Best 8 Chicken Yogurt Salad Recipes

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Are you on the lookout for a wholesome and delicious dish that's perfect for a light lunch or a healthy dinner? Look no further than chicken yogurt salad! Bursting with flavor and packed with nutrients, this salad is a fantastic way to incorporate protein, vitamins, and minerals into your diet. Whether you're a culinary enthusiast seeking a fresh and creative recipe or a beginner looking for an easy-to-follow guide, this article will lead you on a delightful journey through the world of chicken yogurt salad.

Let's cook with our recipes!

GREEK YOGURT CHICKEN SALAD



Greek Yogurt Chicken Salad image

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

1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
2 cups cooked, shredded chicken
½ cup celery, diced

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

CHICKEN SALAD WITH LEMON-YOGURT DRESSING



Chicken Salad with Lemon-Yogurt Dressing image

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

2 1/2 teaspoons dried tarragon
2 teaspoons grated lemon zest
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
4 bone-in chicken breast halves
1/3 cup low-fat plain yogurt
2 teaspoons plus 1 tablespoon olive oil
3 teaspoons fresh lemon juice
3 plum tomatoes, coarsely chopped
4 scallions, thinly sliced
6 ounces mesclun (about 6 cups)

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.

ROAST CHICKEN AND MANGO SALAD WITH YOGURT



Roast Chicken and Mango Salad with Yogurt image

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.

Provided by Jill Dupleix

Categories     Salad     Chicken     Dairy     Fruit     Leafy Green     Poultry     Vegetable     Picnic     Kid-Friendly     Yogurt     Low Cal     Dinner     Lunch     Tropical Fruit     Mango     Arugula     Healthy     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons (or more) water
1 5-ounce package arugula
1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
Plain nonfat yogurt
1 teaspoon nigella seeds (see note) or cumin seeds
or cumin seeds

Steps:

  • Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
  • Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

AVOCADO & YOGURT CHICKEN SALAD RECIPE BY TASTY



Avocado & Yogurt Chicken Salad Recipe by Tasty image

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

1 cup cooked chicken, chopped or shredded
¼ cup celery, chopped
¼ cup red onion, diced
2 tablespoons fresh parsley, chopped
1 lime, juiced
salt, to taste
pepper, to taste
1 ripe avocado, mashed
¾ cup nonfat greek yogurt

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

LOADED CHICKEN OR TUNA SALAD WITH GREEK YOGURT GARLIC RANCH "MAYO" RECIPE - (4.6/5)



Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch

Provided by Tarah716

Number Of Ingredients 21

2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 yellow bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)
2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced
1 very small red onion or one-quarter of a large red onion, diced (or 1 large shallot, diced)
1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad
Kosher salt and fresh ground black pepper, if needed.
GREEK YOGURT GARLIC RANCH 'MAYO'
2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
1/4 cup chopped, fresh parsley
2 tablespoons chopped, fresh chives
1 tablespoon chopped, fresh dill weed
1 garlic clove chopped and smashed into a paste with a pinch of kosher salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder**) You can omit all the buttermilk, if you like. It's great without it too, since yogurt is already tangy. If using all mayo, you need to use it.
Salt and pepper to taste

Steps:

  • Make the Salad Combine the first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you desire. The Secret - Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I refrigerate it overnight) before serving to allow the flavors of the chicken salad and yogurt ranch to really blend or shall I say 'sing'? Because it really does sing! You'd be amazed at the difference it makes, not unlike beef stew eaten the day after it's cooked. Season it with extra salt and pepper after letting it chill, if need be. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread, then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread. Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half. Make The Greek Yogurt Garlic Ranch: Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours. You'll be replacing the liquid with buttermilk to make it 'ranch'. (While it's draining, start roasting the peppers and prepping the rest of the vegetables for the salad). If you're using all mayonnaise, obviously you can skip the above step. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency. I like it thick, like, well..mayo. Season to taste with salt and pepper. Wrap and refrigerate for several hours before adding it to salad, if you have the time. Even more flavor! Notes: *Double or add another half of the Garlic Ranch recipe for more 'mayo' ** You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets. If not, you can order it online.

CRISPY FALAFEL CHICKEN WITH YOGURT SALAD



Crispy Falafel Chicken with Yogurt Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup prepared falafel mix
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, tenders removed (about 1 1/2 pounds)
Kosher salt
Freshly ground black pepper
1/2 cup plain whole-milk yogurt
3 Kirby cucumbers, diced
1/4 cup fresh mint leaves, roughly torn
1/4 cup fresh dill fronds, coarsely chopped
1/4 red onion, diced (about 1/2 cup)
1 small clove garlic, minced
1 1/2 teaspoons kosher salt
1 lemon

Steps:

  • Game plan: Make the salad while the chicken bakes.
  • For the chicken: Preheat the oven to 400 degrees F. Place a small rack on a baking sheet.
  • Put the falafel mix in a pie plate or other shallow bowl. Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned, turning once, 2 to 3 minutes per side. Repeat with the rest of the chicken. Transfer the chicken to the prepared rack. Bake until firm but slightly springy when pressed, 6 to 8 minutes.
  • Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too. Stir the yogurt into the salad.
  • Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad.

CHICKEN YOGURT SALAD



Chicken Yogurt Salad image

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

1/2 cup dill pickle, chopped fine
4 cups chicken, cooked and torn into small pieces
1 cup tomatoes, diced
1 cup green onion, diced
1 cup celery, diced
1 1/2 cups plain nonfat yogurt
2 tablespoons poppy seeds
3/4 teaspoon salt
3/4 teaspoon pepper

Steps:

  • Combine all ingredients.
  • Keep chilled.

CANTALOUPE CHICKEN SALAD WITH YOGURT CHIVE DRESSING



Cantaloupe Chicken Salad with Yogurt Chive Dressing image

It's hard to find recipes that four children and my husband love. That's why this is so special to our family. -Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

1/2 cup plain yogurt
1/2 cup reduced-fat mayonnaise
1 tablespoon minced chives
1 tablespoon lime juice
1/4 teaspoon salt
5 cups cubed cantaloupe
2-1/2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
1 cup green grapes, halved

Steps:

  • In a large bowl, combine the first 5 ingredients. Add the cantaloupe, chicken, cucumber and grapes; toss gently to combine. Serve immediately.

Nutrition Facts : Calories 290 calories, Fat 11g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 380mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use high-quality mayonnaise and Greek yogurt.
  • If you don't have celery, you can use chopped carrots or cucumbers instead.
  • For a crunchier salad, add chopped nuts or sunflower seeds.
  • If you want a spicier salad, add a pinch of cayenne pepper or chili powder.
  • For a more tangy salad, add a squeeze of lemon juice or apple cider vinegar.
  • Serve the salad on a bed of lettuce or spinach.
  • Garnish the salad with fresh herbs, such as dill or chives.

Conclusion:

Chicken yogurt salad is a delicious and healthy salad that is perfect for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a salad that is both satisfying and nutritious.

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