I was scrolling Instagram one day and saw one of the bloggers I follow talking about her this skinny chicken salad she made for lunches that week. I don’t like chicken salad, but for some reason, I couldn’t stop thinking about this version made with greek yogurt.
I then took the only logical next step and headed over to Pinterest where I find most of my new recipes. There are actually quite a few different recipes for a greek yogurt version of chicken salad. I looked at a few different ones, before deciding to take a stab at it.
Here is what I used:
- 1 pound boneless skinless chicken breast, shredded
- 2 or 3 celery stalks, diced
- 1 green apple, diced
- 1/2 cup sliced cashews (I wanted to use almonds, but I didn’t have any)
- 1/2 red onion, diced
- 1/2 cup to 2/3 cup plain Greek yogurt
- salt and pepper
I sliced the chicken breasts in half so they would cook quicker, and cooked them in a non-stick pan on the stove.
Then I diced the green apple, red onion, and celery while the chicken was cooking. Most of the recipes I found suggested using a dash of lemon juice to keep the apple fresh, I didn’t have any and mine stayed fresh in the fridge for four days.
I mixed the fruit and veggies together in a bowl and added the greek yogurt. To be honest, I just kept scooping until I felt there was enough of it. There wasn’t any science to my method.
I then roughly sliced some cashews and mixed them in.
I put that mixture in the fridge, shredded the chicken in another bowl and put that in the fridge separately.
Once the chicken had cooled, I mixed it in with the yogurt mixture and seasoned with salt and pepper.
It was delicious. I don’t like regular chicken salad, and I have no idea what makes this so much better, but it is. You could change this up with maybe red grapes or raisins instead of the green apple, or almonds instead of cashews.
I ate it for lunch a few days this week with either crackers, pita bread, or just right out of the bowl.
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