Hey there, friends!
Looking for a fresh twist on chicken salad? I’ve got you covered!
Today, I’m excited to share my Greek yogurt and mayo chicken salad recipe.
It’s creamy, flavorful, and packed with protein. Plus, it’s super easy to whip up!
Perfect for lunch or a picnic, this salad is sure to be a hit. Let’s dive in!
Possible Ingredient Alternatives
For the mayonnaise, avocado can be used as a healthier alternative, providing healthy fats and a creamy texture. Mash one ripe avocado and use it in place of the 1/2 cup mayonnaise. This substitution reduces calories and adds nutrients. Greek yogurt can be replaced with dairy-free coconut yogurt for a vegan option. Use the same amount and expect a slightly different flavor profile. For the shredded chicken, canned chickpeas or white beans can be substituted to create a vegetarian version. Drain and mash 2 cans (15 oz each) of chickpeas or white beans to replace the 3 cups of chicken. This substitution maintains protein content while adding fiber. Adjust seasoning as needed, as beans may require more flavoring than chicken.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 120-2880 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 80-90 g
- Carbohydrates: 60-70 g
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup plain greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons tarragon, dried
- 1 teaspoon granulated sugar
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 3 cups shredded, cooked chicken (for example, from a rotisserie chicken)
- 2 stalks diced celery
- 1 cup chopped toasted pecans
- 1 cup red grapes, quartered
- Salt and pepper to taste
Step 1: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, vinegar, tarragon, sugar, garlic salt, and onion powder.
Ensure the dressing is smooth and all ingredients are well combined to create a flavorful base for your chicken salad.
Step 2: Combine Salad Ingredients
Add the cooked chicken, diced celery, chopped pecans, and grapes to the bowl with the dressing.
Stir everything together until the chicken and vegetables are well coated with the mayonnaise mixture.
Step 3: Season and Chill
Taste the chicken salad and season with kosher salt and ground black pepper according to your preference.
Once satisfied with the seasoning, cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld.
For optimal flavor, you can refrigerate it for up to 2 days before serving.
