Greek Yogurt Chicken Salad
If you have approximately 30 minutes to spend in the kitchen, Greek Yogurt Chicken Salad might be an awesome gluten free and primal recipe to try. One serving contains 334 calories, 41g of protein, and 11g of fat. For $3.09 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 4 people have tried and liked this recipe. It is a pretty expensive recipe for fans of Mediterranean food. Only a few people really liked this main course. If you have cashews, chicken breasts, greek yogurt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 80%, this dish is excellent. If you like this recipe, you might also like recipes such as Greek Yogurt Chicken Salad, Greek Yogurt Chicken Salad, and Greek Yogurt Chicken Salad.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
½ cup cashews, roughly chopped
1 pound chicken breasts, cooked and cubed into bite sized pieces
1/3 cup craisins (raisins work, too)
2 teaspoon Dijon mustard
garlic powder
½ cup plain Greek yogurt
salt
Equipment:
whisk
Cooking instruction summary:
- Start by cooking some chicken breasts. I like boiling them in chicken broth or stock, but feel free to boil in water, too. Boiling the chicken in broth, however, will give it significantly more flavor. Bring the chicken broth/stock to a boil and put in whole chicken breasts. Cook until no pink remains. Depending on the size of the chicken breasts, this could take anywhere from 15 - 20 minutes.
- While the chicken is boiling, put together your sauce. Whisk together greek yogurt, dijon mustard, and garlic powder together until well mixed. Add in salt and pepper, to taste.
- Next, stir in dried cranberries or raisins and cashews. If you're worried about the cashews getting too soft, you could add them right before serving!
- After the chicken is done boiling, I like to let it rest for about 5 minutes. This ensures that the juice stays in the chicken instead of spilling out when you cut it!
- Dice up the chicken and mix it into the sauce. Serve.
Step by step:
1. Start by cooking some chicken breasts. I like boiling them in chicken broth or stock, but feel free to boil in water, too. Boiling the chicken in broth, however, will give it significantly more flavor. Bring the chicken broth/stock to a boil and put in whole chicken breasts. Cook until no pink remains. Depending on the size of the chicken breasts, this could take anywhere from 15 - 20 minutes.While the chicken is boiling, put together your sauce.
2. Whisk together greek yogurt, dijon mustard, and garlic powder together until well mixed.
3. Add in salt and pepper, to taste.Next, stir in dried cranberries or raisins and cashews. If you're worried about the cashews getting too soft, you could add them right before serving!After the chicken is done boiling, I like to let it rest for about 5 minutes. This ensures that the juice stays in the chicken instead of spilling out when you cut it!Dice up the chicken and mix it into the sauce.
4. Serve.
Nutrition Information:
covered percent of daily need
