PCOS Friendly Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

PCOS Friendly Greek Yogurt Chicken Salad with Almonds

This chicken salad leans on lean protein and a creamy, tangy yogurt dressing spiked with lemon juice, Dijon, and a warm hit of turmeric — no mayo-heavy filler weighing it down. Poaching the chicken breasts low and slow keeps them juicy and easy to shred, while crisp celery, sliced green onion tops, and roughly chopped almonds add crunch and texture in every bite. Fresh parsley and a little dill brighten the whole thing up without needing much else. It's a high-protein, fiber-friendly option that's satisfying enough for lunch but light enough not to weigh you down in the afternoon. The almonds bring a dose of healthy fats and staying power, making this an easy one to keep on repeat for a PCOS-friendly meal prep rotation. Scoop it over greens, tuck it into lettuce cups, or eat it straight from the bowl — it holds up well whether served right away or chilled ahead of time.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!