Greek Yogurt Chicken Salad
This Greek Yogurt Chicken Salad combines shredded chicken, Greek yogurt, Dijon mustard, fresh herbs, and celery for a creamy, flavorful dish perfect for wraps, sandwiches, or a light lunch.
6 Servings
Ingredients
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons honey
- 2 teaspoons fresh parsley finely chopped
- 1 teaspoon fresh dill finely chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- 2 cups cooked shredded chicken (preferably rotisserie or poached)
- ½ cup celery diced
Instructions
Prepare the Dressing:
- In a medium-sized bowl, combine the Greek yogurt, Dijon mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder. Whisk thoroughly until the mixture is smooth and well-blended. Taste and adjust seasonings if desired.
Combine the Chicken and Celery:
- In a large mixing bowl, add the shredded chicken and diced celery. Pour the prepared dressing over the chicken and celery.
Mix Thoroughly:
- Using a spatula or large spoon, gently fold the dressing into the chicken and celery until everything is evenly coated. Ensure the ingredients are well-distributed throughout the mixture.
Chill Before Serving:
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least one hour before serving to allow the flavors to meld properly.
Serve and Enjoy:
- Serve the Greek Yogurt Chicken Salad chilled, either on its own, as a filling for sandwiches or wraps, or as a topping for leafy greens.
Notes
To ensure this recipe is gluten-free, confirm that your Dijon mustard and any additional spices used are certified gluten-free. Additionally, ensure the chicken used is not seasoned or processed with gluten-containing ingredients.