CHICKEN YOGURT SALAD
Make and share this Chicken Yogurt Salad recipe from Food.com.
Provided by BogeysMom
Categories Lunch/Snacks
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Keep chilled.
GREEK YOGURT CHICKEN SALAD
This chicken salad is missing one of the classic chicken salad ingredients, mayonnaise. Instead, it uses Greek yogurt that lends some added tang and boosts the healthiness of the salad.
Provided by My Hot Southern Mess
Categories Salad
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
- Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 4.6 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 309.3 mg, Sugar 3.6 g
GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS
We use a quick, easy dressing in this recipe to add flavor, without the calories, to the chicken, pita and salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium and lightly brush the grate with oil.
- Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
- Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
- Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
- For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.
Nutrition Facts : Calories 450 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 590 milligrams, Carbohydrate 44 grams, Fiber 5 grams, Protein 36 grams
CURRIED CHICKEN SALAD WITH GREEK YOGURT
This recipe is a low-fat alternative if you are looking for a yummy salad without the mayo! Greek yogurt chicken salad has extra protein without all the fat. It is easy to adjust ingredients to your liking -- add raisins or grapes for extra sweetness if you'd like!
Provided by amanda85
Categories Salad Curry Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken with celery and almonds in a bowl.
- Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 8 g, Cholesterol 93.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 4.7 g, Sodium 150.1 mg, Sugar 5.2 g
CHICKEN SALAD WITH SCALLIONS AND YOGURT
Our Chicken Salad with Scallions and Yogurt is a creamy, delicious take on a classic. Use our Basic Poached Chicken shredded and mixed with low-cal salad ingredients when you want a healthy lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- In a large bowl, stir together celery, scallions, yogurt, and basil. Season with salt and pepper. Fold in poached chicken. Season with salt, pepper, and lemon juice. Serve over greens or in a sandwich.
Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 3 g
CHICKEN SALAD WITH MANGO-YOGURT DRESSING
I often roast whole chickens or turkey breasts to use for our lunches (less expensive and healthier than deli meats) and am always on the lookout for new recipes for different sandwiches, wraps and salads. My husband and I tried this today for lunch and we both really liked it. The yogurt dressing was a nice change from the usual mayo-based dressing and will be great for those warm summer days. My husband and I love curry, so I used 1 1/2 teaspoons curry when I made this and may use 2 teaspoons next time. I used cashews, but think the pistachios will be good too. I think adding some diced Granny Smith apple or swapping dried cranberries for the raisins would be other good variations. This Indian-inspired recipe is adopted from a cookbook from Lorna Sass.
Provided by Phat and Sassy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss the chicken and other salad ingredients in a large bowl or storage container. Blend the ingredients for the dressing. Pour dressing onto the chicken mixture and toss gently to coat. Adjust seasonings before serving.
- Salad may be served immediately. I like to refrigerate for several hours first before serving to allow the flavors to come out.
- Prep and cooking time doesn't include cooking time for the chicken and are estimations.
Nutrition Facts : Calories 397.3, Fat 18.3, SaturatedFat 4.5, Cholesterol 111.1, Sodium 151.3, Carbohydrate 17.7, Fiber 2.6, Sugar 12, Protein 40.8
AVOCADO & YOGURT CHICKEN SALAD RECIPE BY TASTY
Here's what you need: cooked chicken, celery, red onion, fresh parsley, lime, salt, pepper, ripe avocado, nonfat greek yogurt
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add mashed avocado (or non-fat Greek yogurt), cooked chicken, celery, red onion, parsley, lime juice, salt, and pepper.
- Stir until well combined.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 7 grams, Protein 33 grams, Sugar 14 grams
CHICKEN SALAD WITH LEMON-YOGURT DRESSING
This tasty chicken salad makes a light and healthy lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
- In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
- Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
- In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.
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