Chicken Salad With Yogurt Food

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

Ingredients

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 YOGURT

Chicken Salad with Yogurt image

Chicken Salad with Yogurt makes a fresh delicious sandwich or low carb lettuce wrap. You'll never miss the high-fat mayonnaise version and using leftover chicken makes it a quick meal too.

Provided by Julie Menghini

Categories Lunch

Time 20m

Number Of Ingredients 12

Ingredients

2 cups diced chicken (I used leftover grilled chicken)
1/4 cup celery (thinly sliced)
1/4 cup Craisins
1 green onion (sliced thinly)
1/4 cup walnuts (chopped)
1 cup Greek yogurt (I used 2% but any is fine)
1/4 cup Parmesan cheese (grated)
1 tsp lemon juice
1 tsp thyme (I used dried but fresh is great too)
1/8 tsp garlic powder
1/8 tsp kosher salt
1/8 tsp ground black pepper

Steps:

In a large bowl mix the chicken, celery, craisins, green onion, and walnuts together.
In a separate bowl mix the greek yogurt, Parmesan cheese, lemon juice, thyme, garlic powder, salt, and pepper together.
Combine the ingredients of the two bowls together.
Store covered in the refrigerator.

Nutrition Facts : Calories 166 kcal, Carbohydrate 7 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 158 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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

Ingredients

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.

CHICKEN SALAD WITH MANGO-YOGURT DRESSING

Chicken Salad With Mango-Yogurt Dressing image

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

Ingredients

4 cups diced cooked chicken
1 cup diced celery
1/3 cup raisins
1/2 cup pistachios or 1/2 cup chopped roasted cashews
1 cup whole milk or 1 cup low-fat plain yogurt
3 tablespoons sweet mango chutney (more to taste)
1 teaspoon curry powder (more to taste)
salt & freshly ground black pepper

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

CHICKEN SALAD WITH SCALLIONS AND YOGURT

Chicken Salad with Scallions and Yogurt image

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

Ingredients

1/4 cup finely chopped celery
1/4 cup finely chopped scallions
1/2 cup plain lowfat yogurt
2 tablespoons finely chopped fresh basil
Coarse salt and ground pepper
2 breast halves from Basic Poached Chicken, cooled and torn
Fresh lemon juice, for serving

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

CURRY CHICKEN SALAD WITH GREEK YOGURT

Curry Chicken Salad with Greek Yogurt image

A delicious alternative to buying Trader Joe's® Curry Chicken Salad, with a Greek yogurt dressing.

Provided by HooyahCam

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound cooked boneless chicken breast halves, chopped
½ cup golden raisins
½ cup roughly chopped fresh cilantro
½ cup shredded carrots
⅓ cup toasted cashews, roughly chopped
¼ cup finely chopped red onion
1 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 teaspoon garam masala
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 pinch sea salt and freshly ground black pepper to taste

Steps:

Combine chicken, raisins, cilantro, carrots, cashews, and red onion in a large bowl.
Whisk Greek yogurt, lemon juice, honey, garam masala, ginger, turmeric, salt, and pepper together for the dressing. Taste and season as desired. Pour dressing over salad and toss to combine. Serve immediately or store in a sealed container in the fridge for up to 4 days.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 28 g, Cholesterol 96.4 mg, Fat 19 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6 g, Sodium 233.1 mg, Sugar 18.9 g

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

Ingredients

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.

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

Ingredients

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.

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