Greek Yogurt Chicken Salad

There’s something incredibly comforting about a classic recipe like Greek Yogurt Chicken Salad. I remember the first time I made it; it was a sunny afternoon, and I was feeling inspired to create something fresh and flavorful for lunch. The mix of tender chicken, creamy Greek yogurt, crunchy celery, and sweet grapes made for an irresistible combination that quickly became a family favorite. This dish is not just delicious; it’s versatile enough to serve on a bed of greens, in a sandwich, or even on its own as a satisfying snack. Every bite brings back memories of those sunny days spent in the kitchen, experimenting with flavors and enjoying the fruits of my labor with loved ones.

Ingredients Required for Greek Yogurt Chicken Salad

The ingredients for Greek Yogurt Chicken Salad come together beautifully, offering a balance of flavors and textures. Each component plays a crucial role in creating a satisfying dish that’s ideal for any occasion. Let’s take a closer look at the key players in this recipe.

• 4 bone-in whole chicken breasts: The star of the dish, providing juicy and tender meat that transforms this salad into a hearty meal.
• Olive oil: Adds moisture and flavor to the chicken, ensuring it remains succulent during cooking.
• Salt and pepper, to taste: Essential seasonings that enhance the overall flavors of the salad.
• 1/2 cup plain Greek yogurt: A creamy and tangy alternative to mayonnaise, bringing a rich texture while keeping it light.
• 3 stalks celery, chopped: Offers a refreshing crunch that contrasts with the soft chicken and creamy dressing.
• 1/2 cup red seedless grapes, halved: Adds a touch of sweetness that brightens the salad and balances the savory ingredients.
• 1 fuji apple, diced: Provides another layer of sweetness and a crisp texture that complements the other ingredients.
• 1/4 cup chopped toasted pecans: Delivers a nutty flavor and extra crunch, making every bite interesting.

The Process for Making Greek Yogurt Chicken Salad

Making Greek Yogurt Chicken Salad is straightforward and rewarding. You’ll love how simple it is to prepare this dish using just a few steps. Let’s dive into the cooking process!

1. Preheat your oven to 350 degrees. This is essential for ensuring that your chicken cooks evenly and remains juicy.

2. Drizzle each chicken breast with a little olive oil and sprinkle generously with salt and pepper. This simple step adds flavor to the chicken and helps create a delicious crust as it bakes.

3. Add the seasoned chicken to a baking sheet lined with parchment paper or foil for easy cleanup. Bake for about 35 minutes until fully cooked, reaching an internal temperature of 165°F. Once done, remove from the oven and set aside to cool until at room temperature.

4. Once the chicken has cooled, pick all the meat off the bone and add it to a bowl of an electric mixer. This will make shredding the meat quick and easy. You want to ensure there are no bones left behind!

5. Next, add in the Greek yogurt and celery to the bowl with the shredded chicken. The yogurt helps to bind everything together and adds creaminess.

6. Mix the chicken on medium/low speed until it’s shredded and well combined. You want a nice, even mixture that’s not too chunky.

7. Stir in the grapes, apples, and pecans. Make sure everything is evenly distributed throughout the salad for a burst of flavor in every bite.

8. Add more yogurt if needed to reach your desired consistency. Remember to season with more salt and pepper to taste, as this is where you can adjust the flavors to your preference.

9. Finally, lay out 2 cups of baby spinach onto each plate. Top each plate with equal amounts of the chicken salad. This not only adds color but also makes for a nutritious base.

Helpful Notes about Greek Yogurt Chicken Salad

Here are some tips to ensure your Greek Yogurt Chicken Salad turns out perfectly every time. These notes will help you with storage, serving suggestions, and more.

• Storage: This salad can be stored in an airtight container in the fridge for up to 4 days. Just give it a good stir before serving.
• Freezing: While it’s best fresh, you can freeze the chicken mixture without the spinach. Just thaw and mix it with fresh greens when ready to serve.
• Pairing: Serve it with whole-grain bread, in lettuce wraps, or on top of mixed greens for a light meal.
• Variations: Try adding a tablespoon of mustard for a tangy twist or subbing in toasted almonds for texture.
• Serving size: This recipe serves about 4, perfect for lunch or dinner.

What to Serve With Greek Yogurt Chicken Salad

Serving up Greek Yogurt Chicken Salad is all about the right accompaniments. Here are some ideas to enhance your meal experience:

• Fresh Breads: Pair the salad with whole-grain bread or pita pockets for a satisfying sandwich option.
• Light Sides: Consider serving it alongside a garden salad or some roasted vegetables to keep the meal light and nutritious.
• For Picnics: This salad is perfect for outdoor gatherings. Pack it in individual portions for a simple, elegant lunch.
• Storage Tips: Leftovers can be stored in the fridge for up to 4 days, making it a great option for meal prep.
• Seasonal Pairings: During warmer months, serve with chilled soups or fruit salads for a refreshing meal.

FAQ

Conclusion

The Greek Yogurt Chicken Salad is a delightful twist on a classic dish that brings together health and flavor in every bite. It’s perfect for a quick lunch, a family gathering, or meal prep for the week. I encourage you to give it a try; you won’t be disappointed. Enjoy making this refreshing salad that everyone will love!

Greek Yogurt Chicken Salad

The ultimate comfort food of summer! This Greek Yogurt Chicken Salad is creamy, light, and packed with crunchy veggies and sweet fruit. It's perfect for meal prep or a quick lunch. Why not make this easy weeknight dinner tonight?

Print Recipe Pin Recipe

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces 4 bone-in whole chicken breasts
• to taste tablespoons Olive oil
• Salt and pepper, to taste
• 0.5 cup 1/2 cup plain Greek yogurt
• 3 stalks 3 stalks celery, chopped
• 0.5 cup 1/2 cup red seedless grapes, halved
• 1 piece 1 fuji apple, diced
• 0.25 cup 1/4 cup chopped toasted pecans

Equipment

• Cutting Board
• Baking Sheet
• Oven
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your oven to 350 degrees.
2. Drizzle each chicken breast with a little olive oil and sprinkle with salt and pepper.
3. Add to a baking sheet and bake for about 35 minutes until fully cooked. Set aside to cool until room temperature.
4. Once the chicken has cooled, pick all the meat off the bone and add it to a bowl of an electric mixer. Add in yogurt and celery.
5. Mix the chicken on medium/low speed until shredded and mixed.
6. Stir in the grapes, apples, and pecans. Add more yogurt if needed and season with salt and pepper.
7. Lay out 2 cups baby spinach onto each plate and top each plate with equal amounts of chicken salad.

Notes

• Tip 1: This salad can be stored in an airtight container in the fridge for up to 4 days.
• Tip 2: While it's best fresh, you can freeze the chicken mixture without the spinach.
• Tip 3: Serve with whole-grain bread or in lettuce wraps.
• Tip 4: Try adding a tablespoon of mustard for a tangy twist.
• Tip 5: This recipe serves about 4, perfect for lunch or dinner.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.