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Chicken Salad with Greek Yogurt

Prep Time15 mins
Cook Time12 mins
Total Time15 mins
Course: Lunch
Cuisine: American
Keyword: chicken salad, healthy chicken salad,
Servings: 3
Calories: 234kcal
Author: Bobbie Blue


  • 1 cooked chicken breast (2 cups chopped)
  • ½ cup grapes, halved
  • cup celery
  • ¼ cup pecans, chopped
  • ¼ cup dried cranberries


  • ½ cup Greek yougurt
  • 1 tablespoon honey
  • 1 teaspoon stone ground mustard
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • To poach the chicken add a raw chicken breast to a small pot. Cover with water and add a celery stalk, salt and black peppercorns. Bring to boil and cook until no longer pink (165 degrees with meat thermometer) in the center about 12 minutes.
  • While chicken is cooking chop grapes, celery and pecans. Add to a large bowl with dried cranberries. Set aside.
  • In a separate small bowl mix together ingredients for the Greek yogurt dressing.
  • When chicken is finished cooking chop in very small pieces. Allow to cool for a few minutes and add to chopped ingredients. Pour dressing over the top. Stir all ingredients together. Chill before serving.


Serving: 3g | Calories: 234kcal | Carbohydrates: 11.8g | Protein: 30.7g | Fat: 6.5g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 286mg | Potassium: 255mg | Fiber: 1g | Sugar: 9.8g | Calcium: 65mg | Iron: 1mg