Wow — what a week. It’s been a while since I had time to breathe, but the weekend is finally in sight and I’m ready for it. I’ve filled every spare minute lately with projects, so I haven’t done much relaxing just to relax. My living room is half painted and still half the old beige, the chicken coop could use a deep clean, and that’s only two items on a very long list. Still, I’m planning to take some time this weekend to unwind.
I’m hosting family this weekend for the next installment of our Great British Bake Off bake-along. We’re making biscotti and I’m really looking forward to it.
On another note, we have a mountain of eggs on the counter. The hens are giving us a steady five eggs a day, while we only eat about one per day. I keep promising myself I’ll wake up a bit earlier to enjoy eggs and toast in the mornings, but it hasn’t happened yet. For now, everyone who stops by leaves with a dozen or more eggs.
With all that in mind, here’s a simple Greek Yogurt Chicken Salad that’s become a favorite. It’s quick to make, healthier than traditional mayo-based versions, and delicious.
I’m a big fan of chicken salad for lunches. I usually make a large batch on Sunday night and take portions throughout the week. To keep things interesting I rotate between a few versions. One of our favorites is a veggie-packed chicken salad, but this Greek yogurt version is a regular pick for its creamy texture and bright flavor.
For this recipe I start with boiled chicken: cooked, cooled, and then either diced or shredded. I prefer chopped chicken for a heartier bite; my husband prefers shredded — so we alternate depending on mood.
Once the chicken is prepared, I mix in plain Greek yogurt, then add grapes, celery, and nuts for texture and sweetness.
The ingredients come together quickly and can be adjusted to taste. I usually give everything a good stir, season with salt and pepper, and it’s ready.
This chicken salad is fantastic piled on bread for a classic sandwich with all the fixings. It’s also excellent spooned over a bed of crisp lettuce if you’re keeping carbs low.
Do you have a favorite chicken salad recipe you always return to?
Simple Greek Yogurt Chicken Salad
Brita Britnell
10
10
20
Ingredients
- 3 large chicken breasts, trimmed
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 small container plain Greek yogurt, ~5.3 ounces
- ⅔ cup grapes, quartered
- ⅔ cup celery, finely diced
- ½ cup walnuts, chopped
- Salt & pepper to taste
Instructions
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Boil the chicken until fully cooked, then let it cool. Once cooled, dice or shred the chicken and place it in a large bowl.
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Add the Greek yogurt, garlic powder, cumin, grapes, celery, and walnuts. Mix everything together until evenly combined.
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Season with salt and pepper to taste, serve, and enjoy.
Tried this recipe?
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