Chicken Salad With Yogurt Food

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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

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

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 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.

GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS



Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots image

We use a quick, easy dressing in this recipe to add flavor, without the calories, to the chicken, pita and salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon extra-virgin olive oil, plus oil for brushing
1 cup dried apricots
1/2 cup orange juice
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
Three 6-ounce boneless, skinless chicken breasts
Two 6-inch whole wheat pitas
6 cups chopped romaine (about 1 small head)
1 cup cherry tomatoes, halved
2 tablespoons drained pepperoncini rings
1 Kirby cucumber, sliced
2 cups 2-percent Greek yogurt

Steps:

  • Preheat the grill to medium and lightly brush the grate with oil.
  • Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
  • Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
  • Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
  • For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.

Nutrition Facts : Calories 450 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 590 milligrams, Carbohydrate 44 grams, Fiber 5 grams, Protein 36 grams

CHICKEN & CHICKPEA SALAD WITH CURRY YOGURT DRESSING



Chicken & chickpea salad with curry yogurt dressing image

A gently-spiced healthy salad, that's packed with iron and calcium and counts as two of your five-a-day

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

2 chicken breasts
200ml 0% fat Greek yogurt
2 tsp mild curry powder
juice ½ lemon
small handful mint leaves, most chopped
400g can chickpea , drained and rinsed
100g cherry tomato , quartered
1 small red onion , chopped
1 tbsp peanut , crushed

Steps:

  • Bring a pan of water to the boil. Add the chicken breasts and some salt, then put on the lid. Turn off the heat and leave for 15 mins until cooked through. Drain, then shred the chicken.
  • In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
  • Toss the chicken and chickpeas with half the dressing, and season. Arrange on 2 plates and scatter over the tomatoes, onion, remaining mint and peanuts. Drizzle any extra dressing over the top.

Nutrition Facts : Calories 406 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.3 milligram of sodium

CURRIED CHICKEN SALAD WITH GREEK YOGURT



Curried Chicken Salad with Greek Yogurt image

This recipe is a low-fat alternative if you are looking for a yummy salad without the mayo! Greek yogurt chicken salad has extra protein without all the fat. It is easy to adjust ingredients to your liking -- add raisins or grapes for extra sweetness if you'd like!

Provided by amanda85

Categories     Salad     Curry Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 pound cooked chicken breast, chopped
2 stalks celery, chopped
½ cup sliced almonds
¾ cup Greek yogurt
2 teaspoons honey
1 ½ teaspoons lemon juice
1 ½ teaspoons curry powder
salt and ground black pepper to taste

Steps:

  • Combine chicken with celery and almonds in a bowl.
  • Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 8 g, Cholesterol 93.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 4.7 g, Sodium 150.1 mg, Sugar 5.2 g

CHICKEN SALAD



Chicken Salad image

I lightened up this chicken salad by using fat free yogurt in place of half the mayo. I stick with regular mayo as opposed to light mayo. The light stuff has half the calories as the original, but it loads up on artificial ingredients and thickeners to counteract the loss of calories. Plus, it just tastes strange. I like the salad on a whole wheat bun, but you could just scoop it on a bed of lettuce to cut back on carbs.

Provided by Diet It Up

Categories     Lunch/Snacks

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 6

2 cups chicken breasts, cooked and cubed
2 celery ribs, chopped
1 tablespoon mayonnaise
1 1/2 tablespoons plain fat-free yogurt (regular or Greek)
salt and pepper
1 tablespoon chives, chopped

Steps:

  • Combine chicken, celery and chives in a medium bowl. I use bone-in, skin-on chicken breast that I season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. Discard the skin and bones and cut into cubes.
  • Add mayo and yogurt and stir to combine.
  • Season with salt and pepper to taste.
  • Serve on a whole wheat bun or scoop onto a bed of lettuce.

Nutrition Facts : Calories 20.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 46.6, Carbohydrate 1.9, Fiber 0.3, Sugar 1.1, Protein 0.5

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