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Greek Yogurt Chicken Salad with Dill
nibbleboard.com/recipes/greek-yogurt-chicken-salad
Ingredients
Ingredients
- 2 cups seedless red grapes, halved
- 3 medium celery stalks (about 1½ cups diced)
- 3 green onions, thinly sliced (about ¼ cup)
- ½ cup sliced almonds, toasted
Dressing
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons milk (any kind)
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
Garnish
- 2 tablespoons chopped fresh dill
Instructions
- Place the diced chicken, halved grapes, diced celery, sliced green onions, and toasted almonds in a large mixing bowl. Toss gently to combine.
- Whisk together the Greek yogurt, milk, honey, Dijon mustard, salt, and pepper in a small bowl until smooth.
- Pour the dressing over the chicken mixture and fold everything together until evenly coated. Taste and adjust salt and pepper as needed.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Sprinkle with fresh dill just before serving. Serve on whole-grain bread, in lettuce wraps, over salad greens, or with crackers.
Nutrition per Serving
212Calories
10gProtein
24gCarbs
11gFat
Chef Tips
- Use rotisserie chicken for the fastest prep — one store-bought bird gives you exactly the 3 cups you need.
- Toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant. They add a nutty crunch that raw almonds can't match.
- If the salad thickens overnight in the fridge, stir in an extra tablespoon of milk or yogurt to loosen it back up.
- Swap grapes for diced Honeycrisp apple or dried cranberries if you prefer a different sweet element.
- For meal prep, store the salad without the almonds and dill, then add them fresh each day to keep the crunch and color.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Do not leave at room temperature for more than 2 hours.