Greek Yoghurt Chicken Salad Recipe
Greek Yoghurt Chicken Salad is a creamy, refreshing, and protein-packed dish made with tender chicken, crisp celery, crunchy pecans, sweet dried cherries, and fresh herbs. Tossed in a tangy Greek yoghurt dressing, it is a delicious no-mayo option that's perfect for sandwiches, wraps, light lunches and meal prep.
Equipment
- 1 Medium mixing bowl
- 1 Large Mixing Bowl
- 1 WhiskSharp Chef's Knife
- 1 Chopping Board
- 1 Large Spoon Or Silicone Spatula
- 1 Airtight Storage Container –
Ingredients
- 1½ pounds boneles, sskinless chicken breast, - cooked and cubed
- 1 cup Greek yoghurt
- 1½ tablespoons Dijon mustard
- 1½ tablespoons sugar or sugar alternative
- 1 tablespoon red wine vinegar
- 1 teaspoon celery salt
- ⅜ teaspoon freshly ground black pepper
- 4 –5 celery ribs - thinly sliced
- ¾ cup pecans - toasted and roughly chopped
- ½ cup dried cherries
- ½ cup sweet onion - finely chopped
- 2 tablespoons chopped chives or fresh parsley
Instructions
Step 1: Prepare The Creamy Dressing
- Add the Greek yoghurt, Dijon mustard, sugar, red wine vinegar, celery salt and black pepper to a medium mixing bowl.
- Whisk until smooth and evenly combined.
- Taste and adjust the sweetness or seasoning as needed.
Step 2: Prepare The Chicken
- Ensure the cooked chicken has cooled completely.
- Cut the chicken into small, even cubes or shred it into bite-sized pieces.
- Keep the chicken cool before combining it with the creamy dressing.
Step 3: Add The Fresh Ingredients
- Place the chicken in a large mixing bowl.
- Add the sliced celery, chopped sweet onion, toasted pecans and dried cherries.
- Toss gently until the ingredients are evenly distributed.
Step 4: Fold In The Dressing
- Pour the prepared yoghurt dressing over the chicken mixture.
- Gently fold everything together using a large spoon or silicone spatula.
- Continue until the chicken and vegetables are evenly coated.
- Avoid vigorous stirring to preserve the celery and pecan texture.
Step 5: Chill For Maximum Flavour
- Cover the bowl or transfer the salad to an airtight container.
- Refrigerate for approximately 1 hour.
- Stir gently before serving and garnish with chopped chives or parsley.
Step 6: Taste And Serve
- Taste the chilled salad and adjust the seasoning if needed.
- Serve over leafy greens, in sandwiches or wraps, or with crackers.
- Serve chilled for the best flavour and texture.
Notes
- 🍗 Use Tender Chicken: Use juicy, fully cooked chicken breast and cut it into bite-sized pieces for the best texture in your Greek Yoghurt Chicken Salad.
- 🥣 Choose Thick Greek Yoghurt: Plain, thick Greek yoghurt gives the dressing a creamy consistency and helps the salad hold together beautifully.
- 🥜 Toast The Pecans: Lightly toast the pecans before chopping to bring out their rich, nutty flavour and satisfying crunch.
- 🌱 Keep The Celery Crisp: Slice fresh celery just before assembling the salad to preserve its refreshing crunch.
- 🍒 Balance the Flavours: Taste the dressing before combining it with the chicken and adjust the sweetness, mustard, or seasoning to suit your preference.
- 🧊 Chill Before Serving: Refrigerate the finished salad for about 1 hour so the flavours can blend and the dressing can fully coat the ingredients.
- 🥄 Fold Gently: Use a large spoon or spatula to fold everything together rather than stirring vigorously, which helps keep the chicken and crunchy ingredients intact.
- 🥡 Store Properly: Keep leftovers covered in an airtight container in the refrigerator and enjoy within 3 days for the best quality