Vegan Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Vegan Greek Yogurt Chicken Salad with Almonds

A creamy, herb-flecked salad built for meal prep, this one gets its tang from a bright dressing of lemon juice, Dijon mustard, and a whisper of turmeric that turns everything a warm golden hue. Crisp celery and green onion tops add crunch in every forkful, while roughly chopped dry-roasted almonds bring a toasty, nutty bite that plays against the smooth, well-seasoned dressing. Fresh parsley and a touch of dill keep things tasting bright and herbaceous rather than heavy, so the whole bowl feels light but satisfying. It comes together in one bowl with a quick fold-and-toss method, then chills for just a few minutes so the flavors settle in before serving. Scoop it onto crackers, into lettuce cups, or straight from the bowl with a spoon — it holds up well in the fridge for next-day lunches. This is a solid pick for a vegan spread, delivering all the classic creamy, crunchy, herby appeal of the original format.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ cup full-fat plain greek yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
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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