Greek Yogurt Chicken Salad PT130M https://img1.recipesrun.com/201907/2019/1017/4f/e/003264/300x200x90.jpg Skinny Greek Yogurt Chicken Salad with dill, grapes, celery, and almonds. An easy, healthy version of classic chicken salad. Creamy, cool, and crunchy! This Greek Yogurt Chicken Salad tastes even better a few hours after it is made, so it’s perfect for parties. You can make a big bowl in the morning, then set it out at lunch, along with bread or croissants for guests to serve themselves sandwiches. 6 servings Ingredients: 2 tbsp. chopped fresh dill 1/2 tsp. black pepper 1 tsp. kosher salt 2 tsp. honey 2 tbsp. nonfat milk 1 cup plain nonfat Greek yogurt 1/2 cup sliced almonds 2 large green onions 3 stalks celery 2 cups seedless red grapes 3 cups cooked boneless skinless chicken breasts
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Greek Yogurt Chicken Salad

Skinny Greek Yogurt Chicken Salad with dill, grapes, celery, and almonds. An easy, healthy version of classic chicken salad. Creamy, cool, and crunchy! This Greek Yogurt Chicken Salad tastes even better a few hours after it is made, so it’s perfect for parties. You can make a big bowl in the morning, then set it out at lunch, along with bread or croissants for guests to serve themselves sandwiches.
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Greek Yogurt Chicken Salad
    01 Information
    • Grade easy
    • Serving 6 servings
    • Calorie 228 Kcal
    • Prep Time 120 Mins
    • Cook Time 10 Mins
    • Total Time 130 Mins
    02 Ingredients
      • 2 tbsp. chopped fresh dill
      • 1/2 tsp. black pepper
      • 1 tsp. kosher salt
      • 2 tsp. honey
      • 2 tbsp. nonfat milk
      • 1 cup plain nonfat Greek yogurt
      • 1/2 cup sliced almonds
      • 2 large green onions
      • 3 stalks celery
      • 2 cups seedless red grapes
      • 3 cups cooked boneless skinless chicken breasts
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    03 Method
    • Step 1
      Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl.
    • Step 2
      In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat.
    • Step 3
      Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight. When ready to serve, sprinkle with fresh dill.
    04 Author
    Ellie Ellie
    647 Recipes
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