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Homemade Healthy Greek Yogurt Chicken Salad Without Mayo photo

Healthy Greek Yogurt Chicken Salad Without Mayo

A lighter chicken salad made with Greek yogurt, basil, artichokes, sun-dried tomatoes, and pine nuts for a fresh mayo-free option.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Pot
  • small food processor
  • Cutting Board
  • Two forks
  • Large Mixing Bowl

Ingredients
  

  • 1 pound chicken breast quartered
  • 2 1/2 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup fresh basil packed and roughly chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh lemon juice
  • 1/2 cup artichoke hearts packed in water and roughly chopped (about 6 hearts)
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1/2 cup sun-dried tomatoes lightly packed in olive oil with herbs, minced
  • 2 tablespoons pine nuts
  • 1/4 cup red onion minced
  • 2 teaspoons Italian seasoning
  • 1/2 cup artichoke hearts finely chopped (additional)

Instructions
 

  • Place the quartered chicken breasts in a large pot and add the reduced-sodium chicken broth, water, and bay leaves so the chicken is covered by about 1 inch of liquid.
  • Bring to a gentle simmer over medium-high heat, then reduce to medium and cook until the chicken reaches 165°F and is no longer pink, about 12–15 minutes.
  • Transfer the cooked chicken to a bowl and add a little of the cooking liquid to keep it moist while it cools.
  • Meanwhile, add the Greek yogurt, chopped basil, minced garlic, lemon juice, 1/2 cup roughly chopped artichoke hearts, salt, and black pepper to the small food processor and blend until smooth and creamy, scraping down the sides as needed.
  • Shred the cooled chicken with two forks on a cutting board until you have about 1 1/2 cups shredded chicken, then transfer it to a large bowl.
  • Add the yogurt dressing to the shredded chicken along with the minced sun-dried tomatoes, pine nuts, minced red onion, and Italian seasoning.
  • Finely chop the remaining 1/2 cup of artichoke hearts and fold them into the salad. Stir until evenly combined and adjust salt and pepper to taste.
  • Serve immediately or chill briefly before serving.

Notes

  • Use reduced-sodium broth to control saltiness.
  • Reserve a bit of cooking liquid to keep chicken moist while cooling.
  • Blend the dressing until very smooth for a creamier texture.
  • Chop additional artichokes finely so they distribute evenly.