Low Sugar Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Low Sugar Greek Yogurt Chicken Salad with Almonds

This creamy chicken salad gets its tang from full-fat Greek yogurt whisked with olive oil, fresh lemon juice, and a touch of Dijon mustard, plus warm turmeric for color and depth. Poached chicken breast is shredded and folded through the dressing along with crisp celery, green onion tops, and roughly chopped dry-roasted almonds for crunch in every bite. Fresh parsley and dill brighten the whole mix, giving it a lively, herby finish without leaning on anything cloying or overly sweet. It's a satisfying, protein-packed lunch that comes together in one bowl and holds up well for meal prep. Serve it straight from the fridge over greens, tucked into lettuce cups, or piled onto your favorite bread for a filling, savory meal any day of the week. This one is a solid pick if you're steering clear of added sugar, since every component here is built from real, whole-food ingredients.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ cup full-fat plain greek yogurt
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp dijon mustard
½ tsp ground turmeric
¼ tsp ground black pepper
½ tsp salt
2 stalks celery, thinly sliced
3 green onions (green tops only), thinly sliced
½ cup dry-roasted almonds, roughly chopped
2 tbsp fresh flat-leaf parsley, chopped
1 tbsp fresh dill, chopped (optional)

Instructions

1
Place the chicken breasts in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer and cook for 15–18 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer.
2
Transfer the cooked chicken to a cutting board and let it rest for 10 minutes, until cool enough to handle. Shred or chop into bite-sized pieces.

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