I am really happy to finally post this chicken salad recipe. Chicken salad has so many versions, it really comes down to your preference. What’s common here in the south is chicken salad that is more “mushy” sort of like tunafish. Me no likey that. So this is a chunky version with cubed chicken breasts in a healthy Greek yogurt base with tons of dill – one of the best herbs of all times ever.
Sometimes when I am feeling blue from eating bad food, this chicken salad is the first thing that comes to mind. It feels so healthy and cleansing. Plus, it’s really just pure protein. I can eat a cup of this stuff and be full and feel really happy that I just consumed pure protein YAASSSSS!!!
Oh and also, this recipe its supes easy! Just some chopping and mixing. How bout dat?
Look at the freshness!! Why are chopped chicken breasts so dang pretty and fresh looking?
The dressing is creamy with a kick of tartness. But the little bit of mayo I add is really necessary cause it helps to not make it taste TOO yogurt-y or too tart. I don’t want it to taste like a breakfast parfait with chicken, just sayin…
Super healthy and delicious Greek yogurt chicken salad with grapes, celery and pecans!
6 Chicken breasts (Bell & Evans or other organic brand)
1 cup Nonfat Greek Yogurt
3 tablespoons Mayonnaise (Duke's)
1 packet Fresh dill weed (.66 oz pack)
2 teaspoons Freshly ground black pepper
1/2 teaspoon Sea salt
4 cups Chicken stock (Kitchen Basics)
1-2 cup Filtered water
3/4 cups Red grapes, sliced into quarters
10 stalks Celery
1 1/2 Lemons
1/2 Yellow onion, cut into chunks
1/3 cup Pecan chips
In a pot, combine chicken stock, water, onion, 1 lemon (cut into six slices), 5 celery stocks and bring to a boil. Add the chicken breasts, and boil for five minutes. Then cover and lower temp to simmer. Cook for 40 minutes.
While the chicken in cooking, combine the mayo and greek yogurt into a large bowl. Add the juice of the remaining half lemon, salt and pepper. Stir to combine ingredients.
Remove the large stems from the dill weed, then finely chop the dill and add it to the yogurt mixture. Clean and then dice the grapes and celery and add them to the mixture as well. Add pecans.
When chicken is fully cooked, remove from the liquid, pat dry, and cut into bite-sized chunks. Let it cool for a few minutes then add to the mixture.
Fold in the chicken and thoroughly mix all ingredients together to incorporate them in the yogurt-dill dressing, being sure to scrape the sides and bottom of the bowl. When all ingredients are fully saturated, refrigerate for at least one hour before serving.