Eggless Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Eggless Greek Yogurt Chicken Salad with Almonds

Tender poached chicken gets shredded and folded into a creamy, tangy dressing built from Greek yogurt, a touch of Dijon, and a bright hit of fresh lemon juice, with turmeric giving the whole thing a gorgeous golden hue. Crisp celery and green onion tops add crunch, while roughly chopped dry-roasted almonds bring a satisfying bite in every forkful. Fresh parsley and a little dill (if you're using it) keep the flavor lively and herbaceous rather than heavy. It comes together fast on the stovetop and needs just a short rest in the fridge before it's ready to pile onto greens, into a sandwich, or straight onto a cracker. This one is a genuinely solid pick for an egg free lunch rotation, since the richness and body come entirely from the yogurt-based dressing rather than anything else. Simple, protein-packed, and endlessly adaptable to whatever herbs you have on hand.

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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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