Add tangy goodness and a healthier twist to your chicken salad with this recipe for Chicken Salad with Yogurt Dressing. It’s pretty enough to serve at a party or picnic.
Enjoy this Chicken Salad with Yogurt Dressing
- 2 chicken breasts roasted (or pull off the meat of a whole roasted chicken)
- ½ cup Greek Yogurt thick and strained is best (Try Sheep or Goat Yogurt)
- 2 Tbsp Dijon Mustard whole grain or plain
- 2 Tbsp extra virgin olive oil
- 1 Tbsp wine vinegar champagne or apple cider
- ⅔ cup celery chopped
- 2-3 large carrots peeled and grated
- 1 small cucumber chopped (I love Persian cucumbers)
- 2 scallions chopped
- ¼ cup slivered almonds toasted
- salt and pepper to taste to taste
- mixed baby lettuce Try a herb mix if available
- ¼ cup alfalfa sprouts or another type of sprouts
- If you are using the meat of a whole roasted chicken, pull the meat from the bones and shred it into small pieces. (use both breast and dark meat if you prefer) Sometimes you can get breast meat already roasted in the grocery store, however, make sure it isn't the processed variety.
- Whisk together the yogurt, mustard, olive oil and vinegar in a medium-sized bowl.
- Stir in the celery, carrots, cucumber, and scallions. (save about 1 Tbsp of grated carrots to top the salad)
- Add the chicken pieces to the mixture.
- Season with salt and pepper to taste
- Serve over a plate of mixed baby lettuce
- Top with toasted almonds, the remainder of the grated carrots and a sprig of sprouts
History of chicken salad
The first American version of chicken salad was created in 1863 in an establishment called TownMeats in Rhode Island. The owner, Liam Gray, mixed up some cooked chicken with mayonnaise, tarragon, and grapes. Mayonnaise is typically what is used but can be heavy. Mixing it with yogurt instead not only gives it tang but adds healthy benefits as well.
What’s your favorite way to make chicken salad? Please leave a comment below.