Pregnancy Friendly Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Pregnancy Friendly Greek Yogurt Chicken Salad with Almonds

This creamy chicken salad starts with chicken breasts poached low and slow, then checked for a safe internal temperature before they're shredded into tender, bite-sized pieces — a smart move for anyone paying close attention to how their protein is cooked. The dressing comes together fast: Greek yogurt whisked with olive oil, lemon juice, Dijon, and a pinch of turmeric for warmth and color. Crisp celery, green onion tops, chopped parsley, and crunchy dry-roasted almonds add texture and freshness in every forkful, with dill for an optional herby lift. It's a protein-packed, well-balanced dish that comes together in one bowl with minimal fuss. Served straight away or chilled briefly to let the flavors meld, it's a satisfying, nourishing option that fits easily into a pregnancy friendly kitchen. Scoop it onto greens, tuck it into a sandwich, or eat it straight from the bowl — either way, it's a reliable make-ahead lunch you'll want on repeat.

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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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