Skinny Greek Yogurt Chicken Salad
This Skinny Greek Yogurt Chicken Salad is made with dried cranberries, celery, almonds, chicken and Greek yogurt. It’s an easy, healthy version of classic chicken salad. Creamy, cool, and crunchy! This quick + easy recipe is full of fabulous flavor and it’s sure to please a crowd!
This post was originally posted on 1/26/2015. It was republished on 3/19/19 with helpful recipe tips and new photos.
This healthy chicken salad recipe is one of my very favorite things to eat as a meal or snack throughout the day. If we’re hosting, this chicken salad is my go-to for an easy and DELICIOUS appetizer or light meal.
Chicken salad is a favorite in my family and this lightened-up version is the BEST! Crunchy almonds (or pecans), crisp celery, super flavorful chicken, and chewy cranberries all tossed in a Greek yogurt dressing. It makes for such a yummy salad and it’s SO good we even enjoy it as a dip with crackers or chips!
How Do You Make This Skinny Greek Yogurt Chicken Salad?
This recipe is extremely easy which is perfect for busy weekdays or even to prep before a gathering! You can whip it up in 10-15 minutes and serve it right away!
To make this Greek yogurt chicken salad, I simply shredded some leftover chicken and tossed it in a bowl with all of the other ingredients. Feel free to use rotisserie chicken to make this in a pinch. I used Greek yogurt to keep the calories low, but if you want to make this recipe Paleo and nondairy, you can use a whole food mayo. I like the one from Primal Kitchen.
What Are The Ingredients In Chicken Salad?
There are only six ingredients (not counting the seasoning) in this salad: almonds, celery, onion, dried cranberries, chicken and Greek yogurt. The “secret” to having the best chicken salad is using really tender and flavorful chicken. I personally love using a pre-made rotisserie chicken. Have your favorite bread or crackers on-hand for serving.
How Do You Serve This Chicken Salad?
- I absolutely love chicken salad served on croissants, but to keep lunch light, I usually opt for a thin-sliced whole grain bread.
- Serve as a dip: place the chicken salad mixture in a bowl and surround it with chips, crackers, veggies, and thinly sliced apples.
- Serve on top of thinly sliced apples (or make a low carb “sandwich” with apples as the bread).
LOOKING FOR OTHER LUNCH SALAD RECIPES? TRY THESE OTHER FAVORITES:
This Skinny Greek Yogurt Chicken Salad is made with dried cranberries, celery, almonds, chicken and Greek yogurt. It's an easy, healthy version of classic chicken salad. Creamy, cool, and crunchy!
- 2 to 2 1/2 cups shredded or cubed chicken*
- 1/4 cup dried cranberries, craisins, or other dried fruit
- 1/4 cup (about 1 stalk) celery, diced
- 1/4 cup red or white onion, diced
- 1/4 cup chopped almonds or pecans
- 6 ounces (about 3/4 cup) plain nonfat Greek yogurt**
- 1/2 teaspoon garlic powder
- salt and pepper to taste
To cook chicken for this recipe, salt & pepper chicken and bake at 375ºF. for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie or precooked chicken too.
Shred or chop chicken and combine with dried cranberries, celery, onion and chopped almonds in a medium sized bowl. Stir in Greek yogurt, garlic powder, salt and pepper.
Serve chicken salad with your favorite bread or crackers.
- Store the salad in a tightly sealed container in the refrigerator for 3-5 days.
*I love using rotisserie chicken if I don't have leftover chicken on-hand. It really adds a lot of flavor to the salad.
**I typically use nonfat Greek yogurt, but feel free to use your favorite variety. I even added a couple of tablespoons of mayo to give this salad less of tang and more of that classic flavor without adding too many calories. If you don't eat dairy or want to stick to a Paleo diet, use a healthier mayo, like Primal Kitchen brand.
Photos by Erin at The Almond Eater.