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Greek Yogurt Chicken Salad
Greek·gluten-free·easy

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.

35 min(prep 15 + cook 20)
4 servings
350 kcal
4.1

Ingredients

Nutrition

350 kcalper serving
Protein30g41%
Carbs20g27%
Fat15g21%
Fiber3g4%
Sugar5g7%

Directions

  1. 1

    Season the chicken breasts with garlic powder and salt on both sides.

  2. 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. 3

    Let the chicken rest for 5 minutes, then dice into bite-sized cubes.

  4. 4

    In a large bowl, combine the diced chicken, cashews, and craisins.

  5. 5

    In a small bowl, whisk together the Greek yogurt and Dijon mustard until smooth.

  6. 6

    Pour the yogurt dressing over the chicken mixture and toss gently to coat evenly.

  7. 7

    Season with additional salt and garlic powder to taste, if desired.

  8. 8

    Refrigerate for at least 30 minutes before serving to allow flavors to meld.

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