If you would like to enjoy some chicken salad without all of the guilt, then look no further than this lightened-up version brought to us from our friends at Mississippi State University. This Greek Yogurt Chicken Salad recipe is filled with delicious flavors and textures, packs a little extra protein from the use of Greek yogurt, and is truly the perfect-for-anytime meal.
Mayo-laden chicken salad can really pack on those calories. Sub in Greek yogurt to keep the same texture and tang you love, but cut the calories and fat of the traditional in half. The addition of dried cranberries (or juicy grapes or tangy green apples) along with onions and crunchy almonds make a combination of textures that’s irresistible!
Pro Tip: Pair this Greek yogurt chicken salad with a high fiber, whole grain bread or some whole grain crackers and enjoy!
Ingredients:
- 11 ounces- 1 pound chicken breast, cooked and shredded
- ¼ cup craisins or other dried fruit
- ¼ cup (1 stalk) celery, diced
- ¼ cup red or white onion, diced
- ¼ cup smokehouse almonds, chopped
- 6 ounces (about ¾ cup) plain or lemon flavored Greek yogurt (the lemon adds a really good flavor)
- ½ tsp garlic powder
- Salt and pepper to taste
Directions:
- Bake chicken breast at 375 degrees F for 15 minutes on each side.
- Shred or chop chicken and combine with craisins, celery, onion, and chopped almonds in a medium sized bowl. Stir in Greek yogurt, garlic powder, salt and pepper.
- Store leftovers in a tightly sealed container in the refrigerator for 3-5 days.
