Greek Yogurt Chicken Salad


1 pound chicken breasts, cooked and cubed into bite sized pieces
½ cup nonfat plain Greek yogurt
2 teaspoon Dijon mustard
⅓ cup craisins (raisins work, too)
½ cup cashews, roughly chopped
salt and garlic powder, to taste


Start by cooking some chicken breasts. I like boiling them in chicken broth or stock, but feel free to boil in water, too. Boiling the chicken in broth, however, will give it significantly more flavor. Bring the chicken broth/stock to a boil and put in whole chicken breasts. Cook until no pink remains. Depending on the size of the chicken breasts, this could take anywhere from 15 - 20 minutes.
While the chicken is boiling, put together your sauce. Whisk together greek yogurt, dijon mustard, and garlic powder together until well mixed. Add in salt and pepper, to taste.
Next, stir in dried cranberries or raisins and cashews. If you're worried about the cashews getting too soft, you could add them right before serving!
After the chicken is done boiling, I like to let it rest for about 5 minutes. This ensures that the juice stays in the chicken instead of spilling out when you cut it!
Dice up the chicken and mix it into the sauce. You can either serve this immediately, or place in the refrigerator for up to 4 days!


Greek Yogurt Chicken Salad. A lightened up version of a favorite! No mayo!


5 servings


Wednesday, February 4, 2015 - 5:28am


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