
Greek Yogurt Chicken Salad
This creamy, protein-packed Greek Yogurt Chicken Salad balances tender shreds of chicken with the bright tang of yogurt, the subtle sweetness of dried cranberries, and the satisfying crunch of toasted cashews. A hint of Dijon mustard and garlic powder adds depth without overpowering, while the yogurt keeps it light yet rich—a perfect contrast to the chewy texture of the nuts. It’s a no-fuss dish that delivers bold flavor and a satisfying bite, ideal for meal prep or a quick lunch. Worth making for its simplicity, versatility, and the way it makes even the most basic ingredients taste extraordinary.
Ingredients
- cashews0.5 cup
- chicken breasts1.0 pound
- craisins0.33333334 cup
- dijon mustard2.0 teaspoon
- garlic powder4.0 servings
- greek yogurt0.5 cup
- salt4.0 servings
Nutrition
Directions
- 1
Season the chicken breasts with garlic powder and salt on both sides.
- 2
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until cooked through (165°F internal temperature).
- 3
Let the chicken rest for 5 minutes, then dice into bite-sized cubes.
- 4
In a large bowl, combine the diced chicken, cashews, and craisins.
- 5
In a small bowl, whisk together the Greek yogurt and Dijon mustard until smooth.
- 6
Pour the yogurt dressing over the chicken mixture and toss gently to coat evenly.
- 7
Season with additional salt and garlic powder to taste, if desired.
- 8
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
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