Whole 30 Greek Yogurt Chicken Salad with Almonds

Total time50 min

Prep time15 min

Cook time20 min

Whole 30 Greek Yogurt Chicken Salad with Almonds

Tender poached chicken breast gets shredded and tossed with crisp celery, green onion, and crunchy dry-roasted almonds for a salad that's packed with texture in every bite. A bright, tangy dressing built from lemon juice, olive oil, Dijon mustard, and a hint of turmeric coats everything without weighing it down, while fresh parsley and dill add a herby lift. It's a simple, protein-forward lunch you can portion out for the week, no reheating required. This one holds up beautifully as a Whole30 staple, whether you scoop it into lettuce cups, pile it onto cucumber rounds, or eat it straight from the bowl with a fork. Quick to pull together and easy to customize with whatever crunchy add-ins you have on hand, it's the kind of make-ahead recipe that actually gets better after a short rest in the fridge.

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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
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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