Greek Yogurt Chicken Salad with Dijon
A cold shredded chicken salad dressed with plain Greek yogurt, Dijon, and lemon.
Ingredients
Main Ingredients
- 2 cups cooked, chilled chicken, shredded
- 1 cup plain Greek yogurt
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice Freshly squeezed lemon juice is recommended.
- salt and pepper, to taste
Instructions
Method
- Remove any skin and bones from cooked, chilled chicken, then shred and measure 2 cups. Finely dice the celery and red onion and measure 1/4 cup of each.
- In a large bowl, stir together the plain Greek yogurt, Dijon mustard, and lemon juice until evenly blended.
- Add the chicken, celery, and red onion, then fold until the dressing coats the chicken evenly. Season with salt and pepper to taste.
- Divide into 4 portions and serve cold, or cover and refrigerate at 40°F or below until serving. Keep bread, crackers, or greens separate until you assemble the meal.
Notes
- Keep refrigerated at 40°F or below; use within 3–4 days of cooking the chicken.
- Pack the salad separately from bread or crackers.