Greek Yogurt Chicken Salad
Turn a ladies-lunch favorite into your kitchen’s most versatile culinary component. Most of the ingredients for this easy design on chicken are sitting in your fridge; the others are sprouting out of the herb garden in your window box. Throw them altogether for a quick and superfresh Greek yogurt chicken salad.
Enjoy it for lunch throughout the week with a bunch of juicy grapes and a handful of smoked nuts. Keep a double batch on hand for last-minute appetizers on top crostini or bagel chips. Serve it for a spring supper beside some grilled asparagus, or stuff it into a baked potato with a side of crispy snow peas for a real meat-and-potato meal any night of the week. Or, make this simple recipe into a full-fledged splurge like we did in the picture — mound it on an open-faced Belgian waffle, with a couple loops of red onion, and havarti melted right on top.
chicken salad cooking information
- Yield: About 4 Cups
- Prep Time: 15 Minutes
- Cook Time: 15-30 Minutes
chicken salad ingredients
- 3 Large Chicken Breasts, boneless, skinless
- ½ Cup Plain Greek Yogurt (we like OIKOS)
- 2 Tablespoons EACH Chopped Fresh Dill, Mint, and Chives
- Salt & Pepper
chicken salad recipe instruction
- Preheat the oven to 350 degrees.
- Clean up your chicken breasts, removing all tendons and other not-so-edible parts.
- Place the chicken on a roasting pan. Season generously with salt and pepper and throw into the oven. Cook until the chicken is finished cooking – depending on the thickness of the breasts – checking after 15 minutes.
- While the chicken is cooking, add the yogurt to a small mixing bowl. Finely chop the fresh herbs together and whisk with your yogurt. Set aside until the chicken is ready.
- Once the chicken is finished cooking, remove from the oven and let rest. Drain the cooking liquid into the yogurt and herb mixture; whisk together.
- When the chicken has cooled, set up your food processor with the slicing attachment. Turn on your food processor and feed the chicken through the spout to finely slice it.
- Add your chicken to the yogurt concoction and stir together. Store in the refrigerator until you are ready to eat.
chicken salad tips and tricks
- If you prefer a more textured chicken salad, you can shred the chicken breasts by hand or simply cube them with a sharp knife before tossing it with the yogurt.
- Greek yogurt is one of my favorite staples in my refrigerator. It has a rich, creamy texture with a tangy taste that is delicious as a stand-alone snack, with fresh fruit, or as a protein-packed substitute for sour cream. You can find it easily among the other yogurts in the grocery store, or in the refrigerated part of the health food section. The most important thing when cooking is to buy the “Plain” flavored variety.