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This Greek yogurt chicken salad is just as creamy and delicious as the classic version. The yogurt adds a nice tang. I use celery for crunch but you can use apple if you prefer. Great use for leftover shredded chicken.
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
Directions
Step 1
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.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 106 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat2g | 11% |
| Cholesterol31mg | 10% |
| Sodium309mg | 13% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars4g | |
| Protein10g | |
| Vitamin C1mg | 7% |
| Calcium11mg | 1% |
| Iron0mg | 2% |
| Potassium100mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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