Description
A refreshing chicken salad tossed in a creamy Greek yogurt dressing, filled with vibrant flavors and textures perfect for lunch or picnics.
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 2 boneless skinless chicken breasts, cooked and diced
- 1 cup red grapes, halved
- 1 apple, diced
- 1 cup celery, diced
- 2 green onions, chopped
- 1/2 cup slivered almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
Instructions
- In a small bowl, whisk together the Greek yogurt, sour cream, mayonnaise, honey, and lemon juice. Season with salt and pepper.
- Spread slivered almonds on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 5 minutes until golden.
- Poach the chicken breasts in simmering water for about 15 minutes; let cool and dice into bite-sized pieces.
- In a large bowl, combine the chicken, grapes, apple, celery, and green onions. Add the toasted almonds, cranberries, and parsley.
- Pour the dressing over the salad and gently fold until combined. Cover and chill for at least 30 minutes before serving.
Notes
This salad can be stored in the refrigerator for up to three days. For a dairy-free version, use coconut yogurt.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg