Easy Greek Yogurt Chicken Salad

  • Yield 6-8 servings


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



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