Chicken salad with yogurt dressing is an easy-to-prepare dish. I usually make it when I have leftover boiled meat, but sometimes I also use chicken breast to make a good broth for my soups and stews, and with the breast, the next day, I prepare an excellent dish, which can also be a single dish. Usually, this salad is dressed with classic mayonnaise, but for a lighter dish, today I used Greek yogurt. For the pineapple, you can use either canned or fresh. Try it now.
OTHER TASTY RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chicken Salad with Yogurt Dressing
- 1.1 lbs chicken breast
- 2 carrots
- 1.8 oz green olives
- 1 celery (only the tender stalks)
- 3.5 oz Greek yogurt
- 3 slices pineapple, canned (or fresh)
- salt
- 1 lemon (juice and zest)
Tools for Chicken Salad with Yogurt Dressing
- Cutting Board
- Grater
- Grater lemon zester
Steps for Chicken Salad with Yogurt Dressing
If you don’t have leftover boiled meat, prepare vegetable broth in a tall pot. Once the water reaches a boil, add the chicken, salt, or vegetable stock cube. Cook for about 25 minutes with the pot covered. When the breast is cooked, drain it and let it cool in a bowl. You can use the broth for a soup or stew for dinner.
Take a salad bowl and, while the breast cools, clean the carrots and grate them with a carrot grater; if you don’t have one, dice them finely. Then, cut the celery, also into thin slices. Cut the pineapple as well.
Put everything in the salad bowl, and add the olives sliced or whole, as you prefer, and the shredded chicken, which you can do by hand or with a fork. Season with a little oil and, if necessary, some salt. Mix with utensils.
Use the appropriate tool to make zest strips from the lemon peel and add them to the bowl, then squeeze the lemon and add the juice to the meat. Then add the Greek yogurt (if you like, you can add a little mustard to the yogurt) and combine all the ingredients. Let it rest in the fridge for at least an hour before serving.
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