Description
A creamy, low-fat chicken salad using Greek yogurt as a mayo substitute. Packed with protein from chicken breast and tangy flavor from mustard and celery, perfect for meal prep or light meals.
Ingredients
2 medium chicken breasts (4 oz each)
2 cups Greek yogurt (full-fat or non-fat)
4 celery stalks, chopped
1 tbsp mustard (Dijon or yellow)
1 tsp salt
1 tsp ground celery seeds (optional)
2 tbsp chopped fresh herbs (e.g., dill or chives)
Instructions
Pat chicken breasts dry and season both sides with salt
Preheat oven to 400°F or heat a skillet over medium/high
Bake 10–12 min or cook 5–7 min per side in skillet until internal temp reaches 165°F
Let chicken rest 5 min, then dice or cut into chunks
In a bowl, mix Greek yogurt, mustard, and ground celery seeds if using
Fold in chopped celery and herbs
Add cooked chicken to yogurt base and gently combine
Notes
Light yogurt may require extra seasoning for flavor
Use leftover dressing for grain salads or veggie bowls
Substitute chicken with grilled tofu or turkey breast
Optional: Add grapes or apples for sweetness
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 100mg