VIDEO: Check out how this recipe is made
By replacing most of the mayonnaise with Greek yogurt, this chicken salad recipe keeps the creamy texture and provides more protein to the meal.
Serving Size: Makes 3-4 lunches
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 Tbsp olive oil
- ½ cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 1 celery stalk, chopped
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp fresh dill, chopped or 1 tsp dried dill (optional)
Cooking Instructions
Bake The Chicken
- Preheat oven to 400 degrees
- Pat chicken dry and then coat each breast with olive oil so they are entirely coated (about 1 tsp for each chicken breast)
- Sprinkle ½ tsp salt and ¼ tsp black pepper on chicken
- Add a layer of parchment paper or aluminum foil to a baking sheet and place chicken breasts on top, leaving a little space between each one. (you don’t have to use either of these,but it keeps the chicken from sticking to the pan)
- Bake for 22 minutes and check the temperature with a meat thermometer. The chicken needs to reach 165 degrees. If it’s not there yet, keep letting them bake, checking the temperature every 2-3 minutes until it reaches 165 degrees
- Remove chicken from the oven and let it sit for 5-10 minutes before chopping or shredding
Make The Chicken Salad
- In a medium bowl, mix Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill (if using dried) and remaining salt and pepper and mix until well combined
- Chop the celery and fresh dill and add it to the bowl along with any desired add-ins (see below)
- Chop or shred your cooked chicken and add it to the bowl. Stir until everything is well combined
- Taste and adjust seasonings if needed
- Refrigerate until ready to eat
Optional Add-Ins:
- Chopped almonds, walnuts, or pecans
- Chopped green onions
- Halved purple grapes
- Dried cranberries
How to Serve It
- On bread or a roll
- In a wrap
- Over greens
- Straight from the container
Check out how this recipe is made
Recipe by Kathleen Perry
