Chicken Yogurt Salad Food

CHICKEN SALAD WITH YOGURT

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.

GREEK YOGURT CHICKEN SALAD

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.

CHICKEN YOGURT SALAD

Steps:

• Combine all ingredients.
• Keep chilled.

CRISPY FALAFEL CHICKEN WITH YOGURT SALAD

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.

CURRIED CHICKEN SALAD WITH GREEK YOGURT

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.

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

CHICKEN SALAD WITH LEMON-YOGURT DRESSING

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.

CURRY CHICKEN SALAD WITH GREEK YOGURT

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.

CHICKEN SALAD

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.