Greek Yogurt Almond Chicken Salad
Chicken salad is one of those foods that can boast a health halo, but in reality, it’s often loaded with saturated fat and sodium thanks to a generous amount of mayonnaise and sodium-based preservatives—especially if you’re getting it premade at the deli. Making your own chicken salad at home, with chicken breast, is not only a much healthier option, but it will save you time and money.
This Greek yogurt almond chicken salad is a great starting point if you’ve never made chicken salad before. It’s made with just a few simple ingredients and takes very little time to prepare. The dressing is made with plain nonfat Greek yogurt, Dijon mustard, and black pepper for a creamy, protein-packed sauce with less fat and sodium than the traditional mayonnaise base.
- 1 (8-ounce) boneless, skinless chicken breast
- 1 stalk celery, diced
- 2 greens onion, chopped
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain Greek yogurt
- 1 teaspoon Dijon mustard
- Freshly cracked black pepper
- Heat oven to 350F. Season chicken with pepper and place in a baking dish. Cover with foil and bake 30-45 minutes or until chicken reaches an internal temperature of 165F. Remove from oven and let cool.
- Chop chicken into small pieces and add to a large bowl with celery, onion, and almonds. Add yogurt, mustard, and pepper to taste. Stir to combine.
- Store in an airtight container in the refrigerator.
Ingredient Variations and Substitutions
Add any diced vegetables or fruit that you like, such as red onion or apple.
You can also add dried fruit, like cranberries.
Feel free to substitute the almonds for any other nut or seed, such as walnuts or pepitas.
Cooking and Serving Tips
This recipe is great to make ahead for a week of healthy lunches.
Make your chicken salad even faster (and save money) by using leftover chicken.
Serve chicken salad in a whole wheat wrap, lettuce wrap, on whole grain bread, or with whole grain crackers.
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