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 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.

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

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