Description
Chicken salad with Greek yogurt is a light and creamy dish, perfect for a refreshing lunch or dinner that’s packed with flavor and nutrition.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 cup chopped celery
- 1 cup diced bell peppers
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
- Fresh herbs (e.g., dill or parsley) for garnish
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. Bake until the internal temperature reaches 165°F (75°C), about 25-30 minutes.
- Allow the chicken to cool slightly, then shred into bite-sized pieces.
- In a large bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Fold in shredded chicken and chopped veggies until well-coated.
- Taste and adjust seasoning if necessary.
- Serve chilled, garnished with fresh herbs or nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Substitute chickpeas for chicken for a vegetarian option. Use rotisserie chicken for quicker preparation. Add seasonal veggies like cucumbers or radishes for extra crunch.