Greek Yogurt Chicken Salad
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 craisins, and sweet apples and grapes.
The greek yogurt provides just enough creaminess without the heaviness of the mayo. Thanks to the lemon juice and garlic powder it still has great flavor.
I love it served on some toasted bread or even with some romaine or butter lettuce leaves as lettuce wraps if you really wanna get extra #healthy. It keeps well in the fridge for a few days so go ahead and mix some up for lunch meal prep or to bring along for a picnic.
This recipe is featured in a roundup of Best Apple Recipes. Check it out!
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Passive Time | 0 minutes |
| Servings | 4 servings |
- 2 cups cooked shredded chicken
- 1/2 cup halved red seedless grapes
- 1/2 cup finely chopped celery
- 1/4 cup craisins
- 1/2 cup small diced apple
- 1/4 cup slivered almonds.
- 1/2 cup plain greek yogurt
- 1 tablespoon lemon juice more to taste
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Ingredients
| |
- In a large bowl toss all ingredients together. Adjust salt, pepper, and lemon juice to taste.
- Serve cold as a sandwich with bread or with lettuce as lettuce wraps.
Serve the leftover Chicken Salad in a airtight container in the refrigerator for up to 3 days.
