This creamy, low-carb Healthy Greek Yogurt Chicken Salad Without Mayo has a Mediterranean flavor twist!
I think it’s safe to say that chicken salad is an American staple. I’ve been eating the variations on this dish for years, and for a while, I sort of assumed that it was healthy. I mean, it’s called chicken salad, right? Sure, there are vegetables involved, but when they’re drenched in mayo, calling chicken salad healthy may be a bit of a stretch. Enter the Greek yogurt chicken salad.
Greek yogurt in a chicken salad? Hey, stranger things have happened. This recipe is simply an inspired twist that swaps the mayo for Greek yogurt. Not to mention, yogurt provides more protein than mayo.
While the flavor profile is more tangy than mayo, I think it works. It gives the salad a bit of a zing. It doesn’t sacrifice creaminess at all. Besides, with all the other flavors going on here, you won’t even notice.
There are all sorts of spices and herbs, from fresh basil to chopped garlic, though, my favorite bits are the sun-dried tomatoes and artichoke hearts. Top that with the lean, shredded chicken, and you have your own little Mediterranean-inspired meal.
Is Greek Yogurt Chicken Salad Without Mayo Healthy?
Swapping in Greek yogurt for mayo makes this salad lower in fat and adds gut-healthy probiotics along with a boost of protein. The chicken breast brings in lean protein, so there’s no risk of a carb coma here! If you need a dairy-free option, a dairy-free yogurt alternative works, though the flavor might vary a bit.
Poaching Chicken
Perfectly cooked chicken is key to any good chicken salad. While I love topping my salads with grilled chicken, I prefer poached chicken for salads like this one. Poaching is a gentle cooking technique that keeps the chicken moist and flavorful. Most importantly, poaching makes shredding the chicken much easier. However, I do have a tip: add a little of the poaching liquid to the chicken as it cools. This keeps the chicken moist and helps prevent it from drying out before you mix it with the salad ingredients.
How to Make Ahead and Store
This chicken salad is actually best when made in advance! For the best flavor and texture, you want to let it chill for a few hours so that the flavors meld. Leftovers can be stored in an airtight container in your fridge for up to 3 days.
Serving Suggestions
For a complete, balanced meal, try pairing the chicken salad with Cauliflower Tabbouleh. The fresh herbs and bright flavors in the tabbouleh match the Mediterranean flavors of the salad. Another tasty option is Air-Fryer Sweet Potato Fries—not Mediterranean, but the lightly sweet flavor is a delightful contrast!
And while adding a salad as a side to salad might seem silly, you’ll change your tune once you’ve tried this Greek Cucumber Salad. It’s light and refreshing, making it a perfect complement to the creamy chicken salad.
Ingredients
For the Chicken:
- 1 pound chicken breast quartered
- 2 1/2 cups reduced-sodium chicken broth
- 2 cups water
- 2 bay leaves
For the Greek Yogurt Dressing:
- 1/2 cup plain Greek nonfat yogurt
- 1/2 cup fresh basil packed and roughly chopped
- 1 tablespoons garlic minced
- 1 tablespoons fresh lemon juice
- 1/2 cup artichoke hearts packed in water and roughly chopped (about 6 hearts)
- 1/2 teaspoon salt
- Black pepper to taste
For the Salad:
- 1/2 cup sun-dried tomatoes lightly packed in olive oil with herbs, minced
- 2 tablespoons pine nuts
- 1/4 cup red onion minced
- 2 teaspoons Italian seasoning
- 1/2 cup artichoke hearts finely chopped
Instructions
- Place the chicken breast in a large pot and cover with the chicken broth, water, and bay leaves. The chicken should be covered by about 1 inch of liquid.
- Turn the pan to medium high-heat until it just begins to simmer and bubbles form along the outside of the chicken. Once simmering, turn the heat down to medium and cook until the chicken is no longer pink inside and comes to 165 degrees Fahrenheit, about 12-15 minutes. Transfer to a bowl and add a little bit of cooking liquid to the chicken to keep it moist while it cools.
- While the chicken cools, combine the Greek yogurt, basil, garlic, lemon juice, ½ cup artichoke hearts, salt, and pepper in a small food processor (mine is 3 cups), Blend until smooth and creamy, scraping down the sides as necessary. Set aside.
- Place the cooled chicken on a cutting board and shred with 2 forks. You should have about 1 1/2 cups of shredded chicken. Toss it into a large bowl.
- Scrape in the yogurt mixture along with the minced sun-dried tomatoes, pine nuts, red onions, and Italian seasoning. Finely chop the remaining artichokes and add them in as well. Stir until well combined and adjust salt and pepper to taste.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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