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- 2 cups cooked chicken breast, shredded - 1 cup plain Greek yogurt - 1/2 cup celery, finely chopped - 1/2 cup cucumber, diced - 1/4 cup red onion, finely diced - 1/4 cup fresh dill, chopped - 1 tablespoon lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste - 1/2 cup cherry tomatoes, halved (for garnish) - Lettuce leaves or pita bread (for serving) I love using fresh ingredients for this Greek yogurt chicken salad. The chicken breast is the star. You can use grilled or roasted chicken. Shredded chicken gives a nice texture. For creaminess, I choose plain Greek yogurt. It’s healthy and tasty. Next, I add celery and cucumber. They add crunch and freshness. Red onion gives a little zing. Fresh dill brings a bright flavor. It pairs well with the lemon juice and garlic powder. Season with salt and pepper. This makes the flavors pop. The cherry tomatoes are perfect for garnish. They add color and taste. I like to serve it on lettuce or in pita bread. This makes it fun to eat! - In a large bowl, combine the shredded chicken and Greek yogurt. - Stir until the chicken is well coated. - Now add the chopped celery, diced cucumber, and red onion. - Mix thoroughly to combine all ingredients evenly. - Fold in the fresh dill, lemon juice, garlic powder, salt, and pepper. - Taste the mixture and adjust seasoning as needed. - Chill the salad in the fridge for at least 30 minutes. - This helps the flavors mix well. - When ready, spoon the salad onto lettuce leaves or into pita bread. - Garnish with halved cherry tomatoes for a fresh touch. For seasoning, find the balance that suits your taste. If you like it zesty, add more lemon juice. For a garlic kick, increase the garlic powder. Always taste as you go. When choosing chicken, cooked chicken breast works best. Look for juicy cuts to shred easily. You can roast or poach the chicken. Both methods keep the meat moist and tender. Serve the salad in a clear bowl. This way, people can see the vibrant colors. Use lettuce leaves as a base for a fresh look. You can also scoop the salad into pita bread for a fun twist. Garnish with cherry tomatoes on top. They add a splash of color. Sprinkle some extra dill around the edge. This makes your dish look professional and neat. Cooling your salad is key. It allows the flavors to mix well. Chill for at least 30 minutes. If you can, let it sit longer for a better taste. Keep the salad in the fridge until you are ready to serve. This keeps it fresh and safe to eat. {{image_2}} You can make Greek yogurt chicken salad even better with some fun twists. - Fruits: Try adding grapes or diced apples. They bring sweetness and crunch. - Herbs: Use fresh basil or parsley instead of dill. This changes the flavor nicely. If you need to change the salad for diets, it's easy to do. - Gluten-Free: All the ingredients are gluten-free. Just skip any bread. - Low-Calorie: Use low-fat Greek yogurt. This makes the salad lighter without losing taste. How you serve the salad can change the meal. - Whole Grain Bread: Spread the chicken salad on whole grain bread. This adds fiber and taste. - Salad Bowl: Top a fresh salad with the chicken salad. This makes a hearty and healthy dish. To keep your Greek yogurt chicken salad fresh, follow these steps: - Place leftovers in an airtight container. - Use glass or plastic containers with tight lids. Make sure to cool the salad before storing. This helps keep it fresh longer. Can you freeze Greek yogurt chicken salad? No, I do not recommend it. The yogurt may change texture when thawed. If you do freeze it, here are some tips: - Freeze in small portions for easy use. - Thaw in the fridge overnight before eating. Using it cold is best for taste and texture. How long can it be stored in the refrigerator? You can enjoy the salad for up to three days. Watch for signs of spoilage: - Check for off smells. - Look for changes in color or texture. If you notice any of these, it’s best to throw it out. The best way to cook chicken for this salad is to poach or roast it. Poaching keeps the chicken moist and tender. Just simmer it in water with herbs for 15 to 20 minutes. Roasting also works well. Season the chicken with salt and pepper, then bake at 375°F for 25 to 30 minutes. Let it cool before shredding. Yes, you can use regular yogurt instead of Greek yogurt. However, the salad will have a different texture and flavor. Greek yogurt is thicker and creamier. It also adds more protein. If you use regular yogurt, you might need to drain some liquid to get a similar consistency. The salad will last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any off smells or changes in texture before eating. If it looks or smells funny, it’s best to throw it away. Yes, you can add other vegetables to the salad. Try adding bell peppers, carrots, or even corn for extra crunch. Avocado can add creaminess too. Just chop them small so they mix well. Adjust the seasonings to match the new flavors you add. This Greek yogurt chicken salad is easy and tasty. We covered the ingredients, preparation steps, and tips for the best flavor. Remember to chill it for a while to enhance taste. You can try different fruits or herbs to mix it up. Our storage tips will help keep leftovers fresh. Enjoy making this salad your own! It's a perfect dish for any meal or gathering.

Greek Yogurt Chicken Salad

Discover the refreshing and healthy Greek Yogurt Chicken Salad that's perfect for any meal! With tender shredded chicken, creamy Greek yogurt, crisp veggies, and a hint of dill, this easy recipe is a delicious twist on a classic. Prepared in just 15 minutes, it’s great for quick lunches or light dinners. Click to explore the full recipe and elevate your meals with this flavorful dish that’s sure to impress!
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Ingredients
  

2 cups cooked chicken breast, shredded

1 cup plain Greek yogurt

1/2 cup celery, finely chopped

1/2 cup cucumber, diced

1/4 cup red onion, finely diced

1/4 cup fresh dill, chopped

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

1/2 cup cherry tomatoes, halved (for garnish)

Lettuce leaves or pita bread (for serving)

Instructions
 

In a large mixing bowl, combine the shredded chicken and Greek yogurt. Stir until the chicken is well coated.

    Add the chopped celery, diced cucumber, and red onion to the bowl. Mix thoroughly to combine all the ingredients evenly.

      Fold in the fresh dill, lemon juice, garlic powder, salt, and pepper. Taste and adjust seasoning as necessary.

        Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together.

          When ready to serve, spoon the salad onto a bed of lettuce or inside pita bread. Garnish with halved cherry tomatoes on top for a fresh touch.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4