Chicken Salad with Greek Yogurt Recipe

    4 Servings

Ingredients

  • 1 pound Chicken Breast, cut into quarters
  • 2 1/2 cups Reduced Sodium Chicken Stock
  • 2 cups Water
  • 2 Bay Leafs
  • 1/2 cup Plain Greek Non Fat Yogurt
  • 1/2 cup Fresh Basil, packed and roughly chopped
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Fresh Lemon Juice, about one medium lemon
  • 1 cup Artichoke Hearts, roughly chopped and divided - about 12 hearts (packed in water)
  • 1/2 teaspoon Salt
  • Black Pepper, to taste
  • 1/2 cup Sundried Tomatoes, lightly packed in olive oil with herbs, minced
  • 2 tablespoons Pine Nuts
  • 1/4 cup Red Onion, minced
  • 2 teaspoons Italian Seasoning

Directions

  1. Place the chicken breast into a large pot and cover with the chicken broth, water and bay leaves. The chicken should be covered by about 1 inch of liquid.
  2. Turn the pan to medium high heat until it just begins to simmer, and bubbles form along the outside of the chicken. Once simmering, turn the heat down to medium and cook until the chicken is no longer pink inside and comes to 160 degrees F, about 12-15 minutes. Transfer to a bowl and strain a little bit of cooking liquid of top of the chicken to keep it moist while it cools.
  3. While the chicken cools, combine the Greek yogurt, basil, garlic, lemon juice, ½ cup Artichoke hearts, salt and pepper in a small food processor (mine is 3 cups) and blend until smooth and creamy, scraping down the sides as necessary. Set aside.
  4. Place the cooled chicken on a cutting board and shred with 2 forks. You should have about 2 3/4 cup of shredded chicken. Toss it into a large bowl.
  5. Scrape in the yogurt mixture along with the minced sun-dried tomatoes, pine nuts, red onions, Italian seasoning. Finely chop the remaining artichokes and add them in as well. Stir until well combined and adjust salt/pepper to taste.
  6. DEVOUR.

Recommended

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Cooking Method:
Boiled
Category:
Salads
Tags:
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Related Recipes:
Salad Recipes, Sandwich Recipes, Chicken Recipes, Yogurt Recipes, Basil Recipes, Artichoke Recipes, Tomato Recipes, Boiled Recipes
Recipe Yields:
4 servings
Prep Time:
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Total Time:
Related Post:
Published:
Author: Taylor Kiser
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 31
Calories 221

% Daily Value*
6%
Total Fat 4g
1%
  Saturated Fat 0g
39%
Sodium 939mg
3%
Total Carbohydrate 10g
2%
  Dietary Fiber 2g
  Sugars 4g
62%
Protein 31g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Taylor Kiser

About Taylor

Taylor keeps food, faith and fitness close to the heart on her blog of the same name. We're excited to have her as a Healthy Eating fanatic.