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Greek yogurt chicken salad sandwich with lettuce on whole grain bread

Greek Yogurt Chicken Salad

Creamy, mayo-free chicken salad with Greek yogurt, Dijon, celery, grapes, and toasted pecans. About 38 g protein per cup.
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Prep Time 15 minutes
Resting 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 293
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast 420 g, diced or shredded
  • 3/4 cup plain Greek yogurt 180 g, 2% or whole milk
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 celery ribs finely diced
  • 1 cup red grapes halved
  • 1/4 cup pecans or almonds 30 g, toasted and chopped
  • 2 tbsp red onion minced
  • 1 tbsp fresh dill chopped, or 1 tsp dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. If starting with raw chicken, poach 1¼ lb breasts in simmering salted water 12–15 minutes to 165°F, cool 10 minutes, and dice or shred.
  2. Toast the pecans in a dry skillet 3–4 minutes until fragrant; cool and chop.
  3. Whisk the Greek yogurt, Dijon, lemon juice, dill, salt, and pepper in a large bowl.
  4. Fold in the chicken, celery, grapes, red onion, and most of the pecans.
  5. Cover and chill at least 30 minutes. Top with remaining pecans and serve.

Notes

Use plain unsweetened Greek yogurt. Keeps 3–4 days refrigerated; do not freeze. For meal prep, add nuts just before eating. Nutrition is an estimate.