Moroccan-Spiced Greek Yogurt Chicken Salad
Healthy greek yogurt chicken salad recipe made with delicious Moroccan-inspired spices like cinnamon, cumin and turmeric. This easy, lightened up version of traditional chicken salad has no mayo, and comes together in just 15 minutes for a protein-packed lunch! Serve with buns, lettuce wraps, or enjoy on its own.
Servings 4 servings
Calories 255cal
Ingredients
- 2 cups (12 ounces) diced cooked chicken breast (feel free to use rotisserie or shredded chicken)
- ½ cup whole milk greek yogurt (or 2% or nonfat)
- 1 tablespoon tahini (optional, but I love the addition of it!)
- 1 teaspoon dijon mustard
- ½ teaspoon ground turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon salt, plus more to taste
- Optional if you like it a little spicy: 1/8 teaspoon cayenne pepper
- Lots of freshly ground black pepper
- Add-ins:
- ½ cup dried cherries (or sub cranberries)
- ⅓ cup diced green onion
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- ⅓ cup chopped toasted pecans (or sub toasted sliced almonds)
Instructions
- In a large bowl, add yogurt, tahini, dijon mustard, turmeric, cinnamon, cumin, salt and pepper. Mix until smooth.
- Fold in the diced chicken breast, tart cherries, green onion, parsley, cilantro and chopped pecans. Taste and adjust seasonings, adding more salt and pepper, if necessary. Serve as is, or in lettuce cups or on a sandwich or bun! Serves 4.
Notes
How to toast almonds or pecans: add nuts to a saucepan and place over medium heat, stirring occasionally for 2-5 minutes until they are slightly golden brown. Remove from heat and allow to cool.
If you want to use mayo instead of greek yogurt, feel free to! I prefer an avocado oil or olive oil based mayo.
How to store this chicken salad: This healthy greek yogurt chicken salad should last 3-5 days in the fridge. After you make it, just be sure to cover it and place it in an airtight container. Once ready to serve, simply place in lettuce cups, on a bun, or in a sandwich!
Nutrition
Serving: 1serving (based on 4, salad only) | Calories: 255cal | Carbohydrates: 17.2g | Protein: 21.8g | Fat: 12.2g | Saturated Fat: 2g | Fiber: 2.6g | Sugar: 10.3g