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Healthy Greek Yogurt Chicken Salad

Healthy Greek Yogurt Chicken Salad

Craving something delicious yet nutritious? The Healthy Greek Yogurt Chicken Salad is your answer! Creamy and satisfying, this easy weeknight dinner is perfect for any occasion. Enjoy the delightful flavors and wholesome ingredients that make it a must-try tonight!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken breast quartered
  • 2.5 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 0.5 cup plain Greek nonfat yogurt
  • 0.5 cup fresh basil packed and roughly chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh lemon juice
  • 0.5 cup artichoke hearts packed in water and roughly chopped
  • 0.5 teaspoon salt
  • Black pepper to taste
  • 0.5 cup sun-dried tomatoes lightly packed in olive oil with herbs, minced
  • 2 tablespoons pine nuts
  • 0.25 cup red onion minced
  • 2 teaspoons Italian seasoning
  • 0.5 cup artichoke hearts finely chopped

Equipment

  • Saucepan
  • Blender
  • Mixing Bowl
  • Chef's Knife
  • Frying pan
  • Food Processor
  • Wooden Spoon

Method
 

  1. Start by placing the chicken breast into a large pot. Cover it with chicken broth, water, and add the bay leaves. Ensure that the chicken is submerged under about one inch of liquid, as this will keep it moist and tender during cooking.
  2. Next, turn the heat to medium-high until the liquid begins to simmer and small bubbles start forming along the edges of the chicken. This stage is crucial as it helps lock in the flavors.
  3. Once you see the simmering, reduce the heat to medium. Allow the chicken to cook until it’s no longer pink and reaches an internal temperature of 165 degrees Fahrenheit, which should take about twelve to fifteen minutes. You want it perfectly cooked but not dried out.
  4. After that, transfer the chicken to a bowl. Add a little of the cooking liquid to keep it moist as it cools. This is a great time to savor the aromas wafting through your kitchen!
  5. While the chicken cools, it’s time to prepare the salad dressing. In a small food processor, combine the Greek yogurt, fresh basil, garlic, lemon juice, 1/2 cup artichoke hearts, salt, and pepper. Blend until you achieve a smooth and creamy consistency, scraping down the sides as needed.
  6. Once the chicken has cooled, place it on a cutting board and shred it using two forks until you have about one and a half cups of shredded chicken. It should be nice and fluffy.
  7. Now, toss the shredded chicken into a large mixing bowl. Scrape in the creamy yogurt mixture from the food processor.
  8. Next, add the minced sun-dried tomatoes, pine nuts, red onions, and Italian seasoning to the bowl. Don't forget to finely chop the remaining artichokes and add those in as well.
  9. Gently stir everything together until well combined. Feel free to taste and adjust the salt and pepper to your liking. You want it perfectly seasoned.
  10. Finally, it’s time to indulge! Serve the Healthy Greek Yogurt Chicken Salad as is or alongside your favorite greens for an extra nutrient boost. Enjoy every bite!

Notes

Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. If you plan to freeze this salad, consider keeping the dressing separate. The salad can last up to two months in the freezer. This salad pairs wonderfully with whole grain bread or a light fruit salad for a complete meal. Serve it on a bed of mixed greens for a refreshing summer lunch or as a sandwich filling for a fun picnic option.