Gluten Free Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Gluten Free Greek Yogurt Chicken Salad with Almonds

Checking the ingredient list, nothing here runs afoul of gluten free eating — no flour, breadcrumbs, soy sauce, or malt-based ingredients in sight, just simple whole foods. This chicken salad leans on tender poached chicken breast, tangy Greek yogurt, and a bright hit of lemon and Dijon for a dressing that's creamy without being heavy. Crunchy celery, dry-roasted almonds, and green onion tops give every bite texture, while turmeric adds warm color and fresh parsley and dill keep things tasting garden-fresh. It comes together fast, needs no baking or fussy technique, and holds up well cold from the fridge for lunches all week. This is a genuinely solid pick for a gluten free spread, whether you're piling it onto crisp lettuce cups, stuffing it into halved avocados, or eating it straight from the bowl with a fork.

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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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