Greek Yogurt Chicken Salad

Name: Greek Yogurt Chicken Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: ½ cup cashews, roughly chopped; 1 pound chicken breasts, cooked and cubed into bite sized pieces; 1/3 cup craisins (raisins work, too); 2 teaspoon Dijon mustard; garlic powder; ½ cup plain Greek yogurt; salt

“Greek Yogurt Chicken Salad is a Mediterranean main course. This recipe serves 4 and costs $3.09 per serving. Watching your figure? This gluten free and primal recipe has 334 calories, 41g of protein, and 11g of fat per serving. This recipe from Foodista has 4 fans. Head to the store and pick up greek yogurt, chicken breasts, garlic powder, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Greek Yogurt Chicken Salad, Greek Yogurt Chicken Salad, and Greek Yogurt Chicken Salad are very similar to this recipe.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Cashewsroughly chopped½ cup
Chicken breastscooked and cubed into bite sized pieces1 lb
Craisinsraisins work, too⅓ cup
Dijon mustard2 tsp
Garlic powder4 servings
Greek yogurt½ cup
Salt4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 30 min

1
Start by cooking some chicken breasts. I like boiling them in chicken broth or stock, but feel free to boil in water, too. Boiling the chicken in broth, however, will give it significantly more flavor. Bring the chicken broth/stock to a boil and put in whole chicken breasts. Cook until no pink remains. Depending on the size of the chicken breasts, this could take anywhere from 15 - 20 minutes.While the chicken is boiling, put together your sauce.
2
Whisk together greek yogurt, dijon mustard, and garlic powder together until well mixed.
3
Add in salt and pepper, to taste.Next, stir in dried cranberries or raisins and cashews. If you're worried about the cashews getting too soft, you could add them right before serving!After the chicken is done boiling, I like to let it rest for about 5 minutes. This ensures that the juice stays in the chicken instead of spilling out when you cut it!Dice up the chicken and mix it into the sauce.

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