This Greek yogurt chicken salad is just as creamy and delicious as the classic version. The yogurt adds a nice tang. I use celery for crunch but you can use apple if you prefer. Great use for leftover shredded chicken.
Ingredients
- plain Greek yogurt: 1 cup
- Dijon mustard: 1 Tbsp
- lemon juice: 1 Tbsp
- honey: 2 tsp
- fresh parsley: 2 tsp (chopped)
- fresh dill: 1 tsp (chopped)
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- onion powder: 0.5 tsp
- cooked, shredded chicken: 2 cups
- celery: 0.5 cup (diced)
Metric Conversion
Stages of cooking
-
Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
-
Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.
