Greek Yogurt Chicken Salad
Servings 4
Ingredients
- 3 cups cooked chicken breast or thigh meat diced or shredded
- 3/4 cup plain Greek yogurt full-fat recommended
- 2 celery stalks finely diced
- 1/4 cup red onion finely diced
- 1/3 cup dried cranberries
- 1/3 cup walnuts roughly chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the diced or shredded chicken in a large mixing bowl.
- Dice the celery and red onion into small, even pieces.
- If desired, soak the diced red onion in cold water for 5-10 minutes to mellow the flavor, then drain and pat dry.
- Roughly chop the walnuts, leaving some larger pieces for texture.
- Wash, dry, and finely chop the fresh dill and parsley.
- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Add the diced celery, red onion, dried cranberries, chopped walnuts, and fresh herbs to the bowl with the chicken.
- Pour the Greek yogurt dressing over the chicken mixture and gently fold everything together until well combined.
- Taste and adjust seasonings as needed, adding more salt, pepper, lemon juice, or Dijon to suit your preferences.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For the best flavor and texture, use thick, strained Greek yogurt and make sure your chicken is well-seasoned. This salad can be made up to 3 days in advance and actually improves in flavor after a day in the refrigerator.