Dairy Free Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Dairy Free Greek Yogurt Chicken Salad with Almonds

Poached chicken breasts get shredded into tender, juicy pieces and folded into a tangy dressing brightened with lemon juice, Dijon mustard, and a pinch of turmeric for warmth and color. Crisp celery and green onion tops add crunch throughout, while roughly chopped dry-roasted almonds bring a toasty, satisfying bite to every forkful. Fresh parsley and a touch of dill (if you're using it) keep the whole thing tasting light and herby rather than heavy. It comes together quickly on the stovetop and needs just a short rest to let the flavors meld before serving. This one is a great option for a dairy free lunch rotation, whether you pile it onto crackers, stuff it into lettuce cups, or eat it straight from the bowl. Make a batch ahead and it holds up well in the fridge for easy meals throughout the week.

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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
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
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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