Greek Yogurt Chicken Salad
30 minMediterranean
Servings4
Plan it in the app to put it on your week.
- Gluten Free
- Paleo
Steps
- 1Start 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.
- 2Whisk together greek yogurt, dijon mustard, and garlic powder together until well mixed.
- 3Add 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.
- 4Serve.
Nutrition
- Calories
- 213kcal
- Protein
- 38g
- Carbs
- 1g
- Fat
- 5g
- Fiber
- 0g
- Sugar
- 1g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does greek yogurt chicken salad take to make?
About 30 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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