Greek Yogurt Chicken Salad

I never thought chicken salad would be on my go-to recipe list, but when I saw the “healthy” chicken salad recipes all over Pinterest I wanted to give it a try. I was hooked at first bite! I’ve made this for dinner several times and the leftovers are great for lunch the next day. I eat mine served over lettuce in a salad-y fashion, but I have also served them with croissants.


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Yogurt Chicken Salad

This delicious chicken salad uses Greek yogurt to replace some of the mayonnaise for healthier salad with just as much flavor.

2 lbs boneless, skinless chicken breasts
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/2 cup celery, diced small
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon honey
1 teaspoon dried tarragon
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
  • Preparation Time: 30M
  • Yield: 6 Cups

Instructions: Boil chicken breasts until fully cooked. Shred chicken in a large bowl and set aside.

In a small bowl whisk together Greek yogurt, mayonnaise, honey, tarragon, salt, and pepper. Pour yogurt sauce over shredded chicken, add the cranberries, pecans, and celery and gently stir until well coated.

Refrigerate until chilled, about 2 hours.



It’s sooo good: the creaminess of the sauce, the texture of the pecans, and the pop of color and sweetness from the cranberries. And you could easily double the recipe for baby shower finger sandwiches or a summer poolside party lunch. I just can’t see myself getting sick of this salad!




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