This lightened up Greek Yogurt Chicken Salad will have you wondering why you ever needed to add mayo. It’s filled with awesome texture – crunchy almonds and celery, chewy dried cranberries, and sweet apples and grapes. Creamy, filling, healthy and perfect for sandwiches throughout the week.
Ingredients You’ll Need:
Shredded or Cubed Cooked Chicken – this is the perfect use for leftover chicken or even a store-bought rotisserie chicken.
Plain Greek Yogurt – Full fat, 2% or nonfat works!
Grapes
Dried Cranberries
Celery
Apple
Slivered or Sliced Almonds
Lemon Juice
Garlic Powder, Salt, and Pepper
Tips and Frequently Asked Questions:
How should it be served?
On a Sandwich or Wrap
With Crackers
With Romaine or Butter Lettuce as Lettuce Wraps
Even on its own!
How long do the leftovers last?
This salad keeps very well in the fridge. I love mixing up a batch for meal prep. Store in an airtight container in the fridge for about 4 days.
I don’t usually like Greek Yogurt, can I use Mayo?
While you certainly can use mayo to make this more like a traditional chicken salad, I find that the Greek Yogurt works as a perfect healthy swap in this recipe. It has the same creamy and thick consistency but with a slight tang that goes so well in the salad.
Does this recipe double well?
Yes! I often double or even triple this recipe when I want to feed a crowd! No changes need to be made to the recipe steps other than using a bigger bowl.
This recipe is featured in a roundup of Best Apple Recipes. Check it out!
This lightened up Greek Yogurt Chicken Salad will have you wondering why you ever needed to add mayo. It’s filled with awesome texture – crunchy almonds and celery, chewy dried cranberries, and sweet apples and grapes. Creamy, filling, healthy and perfect for sandwiches throughout the week.
Scale
Ingredients
2 cups cooked shredded chicken
1/2 cup halved red seedless grapes
1/2 cup finely chopped celery
1/4 cupdried cranberries
1/2 cup small diced apple
1/4 cupslivered almonds.
1/2 cupplain greek yogurt
1 tablespoonlemon juice, more to taste
1/2 teaspoongarlic powder
salt and pepper, to taste
Instructions
Prep the Ingredients. Slice and dice the salad mix-ins and either cube or shred the cooked chicken.
Mix the Salad. In a large bowl toss all ingredients together. Adjust salt, pepper, and lemon juice to taste.
Serve and Enjoy. Serve cold as a sandwich with bread or with lettuce as lettuce wraps.
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
