Greek Yogurt Chicken Salad

Ingredients

• 1 lb Chicken breast
• Salt for boiling the chicken (To taste)
• Pepper for boiling the chicken (To taste)
• Dried oregano (To taste)
• 0.5 White onion (For boiling the chicken)
• Fresh garlic (For boiling the chicken; amount unspecified)
• 1 cup Plain Greek yogurt
• 1 cup Chopped leek (scallion)
• 1 tsp Mustard
• 1 tsp Garlic powder
• 1 Lemon (Squeeze the juice)
• Salt for the chicken salad (To taste)
• Pepper for the chicken salad (To taste)

Steps

1. 1

   Place the chicken breast in a pot and cover it with water. Add salt, pepper, oregano, half the white onion, and the garlic.

2. 2

   Bring the water to a boil and boil the chicken until it is fully cooked and reaches 74 °C in the center, approximately 20–25 minutes, depending on the thickness of the breast.

3. 3

   Remove the chicken from the liquid and let it cool enough to handle. Discard the onion and garlic used for cooking.

4. 4

   Process the cooked chicken in short pulses until shredded. Avoid over-processing it so it retains some texture.

5. 5

   Add the Greek yogurt, salt and pepper to taste, chopped leek, mustard, garlic powder, and lemon juice to the shredded chicken.

6. 6

   Mix until everything is incorporated and a creamy, uniform spread is formed. Taste and adjust the salt, pepper, or lemon if necessary.

7. 7

   Refrigerate the chicken salad in an airtight container before serving. Use it in lettuce tacos, tortillas, sandwiches, wraps, with cassava bread, or with pita chips.

Notes

The creator says it can be stored for up to one week when properly refrigerated. Keep it in an airtight container and refrigerate it promptly after preparing. Serving ideas include lettuce tacos, tortillas, cassava bread, pita chips, sandwiches, and wraps; a keto tortilla can also be used.

Nutrition per serving

• dip
• chicken salad
• high protein
• meal prep
• gluten-free
• easy
• no-bake
• refrigerated