. Why not in chicken salad? One other thing: chicken salad does not have to be eaten on a croissant. Make it healthier by eating it in a whole wheat wrap, lettuce wrap, by itself with a few crackers or on a salad.

Greek Yogurt Chicken Salad
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Ingredients
  1. 2 ¼ lb of chicken breast (or 2 rotisserie chickens with skin removed)
  2. 1 cup red grapes, halved
  3. 2 celery stalks, thinly sliced
  4. 1/3 cup chopped pecans, toasting is optional but suggested
  5. 2 green onions, dark and light green only
  6. 1 cup Fage 0% Plain Greek Yogurt
  7. ¼ cup light mayo
  8. Juice of ½ lemon
  9. 1 T olive oil
  10. Salt and pepper to taste
  11. Optional: 1/3 cup golden raisins or dried cranberries to sweeten it up!
Instructions
  1. 1. Preheat oven to 350 if not using rotisserie chicken.
  2. 2. Place chicken on a rimmed baking sheet and brush with olive oil and salt and pepper. Bake for 30 minutes. Allow to cool then cube or shred chicken.
  3. 3. Toss grapes, celery, green onion, pecans, lemon juice and chicken into a bowl and give a quick stir.
  4. 4. Add to the Greek yogurt and mayo and stir until combined.
  5. Salt and pepper to taste.
Our Plate http://our-plate.com/

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