Greek yogurt has always been a heavy hitter in my fridge. I use it to lighten up everything from cottage cheese cheesecakes to ranch dressing, to this go-to “chicken salad” recipe. Even if you don’t like the taste or texture of plain Greek yogurt (who even eats it plain?), you can’t taste it in recipes! It’s kind of a protein-packed miracle, honestly – the tang makes it a great substitute for sour cream and also acts like buttermilk in baked goods.
Another substitute? Mayo. I was never a big chicken salad fan because I don’t like mayo, but in college I discovered Med Deli‘s “Yasmeen chicken salad” made with real chicken breast and grapes and decided I could put up with mayo! Since then, I’ve realized that subbing Greek yogurt for mayo made it even better. If you prefer the taste of mayo, you can try starting with half yogurt, half mayo and see how you like it.
To this day, this recipe is one of the only ways I’ll eat celery.
- 2 cups diced chicken breast (I use the whole package of grilled chicken from Trader Joe's)
- 1/2 cup chopped green onion
- 1 cup celery, chopped
- 1 cup grapes, quartered
- 3/4 cup greek yogurt
- 1 TB dijon mustard
- salt and pepper to taste
- 1/2 TB lime juice
- Mix all ingredients, serve with crackers or on toast!