I’ve been trying to get into meal planning and prepping on Sunday afternoons and this Easy Greek Yogurt Chicken Salad has been my go-to for lunch prep lately.
I typically work between the hours of 10-4 and for the longest time I was making basically the worst choice ever on most weekdays – skipping lunch.
Not at all surprisingly, I was having a low blood sugar moment just about every day because of that.
So I decided to make a concerted effort to prepare healthy lunches that don’t take much work to put together. This Easy Greek Yogurt Chicken Salad is simple, healthy, and doesn’t require a ton of ingredients, so it’s a great option for weekday lunch prep.
Not only is it easy to put together, but you can customize it in several different ways using ingredients that you probably already have on hand in your pantry and fridge.
Ingredients in Chicken Salad
There are three basic components that make up a killer chicken salad.
- Diced or pulled chicken
- Tasty add-ins
- A creamy sauce
I like to start with hearty chunks of chicken breast. I season two large boneless, skinless chicken breasts with salt, pepper, and garlic powder. Then I bake them in a 400 degree oven for about 20 minutes.
When the chicken has cooled to room temperature, I dice it into chunks and place it in a bowl.
Then I add my favorite add-ins to the bowl – halved grapes, sliced almonds, and diced green onions.
Other ideas for items that you can add in or substitute include:
- diced celery
- diced apple
- golden raisins
- dried cranberries
- diced red onion
The final component is a super easy, creamy sauce. What’s great about this sauce is that it is a versatile base – the flavors compliment any of the add-ins above.
A lot of traditional chicken salad recipes call for lots of mayonnaise. I still used a small amount of avocado-oil mayo (1 tablespoon) in this sauce, but I lightened it up a bit by using plain Greek yogurt as the main component.
Add a half tablespoon of honey, a tablespoon of lemon juice, a half teaspoon of dill, a half teaspoon of salt, and a quarter teaspoon of pepper, and you have a simple and healthy sauce that brings this chicken salad together.
Gently mix everything together in your bowl and if you’re anything like me, you won’t be able to keep yourself from devouring your chicken salad by the spoonful.
How To Serve Chicken Salad
This chicken salad can be served on a buttery croissant, layered on your favorite bread, scooped onto a bed of your favorite fresh greens, or wrapped in lettuce leaves or a tortilla for a light, delicious lunch.
You can get about 6 servings out of this recipe, but if you’re looking to serve a crowd (i.e. baby shower, wedding shower, birthday party), simply double the recipe.
Scoop it on slider buns or mini croissants, and it’ll easily stretch for around 24 servings.
Try putting your own spin on this Easy Greek Yogurt Chicken Salad and let me know how it goes in the comments!
- 2 boneless, skinless chicken breasts, cooked and diced
- 3/4 cup grapes, halved
- 1/4 cup sliced almonds
- 1/4 cup green onions, diced
- 1 cup plain Greek yogurt
- 1 tbsp mayonnaise, (Use mayo with avocado oil or olive oil)
- 1/2 tbsp honey
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- In a large bowl, combine Greek yogurt, mayo, honey, lemon juice, dill, salt, and pepper.
- Add diced chicken, grapes, almonds, and green onions.
- Gently mix together and serve on a croissant, your favorite bread, or a bed of fresh greens.