Are you a fan of Greek yogurt? This creamy, tart yogurt is packed with a variety of nutritional benefits. Greek yogurt goes through a straining process that thoroughly removes liquids, resulting in a thicker and protein-dense yogurt. One serving of Greek Yogurt can pack close to 20g of protein!
Over the weekend, my boyfriend and I were craving a big chicken salad wrap for dinner. I always work with the items in my kitchen when putting together a meal. Greek yogurt is a staple in my fridge, as it's such a versatile and nutritious item. I had never tried to make chicken salad with Greek yogurt, but figured it would be a nice swap seeing that the texture is so thick and the taste a bit tart.
I always have walnuts on hand for healthy omega-3 fatty acids, and I had a big bag of red grapes in the fridge. Waldorf Chicken Salad immediately came to mind! I added a few other low-calorie and vitamin-packed ingredients to create a refreshing and wholesome chicken salad.
We choose to fill up a whole wheat wrap with the chicken salad. Another unique way to serve this dish would be in large lettuce cups! If you want to make this chicken salad and pack it for work, try putting 1/2 cup of it in a tupperware container and then packing some Mary's Gone Crackers to spoon the mixture on to!
Since the only vegetable in this chicken salad is celery, consider adding a side salad or steamed vegetables to make this a well balanced meal.
Below is the recipe! Try it yourself and post to social media, don't forget to tag @stefhealthtips
Stef's Greek Yogurt Waldorf Chicken Salad
Makes ~4 Servings
12.5 oz Can Chicken Breast, Drained
1/2 Cup Non-Fat Greek Yogurt
1 Small Apple, peeled and diced
1/2 Cup Seedless Red Grapes, halved
1/4 Cup Walnuts, chopped
1 Tbsp. Golden Raisins
2 Large Celery Sticks, Diced
1 tsp. Fresh Lemon Juice
1 tsp. Honey
Dash of Salt
1. Combine chicken and Greek yogurt in a medium size bowl. Mix until chicken is thoroughly coated.
2. Add remaining ingredients, mixing until thoroughly combined.
2. For best results, let chill in refrigerator for about 15-30 minutes prior to serving. Serve in a whole wheat wrap, lettuce cups, or over seed crackers. Enjoy!