GREEK YOGHURT CHICKEN SALAD
This Greek Yoghurt Chicken Salad is a light, protein-packed take on the traditional creamy chicken salad. Using Greek yoghurt instead of mayonnaise adds a tangy flavour and creaminess while also offering a healthy boost of protein and probiotics. Chopped celery provides crunch, while sweet apple adds a refreshing sweetness that pairs perfectly with the savoury flavours. This salad is seasoned with fresh lemon juice, salt, celery stalk, cooked chicken breast and pepper, making it perfect for a quick, nutritious lunch or as a filling for sandwiches and wraps. It’s a simple yet versatile recipe that can be easily adapted to suit your taste.
RECIPE CATEGORY
Lunch, Snack, Side
SERVING SIZE
1
CUISINE
American
PREPARATION / TECHNIQUES
No-Cook, Quick & Easy
OCCASION / HOLIDAY
Lunch Box, Picnic, Family Gathering, Potluck, Spring or Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Fat, Low Sodium, High Protein, Gluten-Free, Kid Friendly
DISH TYPE
Salad, Sandwich Filling, Wraps
INGREDIENTS
There are the following ingredients for Greek Yoghurt Chicken Salad :
- 100g cooked chicken breast, shredded
- 1 tbsp plain Greek yoghurt
- 1/4 celery stalk, chopped
- 1/4 apple, chopped
- 1 tsp lemon juice
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 150
- Protein: 21g
- Fat: 2g
- Carbohydrates: 9g
- Fibre: 2g
- Sodium: 130mg
- Sugars: 5g
PREPARATION
- Prepare the Ingredients: In a large mixing bowl, combine the shredded chicken, chopped celery and chopped apple.
- Add the Dressing: In a small bowl, mix the Greek yoghurt and lemon juice. Seasoned with salt and pepper to taste.
- Combine: Pour the yoghurt mixture over the chicken mixture, stirring until all ingredients are well coated.
- Serve: Enjoy the salad on its own or as a filling for lettuce wraps, sandwiches or wraps.
PREP TIME
10 minutes
COOKING TIME
No cooking required
TIPS FOR GREEK YOGHURT CHICKEN SALAD
- Fresh Lemon: For the best flavour, use fresh lemon juice to add brightness to the salad.
- Chill Salad: Keep the salad cold in the fridge before serving to allow the flavours to meld together.
- Crisp Apples: Choose crisp apples, such as Honeycrisp or Fuji, for added texture and a balanced sweetness.
VARIATIONS
- Veggies Crunch: Add diced cucumber, red bell pepper or shredded carrots for added crunch and colour.
- Creamy Avocado: For added creaminess, add a small amount of mashed avocado to the yoghurt dressing.
- Herb Boost: Incorporate herbs like dill, parsley or chives for a fresh, herbaceous taste.
PREPPING AND STORAGE
- Fridge: Store the salad in an airtight container in the fridge for up to 3 days. Stir well before serving.
- Freezing: Freezing is not recommended as the yoghurt may separate upon thawing.