Anti Inflammatory Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Anti Inflammatory Greek Yogurt Chicken Salad with Almonds

This creamy, herb-flecked chicken salad is the kind of lunch that actually keeps you full and feels genuinely good to eat. Instead of the usual mayo-heavy dressing, full-fat Greek yogurt does the heavy lifting — delivering a tangy, protein-rich base that pairs beautifully with bright lemon juice and a touch of Dijon. A half teaspoon of ground turmeric gives the dressing a warm golden hue and brings one of the most well-known anti-inflammatory ingredients straight into your everyday meal prep. Dry-roasted almonds add satisfying crunch and healthy fats, while celery, green onion tops, and fresh parsley keep every bite fresh and lively. The poaching method keeps the chicken incredibly tender, and the whole thing comes together in under 30 minutes with no fancy equipment required. It serves four, making it a smart option for weekday lunches or a light dinner that the whole table can enjoy.

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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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