Greek Yogurt Chicken Salad

Name: Greek Yogurt Chicken Salad
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 2 medium breasts, trimmed; 4 cups (950 ml) water, enough to cover chicken by 1 inch; 1 tsp (6 g) kosher salt; 1 whole (1 g) bay leaf (optional); ¾ cup (180 g) plain Greek yogurt, full-fat or 2%, cold; 2 tbsp (30 ml) fresh lemon juice, from about 1 lemon; 1 tsp (2 g) lemon zest, finely grated, zest the lemon before juicing; 1 tbsp (15 g) Dijon mustard; 1 tbsp (14 ml) extra-virgin olive oil; 2 medium (120 g) celery stalks, thinly sliced, about ¾ cup; 3 whole (45 g) green onions, white and green parts thinly sliced; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ½ tsp (3 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground, plus more to taste

From the MyKitchenBank Kitchen

Tender poached chicken breast is shredded and tossed with a creamy, lemony Greek yogurt dressing, crunchy celery, green onions, and fresh parsley. It's light, high in protein, and ready to pile onto bread, greens, or crackers.

Prep: 20 min
Cook: 18 min
Wait: 50 min
Total: 1 hr 28 min
Makes: About 4 cups (4 generous servings)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 2 medium breasts, trimmed
4 cups (950 ml) water, enough to cover chicken by 1 inch
1 tsp (6 g) kosher salt
1 whole (1 g) bay leaf (optional)
For the salad
¾ cup (180 g) plain Greek yogurt, full-fat or 2%, cold
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon
1 tsp (2 g) lemon zest, finely grated, zest the lemon before juicing
1 tbsp (15 g) Dijon mustard
1 tbsp (14 ml) extra-virgin olive oil
2 medium (120 g) celery stalks, thinly sliced, about ¾ cup
3 whole (45 g) green onions, white and green parts thinly sliced
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
½ tsp (3 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground, plus more to taste

Equipment (7)

Medium saucepan or 3-quart (3 L) pot with lid
Instant-read thermometer
Cutting board and chef's knife
Large mixing bowl
Small bowl for the dressing
Two forks or a stand mixer paddle for shredding
Microplane or fine grater for zest

Steps

Before you start

Use plain, full-fat or 2% Greek yogurt; nonfat works but is tangier and less creamy.
Chicken must cool completely before mixing, or the dressing will turn thin and warm.
Plan on about 1 hour 30 minutes total, including cooling and a short chill for the best flavor.
Use a thermometer so the chicken is cooked through but not dry.

1
Set up the poaching pot
- Place the chicken breasts in a single layer in a medium saucepan.
- Add the water (it should cover the chicken by about 1 inch), the poaching salt, and the bay leaf if using.
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Ready when: Chicken is fully submerged in one layer.
Tip: Starting with cold water helps the chicken cook evenly.
2
Bring to a bare simmer
- Set the pot over medium-high heat, uncovered, until the water just begins to steam and tiny bubbles form around the edges, about 8 minutes.
- Do not let it reach a rolling boil.
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Ready when: Small bubbles at the edge, surface steaming, no vigorous boiling.
Tip: A hard boil makes chicken tough and stringy.
3
Poach gently
- Cover the pot, reduce the heat to low, and cook 10 to 12 minutes.
- Check the thickest part of a breast with an instant-read thermometer.
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Ready when: Thermometer reads 165°F (74°C) and juices run clear.
Tip: Very thick breasts may need a few more minutes; slice them in half horizontally for faster, even cooking.
4
Rest and cool chicken
- Transfer the chicken to a plate and let it rest 10 minutes.
- Then refrigerate, uncovered, for 30 minutes (or until cool to the touch) so it's completely cold before mixing.
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Ready when: Chicken feels cool, not warm, when touched.
Tip: Save the poaching liquid as light chicken broth if you like.
5
Whisk the dressing
- In a small bowl, whisk the yogurt, lemon juice, lemon zest, Dijon, olive oil, ½ tsp salt, and ½ tsp pepper until smooth and creamy.
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Ready when: Dressing is smooth with no streaks of mustard.
6
Prep the vegetables
- Thinly slice the celery crosswise into ⅛-inch (3 mm) pieces, slice the green onions, and finely chop the parsley.
- Place them in a large mixing bowl.
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Tip: Thin celery slices keep the salad crunchy without large, stringy bites.
7
Shred the chicken
- Use two forks to pull the cold chicken into bite-size shreds, or chop into ½-inch (1.5 cm) pieces for a chunkier salad.
- Add to the bowl with the vegetables.
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Ready when: Pieces are uniform and bite-size, with no large clumps.
Tip: Shred across the grain for a more tender texture.
8
Toss and season
- Pour the dressing over the chicken and vegetables.
- Fold gently until everything is evenly coated.
- Taste and add more salt, pepper, or a squeeze of lemon if needed.
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Ready when: Chicken is evenly coated and the salad looks creamy, not wet.
Tip: If the salad seems too thick, stir in 1 tbsp of water or more lemon juice.
9
Chill and serve
- Cover and refrigerate for at least 10 minutes so the flavors meld.
- Serve on bread, in lettuce cups, or over greens.
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Ready when: Salad is cold and flavors taste balanced.
Tip: Stir again before serving, as a little liquid may collect.

Good to know

Tips

Cool the chicken completely; warm chicken thins the yogurt and makes the salad watery.
Zest the lemon before juicing it; it is nearly impossible the other way around.
Pat the chicken dry after cooling for a thicker, creamier dressing.
Add extras like halved grapes, toasted almonds, or dried cranberries just before serving to keep them crisp.

Make ahead

"Poach and shred the chicken up to 2 days ahead and keep it refrigerated in an airtight container. The finished salad can be made up to 1 day ahead; stir before serving."

Storage & reheating

"Refrigerate in an airtight container up to 4 days. Do not leave at room temperature more than 2 hours. Freezing is not recommended because the yogurt dressing separates and the celery turns soft. Serve cold; no reheating needed."

Substitutions

boneless, skinless chicken breasts → about 3 cups shredded rotisserie chicken (roughly 400 g). Skips the poaching steps; remove skin and taste before adding salt.
plain Greek yogurt → half Greek yogurt, half mayonnaise. Makes it richer; use 6 tbsp (90 g) of each.
green onions → 2 tbsp finely diced red onion. Rinse in cold water to mellow the bite.
fresh flat-leaf parsley → fresh dill. Use the same amount for a more classic tangy flavor.