Tangy and full of flavor. This Greek yogurt chicken salad is no boring chicken salad…
This is one of those posts where I tell you weird random facts about myself.
When I was a kid I was obsessed with a couple different movies. I went through my phases but I could normally be found watching one of these movies:
I was such a weird little 7 years old.
Now, this particular salad is based off my memories of watching Urban Cowboy. There is a scene where Bud’s aunt brings over tuna salad (don’t worry I will get back to the chicken) and Sissy is complaining about how it contains too much onion and not enough apple and pecans. I remember every time I heard that line I thought “who in the world puts apple and nuts into their tuna salad?”
Well, I’m now grown up and I still don’t like pecans and apples in my tuna salad. However, when put into the chicken salad it’s amazing. Now why it took a roundabout movie reference in order for me to try this I have no idea. And not just any movie reference might I add. A movie that is heavily based on riding a mechanical bull…
Ok, enough about cheesy 80’s movies and more about chicken salad. Especially chicken salad made with Voskos plain Greek yogurt! Yes, that is correct there is no mayonnaise in this salad. The plain Greek yogurt gives it just the right tang without being overpowering. Plus it works wonderfully with the sweet fruit and crunchy toasted pecans.
I served my chicken salad over a delicious spinach salad but it would be great on a toasted croissant too.
Greek Yogurt Chicken Salad
This tangy Greek yogurt chicken salad is the perfect lunchtime meal. Packed full of chicken, apples, grapes, pecans and Greek yogurt.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 4 bone-in whole chicken breasts
- Olive oil
- Salt and pepper, to taste
- 1/2 cup plain Greek yogurt
- 3 stalks celery, chopped
- 1/2 cup red seedless grapes, halved
- 1 fuji apple, diced
- 1/4 cup chopped toasted pecans
Preheat you oven to 350 degrees.
Drizzle each chicken breast with a little olive oil and sprinkle with salt and pepper.
Add to a baking sheet and bake for about 35 minutes until fully cooked. Set aside to cool until room temperature.
Once the chicken has cooled pick all the meat off the bone and add it to a bowl of an electric mixer. Add in yogurt and celery.
Mix the chicken on medium/low speed until shredded and mixed.
Stir in the grapes, apples and pecans. Add more yogurt if needed and season with salt and pepper.
Lay out 2 cups baby spinach onto each plate and top each plate with equal amounts of chicken salad.