One of my absolute favorite meal prep recipes: Greek yogurt chicken salad! First of all, who doesn’t love chicken salad? I don’t know what it is about chicken, creamy mayo, a little celery, onion, salt, and pepper, that just tastes SO good. This is one of those times where simple is the best. But, in an effort to lighten-up the classic chicken salad, I used one of my very favorite swaps – Greek yogurt! And you really can’t tell a difference.
This recipe is suuuuper customizable. I used some of my favorite add-ins here, but feel free to use your faves! Toasted walnuts and almonds, celery, red onion, dried cherries, parsley, and dill. And a little lemon because it brightens everything up!
This is a perfect Springy lunch or snack with some crackers. I can only eat so many protein bars and energy bites and veggies and hummus before I just want a mini meal for a snack..do you guys feel that way sometimes?
I often make this on Sunday when I’m craving something a little different than my usual salads with grilled chicken for lunches. It keeps super well in the fridge for a few days, which is crucial because #mealprep.
If you want to add a couple tablespoons of mayo to the greek yogurt mixture, by all means feel free too. It adds a little richness, but isn’t completely necessary. You do you!
Can you tell I really love meal prep? I’m planning on writing a post soon all about how I meal prep. And maybe a little video too. Tell me what you guys wanna see!
Adding this to a sandwich on toasted bread with lots of avocado would be sooo good too.
Greek Yogurt Chicken Salad
This Greek yogurt chicken salad is a super delicious lightened-up version of a classic, and it's filled with lots of texture and flavor!
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons olive oil
- 3/4 cup plain Greek yogurt (I used 0%, but 2% or full-fat would yield a creamier, richer result)
- juice of ½ a lemon
- 2 teaspoons dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped walnuts or almonds, toasted (I used a mixture of the two)
- 1/2 cup diced celery
- 1/3 cup diced red onion
- 1/3 cup dried cherries or cranberries
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
Season chicken breasts with a few pinches of salt and pepper. Heat a medium skillet over medium-high heat and add the olive oil. Cook chicken breasts for 3-4 minutes per side or until cooked through. Set aside to cool.
In medium bowl, mix together the Greek yogurt, lemon juice, dijon, garlic powder, salt, and pepper until combined. Set aside.
Once chicken is cool, cut into bite-size chunks. Place chicken in a large bowl and add Greek yogurt mixture. Stir to combine. Add nuts, celery, red onion, dried cherries, parsley, and dill and stir again to combine.
Serve with crackers, on a sandwich, toast, or by itself!