Creamy Greek Yogurt Chicken Salad Recipe

This chicken salad recipe is lightened up with the help of Greek yogurt and creamy mashed avocado. It tastes even better the next day and is great for meal prep!

Course Main Course

Cuisine American

Keyword Greek yogurt chicken salad

Prep Time 10

Total Time 10

Servings

Calories 359kcal

Ingredients

1 cup plain Dannon® Oikos® Greek Nonfat Yogurt
1 avocado , mashed
1-2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 cups cooked and shredded chicken (from about 16 ounces of skinless, boneless breast)
¾ cup celery (about 2 ribs), chopped
½ cup red grapes , halved
⅓ cup pecans , chopped
⅓ cup red onion , chopped
⅓ cup dried cranberries , (optional)
2 tablespoons chopped fresh tarragon

Instructions

In a small bowl, mix the nonfat Greek yogurt with the avocado mash and add lemon juice to taste. Season with kosher salt and fresh ground pepper and set aside.
Add the shredded chicken to the chopped celery, grapes, pecans, red onion, tarragon and cranberries (optional) to a large bowl. Add the yogurt avocado sauce to the chicken mixture and toss until well combined, then season with more salt and pepper to taste.
Serve the chicken salad as a sandwich, salad, or as the filling for an appetizer.

Notes

Chicken: I use my Instant Pot pressure cooker to quickly cook my shredded chicken perfectly every time (full instructions here). You may also poach your chicken, or just buy a store-bought rotisserie chicken.

Tarragon: If you don't have tarragon on hand, or aren't a fan, use a flat-leaf parsley, dill, or thyme instead.

Greek yogurt: I used nonfat Greek yogurt because I like the tang it adds to the chicken salad, but you're welcome to use low-fat or full fat as well. Just be sure to use plain Greek yogurt!

Nutrition