Chicken Free Greek Yogurt Chicken Salad with Almonds
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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