Greek Yogurt Chicken Salad
A creamy and flexible chicken salad made with Greek yogurt, avocado, and fresh vegetables, perfect for lunches or light dinners.
Ingredients
For the Dressing
- 1 cup plain Dannon® Oikos® Greek nonfat yogurt Use plain, unsweetened yogurt.
- 1 ripe avocado mashed avocado Should yield gently when pressed but should not be mushy.
- 1-2 tablespoons fresh lemon juice Adjust to taste for brightness.
- to taste Kosher salt and freshly ground black pepper Season according to preference.
For the Salad
- 2 cups cooked and shredded chicken About 16 ounces of boneless, skinless chicken breasts.
- ¾ cup chopped celery About 2 ribs.
- ½ cup red grapes Halved.
- ⅓ cup chopped pecans Can substitute with walnuts or sliced almonds.
- ⅓ cup chopped red onion
- ⅓ cup dried cranberries Optional.
- 2 tablespoons chopped fresh tarragon Fresh parsley can be used instead.
Instructions
Preparation
- Mash avocado with Greek yogurt, lemon juice, salt, and pepper.
- Combine the shredded chicken, celery, grapes, pecans, red onion, cranberries, and tarragon in a large bowl.
Mixing
- Pour the yogurt-avocado mixture over the chicken mixture and fold gently until everything is coated.
Seasoning
- Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as desired.
Serving
- Serve immediately or refrigerate for 20-30 minutes to allow flavors to meld.
Notes
For a tasty variation, consider using different fruits or nuts, and feel free to customize it with spices. The salad is best served cold and can be kept for 3-4 days in an airtight container.