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Recipe from Simpler Savory

The recipe

Loaded Greek Yogurt Chicken Salad

Prep
20 min
Cook
0 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3/4 cup plain Greek yogurt (whole milk or 2%)
  • 1 teaspoon Dijon mustard
  • 1 lemon, zested and juiced — about 1 tablespoon juice + 1 teaspoon zest
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder — or 1 small clove, finely grated
  • 3/4 teaspoon kosher salt — divided, plus more to taste
  • 1/4 teaspoon black pepper — freshly ground, plus more to taste
  • 1/4 teaspoon smoked paprika — optional
  • 1/2 teaspoon honey — optional, to balance acidity
  • 3 cups cooked chicken — diced or shredded; rotisserie or poached
  • 2 stalks celery — finely chopped
  • 1 cup cucumber — peeled, seeded, small dice; salted and patted dry
  • 1/4 cup red onion or shallot — thinly sliced or finely minced
  • 2 tablespoons fresh dill — chopped
  • 2 tablespoons fresh parsley — chopped
  • 1/3 cup toasted slivered almonds or chopped walnuts — add just before serving for crunch
  • 1/2 cup red grapes or diced apple — optional add-in
  • 1 tablespoon capers — optional, drained

Instructions

  1. In a large bowl, whisk Greek yogurt, Dijon, lemon zest and juice, and olive oil until smooth and glossy.
  2. Whisk in garlic powder, 1/2 teaspoon of the kosher salt, black pepper, and smoked paprika (if using). Taste and adjust with a pinch more salt or a 1/2 teaspoon honey if too tart.
  3. Lightly season the chicken with the remaining 1/4 teaspoon kosher salt, then add it to the bowl and fold to coat.
  4. Fold in celery, cucumber (well salted and patted dry), red onion, dill, and parsley until evenly distributed without smashing the veggies.
  5. If using, gently fold in nuts, grapes or apple, and capers. Add an extra squeeze of lemon or a drizzle of olive oil to loosen if needed.
  6. Cover and refrigerate for 20 to 30 minutes to let flavors meld and the dressing set.
  7. Stir, then taste and adjust salt, pepper, dill, or lemon to preference.
  8. Serve in lettuce wraps, over greens, or on toasted bread. Add nuts right before eating for maximum crunch.
  9. If preparing for meal prep, store nuts separately and stir in a teaspoon of water or lemon juice after chilling if the dressing thickens.

Notes

Store greek yogurt chicken salad in an airtight container in the refrigerator for up to 4 days (2–3 days if using cucumber or apples). Keep nuts in a separate container and fold in just before serving for the best crunch. If the dressing thickens after chilling, stir in a teaspoon of water or lemon juice to loosen. Serve cold; no reheating needed.

Source: https://simplersavory.com/greek-yogurt-chicken-salad/