Light and healthy, Greek Yogurt Chicken Salad has plump red grapes, crisp celery and onion and toasty pecans, dressed in a light poppyseed Greek yogurt dressing. Serves 7 – 3/4 cup servings.

I make this Greek yogurt chicken salad all.the.time.

It’s my go to lunch. My I-could-eat- this-every-day-of-my life lunch. On Sunday, I’ll slow cook a whole chicken just so I can shred the breast meat for this healthy chicken salad. Which will then last me all week long. And if it looks familiar, that’s because this is a lighter and healthier version of one of my first recipes on this blog way back in 2010. This time I swapped in some of the mayo for plain Greek yogurt, reduced the honey and it’s still just as incredibly delicious.

To Make This Greek Yogurt Chicken Salad You Will Need:

• plain nonfat greek yogurt
• mayonnaise
• cider vinegar
• honey – forgot to sneak it in this shot
• poppyseeds
• kosher salt
• ground black pepper
• shredded cooked chicken
• red grapes
• celery
• red onion
• pecans – toasted

First things first, make the dressing. In a medium mixing bowl, measure and add 1/2 cup plain nonfat Greek yogurt, 1/4 cup mayonnaise, 1-1/2 tablespoons honey,  1 tablespoon apple cider vinegar, 1 teaspoon poppyseeds, kosher salt and freshly ground black pepper to taste.

Stir well until all ingredients are incorporated.

Once combined, cover and refrigerate until ready to use.

In a large bowl add; 4 cups leftover chopped cooked chicken 1 cup halved grapes, 2 short celery stalks – finely chopped (about 1/2 cup), 1/3 cup chopped toasted pecans and 1/4 cup finely diced red onion.

Lastly, pour in all of the dressing.

Toss well until combined and refrigerate until ready to serve.

I like mine either on a bed of spring greens or tucked into boston lettuce as a wrap.

Light and healthy and makes for the perfect summertime lunch!

Enjoy! And if you give this Greek Yogurt Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: Serves 7

Greek Yogurt Chicken Salad with Grapes and Pecans

Light and healthy, Greek yogurt Chicken Salad has plump red grapes, crisp celery and onion and toasty pecans, dressed in a light poppyseed Greek yogurt dressing. Serves 7 - 3/4 cup servings.

Ingredients

FOR THE DRESSING:

• 1/2 cup plain nonfat greek yogurt
• 1/4 cup mayonnaise
• 1-1/2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon poppyseeds
• kosher salt
• black pepper

FOR THE SALAD:

• 4 cups cooked shredded chicken
• 2 short celery stalks, finely diced
• 1 cup red grape halves
• 1/2 a medium red onion, finely diced
• 1/3 cup chopped toasted pecans

Instructions

TO MAKE THE DRESSING:

1. In a medium bowl, combine the yogurt, mayo, honey, vinegar, poppyseed and a pinch of kosher salt and ground black pepper. Whisk until thoroughly combined.
2. Refrigerate until ready to use.

TO MAKE THE SALAD:

1. In a large mixing bowl add; the chicken, celery, grapes, red onions, chopped pecans and dressing.
2. Stir until combined. Taste and adjust salt and pepper and refrigerate until ready to serve.

Notes

To toast the pecans, add whole pecans to a dry pan and heat over medium to medium-low tossing occasionally until fragrant and toasty, then finely chop.

Nutrition Information:

Yield:

7

Serving Size:

3/4 cup
Amount Per Serving: Calories: 273Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 62mgSodium: 237mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 22g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.