This Greek Yogurt Chicken Salad is filled with simple, wholesome ingredients and loaded into crispy lettuce cups! It’s a cool, refreshing meal that you’ll want to make again and again!
I love Summer food. And, even though the first official day of Summer isn’t until June 21st, it has been 95 degrees here for the past few days so I think it’s safe to say that Spring has officially been skipped.
What do I define Summer food as, you ask? Summer foods are easy, cool and refreshing. You don’t have to turn on the oven or do a whole lot of cooking. It’s a lot of outside time grilling meats, veggies and drinking ice cold beverages! Oh, and followed by eating huge amounts of watermelon for dessert. Yes please!
I also love the in season vegetables and fruits during summer! From crispy garlic-y asparagus to buttery corn on the cob to fresh juicy tomato sandwiches with mayo to eating ripe peaches that are so ripe the juice dribbles down your chin. Aside from Fall, aka my favorite season (yes, I know, I’m basic) …Summer is truly the best!
That’s why I decided to make this Chicken Salad recipe! Am I reinventing the wheel? Probably not. Is this recipe over the top delicious and does it scream Summer? Absolutely!
Let me let you in on what’s inside:
- baked shredded chicken that’s super juicy and delicious
- full fat plain greek yogurt (yes full fat because fat is good for you and it makes it a million times more delicious!)
- plump and juicy red grapes
- a chopped, crunchy gala apple which adds the best texture
- crunchy and a little bit spicy green onion
- juice of one lemon for that acidity good good that’s SO needed in a creamy recipe like this one
- and the secret best ingredient which takes it to a whole new level: dijon mustard!
Does that sound good to you?! YASSSSSS.
Ben and I scarfed this down in the greenest, crunchiest lettuce cups we found at Aldi with a huge side of sea salt and black pepper kettle chips because cmon, I have to have a side to go along with my dinner. This is me, after all. I gotta carb it up somehow!
Growing up, my mama made a recipe similar to this but always used the best mayonnaise in the world: Duke’s. If you don’t know about this southern delicacy, you should probs go get some at your grocery store. It’s the best.
However, as much as I love mayonnaise (seriously, I LOVE it!), I knew I wanted to make this a little bit healthier and packed with some more protein! Hello 27 grams per two lettuce cups!
Subbing in the greek yogurt for the mayonnaise was an awesome switch. Not only do you still get the fat that you would from the mayo, it added an awesome tanginess and extra thick creaminess!
I think my favorite ingredient is the dijon mustard! You know when you make something and it tastes pretty good but you know your tastebuds are just telling you that there is something missing? That’s how I felt with this recipe UNTIL I added the dijon. It gives it just the tiniest kick of tangy goodness and it just helps meld all of the flavors together into an amazing explosion of goodness.
Please note, you can definitely load this chicken salad onto toasted bread or a wrap or any type of vehicle that you want! All it matters is that it eventually gets into your belly, right? Right.
Hope you enjoy this one!! Happy Summer. XO.
Greek Yogurt Chicken Salad Lettuce Cups
Ingredients
- 1 lb chicken breast, shredded
- 1/2 cup full fat plain greek yogurt
- 3 stalks green onion, diced
- 1/2 cup red grapes, sliced in half
- 1 gala apple, diced
- 1 tbsp dijon mustard
- 8 leaves green leaf lettuce
- juice of one large lemon
- salt and pepper to taste
- splash of olive oil
Instructions
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Preheat your oven to 400. Place your chicken in a baking dish, add a splash of olive oil and salt and pepper. Bake your chicken breast for 30 minutes or until cooked through.
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While it's cooking, dice your green onions and gala apple. Slice your red grapes in half. Set aside.
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Once your chicken breast is fully cooked, shred it. Add to a large bowl. Add in your green onion, gala apple, grapes, greek yogurt, juice of one lemon and dijon mustard. Mix together. Add salt and pepper to taste.
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Let chill in refrigerator for one hour. Once chilled, add a few big spoonfuls to a lettuce cup and devour!
Recipe Notes
You can use rotisserie chicken to save time instead of cooking the chicken yourself!