Greek Yogurt Chicken Salad Recipe

Chicken: Shredded, cooked chicken serves as the protein-rich base for this salad.

Greek yogurt: A healthier alternative to mayonnaise, providing creaminess and tang.

Celery: Adds a refreshing crunch and subtle flavor.

Red onion: Offers a sharp, zesty taste and a bit of color.

Dijon mustard: Brings a tangy, slightly spicy flavor to the mix.

Lemon juice: Adds a bright, citrusy note that balances the creaminess.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth.

When preparing the celery and red onion, make sure to chop them finely to ensure an even distribution of flavors throughout the chicken salad. This will also help maintain a pleasant texture in each bite. Additionally, using freshly squeezed lemon juice can enhance the overall freshness and brightness of the dish.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative.

• greek yogurt - Substitute with sour cream: Sour cream provides a similar tangy flavor and creamy texture.

• celery - Substitute with cucumber: Cucumber offers a similar crunch and freshness, though it has a milder flavor.

• red onion - Substitute with green onion: Green onions provide a milder onion flavor and add a bit of color.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• To keep your Greek Yogurt Chicken Salad fresh, store it in an airtight container. This helps maintain the crispness of the celery and the tangy flavor of the greek yogurt.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the dijon mustard and lemon juice.
• If you plan to freeze the salad, it's best to do so without the greek yogurt. The texture of the yogurt can change when frozen and thawed. Instead, freeze the shredded chicken, chopped celery, and red onion mixture in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness. The chicken and vegetable mixture can be frozen for up to 2 months.
• When you're ready to enjoy the salad, thaw the chicken and vegetable mixture in the refrigerator overnight. Once thawed, mix in the greek yogurt, dijon mustard, lemon juice, salt, and black pepper.
• For an added burst of flavor, consider adding fresh herbs like dill or parsley just before serving. This will enhance the freshness and make your salad even more delightful.
• If you notice any separation or excess liquid after thawing, simply drain it off and stir the salad well to restore its creamy consistency.

• If you prefer a warm Greek Yogurt Chicken Salad, gently heat it in a skillet over medium-low heat. Stir frequently to ensure even warming and prevent the yogurt from curdling.
• Microwave the salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until warmed through.
• For a slightly crispy texture, spread the salad on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes. Keep an eye on it to avoid drying out the chicken.
• If you want to maintain the cold, creamy texture but still enjoy a bit of warmth, consider heating just the chicken separately. Warm the shredded chicken in a skillet or microwave, then mix it back into the cold yogurt mixture.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Measuring cups: Used to measure out the correct amounts of greek yogurt, celery, and red onion.

• Measuring spoons: Used to measure out the dijon mustard, lemon juice, salt, and black pepper.

• Knife: Essential for chopping the celery and red onion.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Spatula: Useful for mixing the ingredients together evenly.

• Serving spoon: Used to serve the chicken salad once it is ready.

• Refrigerator: Keeps the chicken salad fresh if you decide to refrigerate it for later use.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-chop vegetables: Chop the celery and red onion in advance and store them in the fridge to speed up assembly.

Batch prep: Make a large batch of Greek yogurt chicken salad and store it in the fridge for quick meals throughout the week.

Use a food processor: Quickly chop the celery and red onion using a food processor to save time on prep work.

Measure ingredients ahead: Pre-measure the dijon mustard, lemon juice, salt, and black pepper to streamline the mixing process.