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Chicken Salad

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  • Prep 10 min
  • Total 20 min
  • Ingredients 14
  • Servings 2
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Make this delicious chicken salad and enjoy a delicious meal in a few minutes. It's perfect for chicken leftovers. The result is delicious and you can serve it with a side of plantain chips. This salad can be served for lunch, dinner or family gatherings.
by Jeannette Quiñones Cantore
Updated Sep 20, 2016
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Ingredients

For the dressing:

  • 8 oz Yoplait® Greek 100 Plain yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon agave nectar, optional
  • 1 tablespoon lemon juice
  • 1 tablespoon dry dill
  • Salt and pepper, to taste

For the salad:

  • 2 cups grilled or steamed chicken breast
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup white onion, finely chopped
  • 1/4 cup yellow bell pepper
  • 1/2 cup Kalamata or black olives
  • 2 cups romaine lettuce
  • Plantain chips, as a side

Directions

  •  
    1
    For the dressing: Combine yogurt, mayonnaise, agave, lemon and dill. Season with a pinch of salt and pepper. Refrigerate for 15 minutes before using it.
  •  
    2
    For the salad: Cut chicken breast into strips or dice it, season with salt and pepper to taste and cook for 10-12 minutes, while stirring it. Cook thoroughly until it loses its pinkish color. Let cool and combine with dressing. Add tomatoes, cucumber, onions, bell pepper and olives.
  •  
    3
    Serve over a layer of lettuce with a side of plantain chips.

Expert Tips

  • tip 1
    If you're short on time, use canned chicken, tuna or salmon.
  • tip 2
    Use arugula or spinach instead of lettuce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Make this delicious chicken salad and enjoy a delicious meal in a few minutes. It's perfect for chicken leftovers. The result is delicious and you can serve it with a side of plantain chips. This salad can be served for lunch, dinner or family gatherings.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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