Greek Yogurt Chicken Salad

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!

YIELD: about 6 cups

PREP TIME: 20 minutes

TOTAL TIME: 20 minutes, plus chilling as desired

Ingredients:

3 cups 1/2-inch-diced cooked boneless, skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts) 2 cups seedless red grapes, halved 3 medium stalks celery, diced (scant 1 1/2 cups) 2 large or 3 small/medium green onions, thinly sliced (about 1/4 cup) 1/2 cup sliced or slivered almonds, toasted 1 cup plain, nonfat Greek yogurt 2 tablespoons nonfat milk 2 teaspoons honey 1 teaspoon kosher salt, plus additional to taste 1/2 teaspoon black pepper, plus additional to taste 2 tablespoons chopped fresh dill Serving suggestions: whole-grain bread, croissants, lettuce leaves, crackers

Directions

Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. 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. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.

bon appetit