Best Greek Yogurt Chicken Salad Recipes

GREEK YOGURT CHICKEN SALAD

Steps:

• Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
• Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

CURRIED CHICKEN SALAD WITH GREEK YOGURT

Steps:

• Combine chicken with celery and almonds in a bowl.
• Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

CURRY CHICKEN SALAD WITH GREEK YOGURT

Steps:

• Combine chicken, raisins, cilantro, carrots, cashews, and red onion in a large bowl.
• Whisk Greek yogurt, lemon juice, honey, garam masala, ginger, turmeric, salt, and pepper together for the dressing. Taste and season as desired. Pour dressing over salad and toss to combine. Serve immediately or store in a sealed container in the fridge for up to 4 days.

LOADED CHICKEN OR TUNA SALAD WITH GREEK YOGURT GARLIC RANCH "MAYO" RECIPE - (4.6/5)

Steps:

• Make the Salad Combine the first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you desire. The Secret - Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I refrigerate it overnight) before serving to allow the flavors of the chicken salad and yogurt ranch to really blend or shall I say 'sing'? Because it really does sing! You'd be amazed at the difference it makes, not unlike beef stew eaten the day after it's cooked. Season it with extra salt and pepper after letting it chill, if need be. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread, then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread. Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half. Make The Greek Yogurt Garlic Ranch: Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours. You'll be replacing the liquid with buttermilk to make it 'ranch'. (While it's draining, start roasting the peppers and prepping the rest of the vegetables for the salad). If you're using all mayonnaise, obviously you can skip the above step. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency. I like it thick, like, well..mayo. Season to taste with salt and pepper. Wrap and refrigerate for several hours before adding it to salad, if you have the time. Even more flavor! Notes: *Double or add another half of the Garlic Ranch recipe for more 'mayo' ** You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets. If not, you can order it online.

GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS

Steps:

• Preheat the grill to medium and lightly brush the grate with oil.
• Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
• Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
• Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
• For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.

GREEK CHICKEN SALAD WITH LEMON-YOGURT SAUCE RECIPE | ALTON BROWN

Steps:

• Combine the yogurt, lemon, juice, parsley, salt, and pepper in a medium mixing bowl.
• Add the chicken, cucumber, red onion, feta, and olives and stir to coat.
• Refrigerate for at least 1 hour before serving. Store in the fridge for up to 3 days.

CHICKEN SALAD WRAP WITH GREEK YOGURT

Steps:

• Place chicken breasts in a pot with a little bit of salt.
• Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables.
• Place the chicken on a plate to cool until ready to chop. You may also complete this step earlier and refrigerate the chicken until time to prep.
• In a small bowl empty out the Greek yogurt and add to it the garlic, ginger, cilantro, dill, lemon juice, and salt and pepper, to your taste. Mix well with a whisk to let the flavors meld.
• In a large bowl add all the vegetables. If the chicken is cool enough to touch, chop it up and add it to the vegetables. Toss gently to mix.
• Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix.
• Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away.
• Place a lettuce leaf on top of the tortilla and fill it with 3/4 cup of the salad. Fold the bottom over, then the sides.
• If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead.
• Enjoy!

GREEK YOGURT CHICKEN SALAD CRESCENT SANDWICHES

Steps:

• Bake crescent rolls as directed on can. Transfer to cooling rack to cool completely, about 20 minutes.
• Meanwhile, in medium bowl, mix chicken, apple, celery, onion, almonds and thyme; set aside.
• In small bowl, mix yogurt, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir yogurt mixture into chicken mixture; mix until well combined.
• To serve, cut crescent rolls in half horizontally. Divide mixture evenly among bottom halves of cut rolls, replacing tops to make sandwiches.