Chicken Salad with Greek Yogurt Recipe

Chicken Salad with Greek Yogurt is the kind of thing you make once on Sunday, and devour all week long. Make it immediately!

Course Salads

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 279kcal

Author FoodFaithFitness

1 pound chicken breast cut into quarters
2 1/2 cups reduced sodium chicken stock
2 cups water
2 bay leaves
1/2 cup plain greek non fat yogurt
1/2 cup fresh basil packed and roughly chopped
1 tablespoon garlic minced
1 tablespoon fresh lemon juice about one medium lemon
1 cup artichoke hearts roughly chopped and divided - about 12 hearts (packed in water)
1/2 teaspoon salt
black pepper to taste
1/2 cup sundried tomatoes lightly packed in olive oil with herbs, minced
2 tablespoons pine nuts
1/4 cup red onion minced
2 teaspoons italian seasoning

Place the chicken breast into 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 160 degrees F, about 12-15 minutes. Transfer to a bowl and strain a little bit of cooking liquid of top of 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) and 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 2 3/4 cup 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, Italian seasoning. Finely chop the remaining artichokes and add them in as well. Stir until well combined and adjust salt/pepper to taste.
DEVOUR.