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Greek Yogurt Chicken Salad

Bev Cooks Recipe by

Greek Yogurt Chicken Salad

Your favorite chicken salad just got skinnier.

(11 comments)
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 2
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Greek Yogurt Chicken Salad

2
chicken breasts
3
tablespoons Yoplait Greek plain yogurt
1
cup seedless red grapes, halved
1
celery stalk, finely chopped
1
pinch coarse salt
1
pinch freshly ground pepper
4
cups mixed greens (baby spinach and romaine)
2
tablespoons candied pecans (storebought)

Directions

  • 1 Bring a pot of salted water to a boil. Add the chicken and poach until cooked through, 15 minutes. Remove from water and let rest on a cutting board for 5 minutes. Give the chicken a rough chop, put it in a bowl and stick it in the fridge for a few minutes to cool.
  • 2 Bring the bowl out of the fridge, and add the yogurt, grapes, celery and a pinch of salt and pepper. Mix to combine.
  • 3 Evenly arrange the salad greens among two dinner plates. Top with chicken salad mixture and garnish with candied pecans.
  • 4 Serve immediately!
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Greek Yogurt Chicken Salad  

As prepared by Bev Cooks

This is like the freon of food. No, really.


Homo sapiens need coolants too, ya know. I mean, sure, we have the waters of the oceans and the natural breezes of the earth. But I'm talking about another level here. I'm talking about a creamy, crunchy, cool, crisp level that have will you scoffing the very presence of heat.

I'm guessing you already know what it is based on, um, this entire post. But let me build it up anyway.

Drum roll please…….Greek. Yogurt. Chicken. Salad.

Omg, all that cool Greek yogurt coating poached and chopped chickeeeeeen, please. And do we need to even mention the cool grapes and the cool celery and the cool mixed greens?

I'm basically freezing talking about this.

Poach a couple of chicken breasts for about 15 minutes, let it cool and give it a rough chop. (You could also use leftover chicken here.) Grab some Yoplait Greek yogurt, celery, grapes, candied pecans and some mixed greens.

Ingredients for Greek Yogurt chicken Salad

Now, once you chop your chicken, you can totally put it in the fridge for as long as you want to cool it even more. And then you'll just mix in the yogurt (I started at 2 Tbsp and then added a little more, so put as much or as little as you want in it), the grapes and celery. Toss in a pinch of salt and pepper. Take a picture of it. I'm just kidding.

Mix salad ingredients

Give her a stir.

Mix ingredients with yogurt

Then you plate! Mix the greens together, and arrange them on your plates. Then top with the chicken salad. And finally, garnish with the candied pecans. PEE-CAWNS.

Plated Greek Yogurt Chicken Salad

And then get right up in it and sing love songs.

Look at you all coooool.



*If this salad doesn't do the trick, just stick your head in the freezer. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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