Easy Greek Yogurt Chicken Salad

  • Yield: 6-8 servings


1pound Skinless, boneless chicken thighs
3medium Garlic Cloves
2dashes Salt & Black Pepper, to taste
2tablespoons Greek Yogurt
1tablespoon Olive Oil
1.5tablespoons Minced Red Onion
1.5tablespoons Minced Celery
1slice Lemon Wedge
1dash Red Pepper To Taste
4-8slices Whole Grain Bread
2tablespoons garnish Chopped Plain Walnuts


  1. Simmer chicken meat in water with peeled garlic cloves, salt and pepper for 45 minutes, or until tender. Drain and place chicken & garlic in large bowl; let stand until cooled (20-30 minutes.) Using hands, shred chicken. Using a spatula, fold in yogurt & olive oil until combined;
  2.  Gently fold in red onion & celery. Squeeze lemon wedge over chicken salad; add salt, pepper & red pepper (optional) to taste; fold in. Cover and let stand in fridge overnight. Serve on slices of whole grain bread garnished with walnuts.