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Introduction
The humble chicken salad has its origins in the late 19th century when it was a popular lunch dish among the well-to-do in America. However, this Greek Yogurt Chicken Salad brings a modern, healthier twist to the classic. Drawing inspiration from the sun-drenched flavors of the Mediterranean, this vibrant dish celebrates the tangy richness of Greek yogurt—a staple in Greek cuisine dating back centuries. With its creamy yet light texture and protein-packed punch, yogurt transforms this salad into a satisfying yet guilt-free indulgence.
Ingredients
• 1 lb (454g) boneless, skinless chicken breasts, grilled and diced into 1/2-inch pieces
• 1 cup (150g) halved red grapes
• 1 cup (150g) halved green grapes
• 1 cup (100g) diced celery
• 1/2 cup (75g) diced red onion
• 1/2 cup (60g) crumbled feta cheese
• 1/4 cup (10g) chopped fresh parsley
• 1/4 cup (10g) chopped fresh mint
• 1 cup (240g) plain Greek yogurt
• 2 tbsp (30ml) freshly squeezed lemon juice
• 2 tbsp (30ml) extra virgin olive oil
• 1 tsp (5g) Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
Step 1:
Grill the chicken breasts until cooked through and no longer pink in the center. Allow to cool slightly, then dice into 1/2-inch pieces.
Step 2:
In a large bowl, combine the diced chicken, red and green grapes, diced celery, diced red onion, crumbled feta cheese, chopped parsley, and chopped mint.
Step 3:
In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, and salt and pepper to taste.
Step 4:
Pour the yogurt dressing over the salad ingredients and gently toss to coat everything evenly.
Step 5:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their bright flavors, you can substitute with dried herbs in a pinch. Use about 1/3 the amount of dried herbs compared to fresh.
Q: How far in advance can I make this salad?
A: It's best to assemble the salad no more than a few hours before serving to prevent the ingredients from becoming soggy. However, you can prepare the dressing and chop the vegetables a day in advance.
Q: Can I use a different type of yogurt for the dressing?
A: Greek yogurt works best for this dressing as it has a thicker, creamier texture. Regular plain yogurt may be too thin and runny.
• For a vegetarian option, substitute the chicken with cooked quinoa or chickpeas.
• Use a combination of red and green grapes for a pop of color and flavor contrast.
• Adjust the amount of lemon juice and Dijon mustard in the dressing to suit your taste preferences.
• This salad is naturally gluten-free and can be made dairy-free by omitting the feta cheese.
• Leftover salad will keep in the refrigerator for up to 3 days, but the dressing may cause the ingredients to become soggy over time.
Serve the salad chilled or at room temperature, garnished with extra chopped parsley or mint if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the salad may become slightly soggy as the dressing saturates the ingredients over time.
Prepare the dressing and chop the vegetables while the chicken is grilling to save time. Refrigerating the salad for at least 30 minutes before serving allows the flavors to meld nicely.
- Use a mix of red and green grapes for a pop of color and flavor contrast.
- Adjust the amount of lemon juice and Dijon mustard in the dressing to suit your taste preferences.
- If you prefer a thinner dressing, add a splash of water or chicken broth to the yogurt mixture.
For a vegetarian option, substitute the chicken with cooked quinoa or chickpeas. For a dairy-free version, omit the feta cheese.
This salad pairs well with a crisp white wine or a refreshing lemonade. It can also be served as a light main dish or as a side salad with grilled meat or fish.
Best in late spring, summer, and early fall when grapes and fresh herbs are in peak season.
This recipe contains dairy (from the Greek yogurt and feta cheese). It is naturally gluten-free.
