Description
A light and refreshing Greek Yogurt Chicken Salad perfect for a quick and healthy lunch. Shredded chicken is combined with crisp vegetables, tangy Greek yogurt, and sweet grapes, seasoned with lemon juice, Dijon mustard, and smoked paprika for an easy, flavorful dish.
Ingredients
Chicken
- 1 pound shredded chicken (cooked and shredded boneless skinless chicken breasts)
Vegetables & Fruit
- ½ cup diced celery
- ½ cup shredded carrot
- ½ cup diced red onion
- 1 cup green grapes, quartered
Dressing
- 1 cup whole Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Serving
- Sandwich bread (for serving, optional)
Instructions
- Cook and shred the chicken: If starting with raw chicken, blanch boneless, skinless chicken breasts in lightly salted water and simmer for 14-16 minutes until fully cooked and tender enough to shred easily. Then shred the chicken into thin strips.
- Prepare the dressing and mix vegetables: In a large bowl, combine the diced celery, shredded carrot, diced red onion with Greek yogurt, lemon juice, Dijon mustard, kosher salt, black pepper, and smoked paprika if using. Stir well to create the dressing base.
- Combine chicken and grapes: Add the shredded chicken to the bowl with the vegetable and yogurt mixture. Stir in the quartered grapes. Taste the salad and adjust seasoning, adding more lemon juice or salt if desired.
- Serve the salad: Toast sandwich bread and spread the chicken salad between slices to make sandwiches. Alternatively, serve the chicken salad on a bed of greens or with crackers as a dip.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- For a lighter option, use low-fat Greek yogurt instead of whole.
- Smoked paprika adds a subtle smoky flavor but can be omitted or substituted with regular paprika.
- The salad can be refrigerated for up to 2 days in an airtight container.
- Try adding nuts like chopped walnuts or almonds for extra texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
