Mediterranean Greek Yogurt Chicken Salad Recipe

Name: Mediterranean Greek Yogurt Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Chicken Breast, Cut Into Quarters; 2- 1/2 cups Reduced-sodium Chicken Stock; 2 cups Water; 2 Bay Leaves; 1/2 cups Plain, Non-fat Greek Yogurt; 1/2 cups Fresh Basil, Packed And Roughly Chopped; 1 Tablespoon Garlic, Minced; 1 Tablespoon Fresh Lemon Juice; 1 cup Artichoke Hearts (Packed In Water), Roughly Chopped, Divided; 1/2 teaspoons Salt; Pepper To Taste; 1/2 cups Undried Tomatoes, Lightly Packed In Olive Oil With Herbs, Minced; 2 Tablespoons Pine Nuts; 1/4 cups Red Onions, Minced; 2 teaspoons Italian Seasoning

Servings: persons

1 pound Chicken Breast, Cut Into Quarters
2- 1/2 cups Reduced-sodium Chicken Stock
2 cups Water
2 Bay Leaves
1/2 cups Plain, Non-fat Greek Yogurt
1/2 cups Fresh Basil, Packed And Roughly Chopped
1 Tablespoon Garlic, Minced
1 Tablespoon Fresh Lemon Juice
1 cup Artichoke Hearts (Packed In Water), Roughly Chopped, Divided
1/2 teaspoons Salt
Pepper To Taste
1/2 cups Undried Tomatoes, Lightly Packed In Olive Oil With Herbs, Minced
2 Tablespoons Pine Nuts
1/4 cups Red Onions, Minced
2 teaspoons Italian Seasoning

1
Place chicken breast into a large pot and cover with chicken stock, water and bay leaves.
2
The chicken should be covered by about 1 inch of liquid.
3
Turn the pan to medium high heat until it just begins to simmer, and bubbles form along the outside of the chicken.
4
Once simmering, turn heat down to medium and cook until the chicken is no longer pink inside and registers 160 degrees F, about 1215 minutes.
5
Transfer to a bowl and strain a little bit of cooking liquid of top of the chicken to keep it moist while it cools.
6
While chicken cools, combine Greek yogurt, basil, garlic, lemon juice, 1/2 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.
7
Set aside.
8
Place cooled chicken on a cutting board and shred with 2 forks.
9
You should have about 2 3/4 cup of shredded chicken.
10
Toss it into a large bowl.
11
Scrape in the yogurt mixture along with the minced sun-dried tomatoes, pine nuts, red onions, and Italian seasoning.
12
Finely chop remaining artichokes and add them in as well.
13
Stir until well combined and adjust salt and pepper to taste.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Chicken Breast, Cut Into Quarters, 2- 1/2 cups Reduced-sodium Chicken Stock, 2 cups Water, 2 Bay Leaves, and more.

Yes, Mediterranean Greek Yogurt Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Greek Yogurt Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions