Similar to the traditional version, this Greek yogurt chicken salad is as creamy and mouthwatering. Yogurt gives the dish a wonderful tang. For crunch, I use celery, but if you like, you may use apple. Excellent usage for shredded chicken leftovers.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh dill
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- 2 cups cooked, shredded chicken
- ½ cup celery, diced
Instructions
- Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
- Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 309 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |