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This chicken salad made with Farmstyle Greek Yogurt has so much to offer, its flavors and textures are sure to wow. I like to go all in, packing in as much fruit and nutty crunch as possible. Feel free to adapt the recipe based on the ingredients you’ve got around the house. It’s a great way to put some leftover grilled chicken to good use. Because it’s refrigerated, it’s also a perfect lunch to cool off with when the sun is high in the sky.

1 lb cooked chicken breast*, diced
½ cup diced celery
½ cup diced red onion
½ cup diced apple (I used a Braeburn Apple)
²⁄₃ cup red or green grapes, sliced in half
¼ cup sliced almonds
½ cup dried cranberries
1 tablespoon lemon juice
½ cup Tillamook Plain and Simple 0% Farmstyle Greek Yogurt
¼ cup mayonnaise
1 teaspoon garlic powder
Ground black pepper
*I boiled my chicken, but you could also cook it another way as long as it’s still rather tender

Combine all ingredients in a large bowl and stir with a spatula until completely combined. Serve immediately, or refrigerate for up to three days before eating. I suggest serving on a bed of lettuce or a toasted ciabatta or torta bread.

This recipe makes about 4 servings. I like to make it early on in the week so I have lunch ready to go for the next few days. : ) Enjoy!

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