Delicious Chicken Salad with Greek Yogurt Recipe

There’s something magical about the fresh crunch of crisp vegetables mingling with tender chicken, all bound together by the creamy goodness of Greek yogurt. This chicken salad with Greek yogurt is not just a meal; it’s an experience—a delightful explosion of flavors and textures that can whisk you away from your mundane Monday lunch routine to a sunny picnic in the park. Imagine biting into this vibrant dish, where tangy yogurt meets savory spices while juicy morsels dance on your palate.

One summer afternoon, I whipped up this delectable dish for my family’s picnic. As we spread our checkered blanket under a shady tree and took our first bites, the smiles on their faces told me everything I needed to know. From that day on, this recipe became a staple at every gathering—who knew a simple chicken salad could be so revered?

I remember one particularly hot day when my best friend declared this dish “life-changing” after trying it at my house.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Skinless Chicken Breasts: Use about 3-4 breasts for a hearty serving; adjust based on how many folks you’re feeding.
• Fresh Spinach: Opt for vibrant green spinach leaves; they add color and nutrients to the mix.
• Red Bell Pepper: Choose firm ones that are bright; they provide sweetness and crunch.
• Greek Yogurt: Full-fat or low-fat works; it’s the magic ingredient that makes everything creamy.
• Lemon Juice: Freshly squeezed adds zing; bottled juice just doesn’t cut it.
• Garlic Powder: A dash of this enhances the overall flavor profile beautifully.
• Salt and Pepper: Essential seasonings to bring out all the flavors.
• Dijon Mustard: Adds depth; just a teaspoon does wonders!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Cook the Chicken: Start by preheating your oven to 375°F (190°C). Place seasoned chicken breasts on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until fully cooked.

Shred the Chicken: Once cooled slightly, shred the chicken using two forks or your hands. It should pull apart easily into juicy strands.

Prepare the Vegetables: While your chicken cools down, chop up fresh spinach and red bell pepper into bite-sized pieces. The crunch will elevate your salad!

Create the Dressing: In a mixing bowl, combine Greek yogurt, lemon juice, garlic powder, Dijon mustard, salt, and pepper. Stir until smooth—this dressing is where all the flavor lives!

Toss It All Together: Add shredded chicken and chopped veggies into your bowl of dressing. Mix well until everything is nicely coated in that creamy goodness.

Chill Before Serving: Letting it chill in the fridge for at least 30 minutes allows flavors to meld beautifully—trust me; it’s worth the wait!

Enjoy your amazing creation as a stand-alone meal or atop toasted bread if you’re feeling adventurous!

Perfecting the Cooking Process

Start by cooking your chicken thoroughly; then, let it rest before shredding. Meanwhile, prepare your dressing to combine flavors seamlessly.

Add Your Touch

Feel free to swap out the chicken for chickpeas or add seasonal vegetables like cucumbers or bell peppers for extra crunch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or let it sit at room temperature before serving.

My friends once raved about this chicken salad with Greek yogurt at a summer barbecue, and I’ll never forget their compliments!

FAQ

Can I use other proteins in this chicken salad with Greek yogurt?

Yes, try using canned tuna, chickpeas, or turkey as alternatives.

How long can I store my chicken salad with Greek yogurt?

You can store it in the refrigerator for three to four days without losing freshness.

What can I add to my chicken salad with Greek yogurt for extra crunch?

Consider adding nuts, seeds, or crispy veggies like celery and bell peppers for texture.

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Delicious Chicken Salad with Greek Yogurt

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Delight in this refreshing chicken salad with Greek yogurt, a perfect blend of flavors and textures that makes every bite an enjoyable experience. Ideal for lunches or light dinners.

• Total Time: 40 minutes
• Yield: Serves 4

Ingredients

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• 3–4 boneless skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 red bell pepper, diced
• 1 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon Dijon mustard

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Instructions

1. Preheat your oven to 375°F (190°C). Season the chicken breasts and place them on a parchment-lined baking sheet. Bake for 20-25 minutes until cooked through.
2. Once slightly cooled, shred the chicken using two forks.
3. In a bowl, mix chopped spinach and red bell pepper.
4. In another bowl, combine Greek yogurt, lemon juice, garlic powder, salt, pepper, and Dijon mustard until smooth.
5. Toss shredded chicken and veggie mix with the dressing until well coated.
6. Chill in the refrigerator for at least 30 minutes before serving.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: Approximately 1 cup (200g)
• Calories: 310
• Sugar: 4g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 85mg