Inspired by Chicken Salad Chick’s Classic Carol, this Chicken Salad with Greek Yogurt is a quick and healthy meal. I swapped out a lot of the mayo with Greek yogurt and added a few more spices to make this a great balanced lunch.
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I had the best chicken salad when I was visiting my mom the other week. A new restaurant opened up near her, Chicken Salad Chicks, and she’s been taking everyone there. I forgot how good chicken salad could be. I wanted to see if I could make my own version of their classic carol.
I figured out the key to making the chicken salad as creamy as the one I had at Chicken Salad Chick is chopping up the shredded chicken. The more you chop the creamier the chicken salad will be!
I also subbed out a lot of the mayo for greek yogurt. This way the chicken salad is a little healthier and the mayo flavor isn’t quite as strong.
Do you have questions?
Why do you replace mayo with Greek Yogurt?
Greek yogurt is a healthy alternative to mayo. Greek yogurt has significantly less fat (or no fat depending on the type you get), it has fewer calories, and is packed with protein. You won't “ taste” the yogurt in the chicken salad, but you will notice the mayo taste won't be as strong.
It depends on what you put into it. I used shredded chicken breast, replaced a lot of the mayo with Greek yogurt, and eat it with crackers and fruit. This chicken salad has 200 calories per serving with 8.5g of fat, 5.4g of carbs, and 23g of protein.
Chicken is good 3-4 days in the fridge after it’s been cooked. Greek yogurt is typically good for a few weeks in the fridge, but take note of the expiration date on the packaging. If your chicken and yogurt are fresh then chicken salad should be good for 3-4 days.
I like to eat it with crackers and have fruit on the side. You can also add it to a sandwich and have it with chips.
Watch how it's made...
I hope you love this Healthy Chicken Salad recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!
Chicken Salad with Greek Yogurt
Ingredients
- 2 cups shredded chicken about 1.25 pounds
- ½ cup non-fat plain greek yogurt
- 3 tablespoon mayo*
- ¼ cup finely minced celery
- ½ teaspoon garlic powder
- ¼ teaspoon salt black pepper, AND dill
Instructions
- Chop your shredded chicken into small pieces. Smaller pieces help make the chicken salad smoother.
- In a medium bowl, mix all of your ingredients together.
- Serve immediately or store in the fridge in an airtight container for up to 4 days.
Notes
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CN says
Pretty good. Might use a bit less garlic powder. I added fine minced red bell pepper for eye appeal. Good recipe, for when I didn’t have sour cream, but did have Greek yoghurt. I stewed my chicken— so easy to do, and makes for a happy kitchen. Mixed all ingredients except chicken first. Added chicken when “salad dressing” was well incorporated.