Mediterranean Diet Friendly Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Mediterranean Diet Friendly Greek Yogurt Chicken Salad with Almonds

This chicken salad leans on tangy Greek yogurt instead of a heavy mayo base, brightened with fresh lemon juice, olive oil, and a touch of Dijon for depth. Turmeric gives the whole thing a warm, golden hue, while crisp celery, green onion, and a handful of dry-roasted almonds add crunch and texture in every bite. Fresh parsley and dill keep things herby and light, so the dish feels vibrant rather than heavy. Simmering the chicken gently and shredding it by hand keeps the texture tender without drying it out. It's an easy make-ahead lunch that comes together with pantry basics and good olive oil doing the real work, and it's a genuinely solid fit for anyone following a Mediterranean-style way of eating.

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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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