Best 2 Chicken Salad With Scallions And Yogurt Recipes

Indulge in a symphony of flavors with our exquisite Chicken Salad with Scallions and Yogurt, a culinary masterpiece that tantalizes the taste buds with its refreshing and vibrant ingredients. This delectable salad features tender, succulent chicken, complemented by the crisp crunch of scallions and the tangy creaminess of yogurt. Infused with a harmonious blend of herbs and spices, this dish offers a delightful balance of textures and flavors that will leave you craving for more.

In this comprehensive guide, we present a collection of irresistible Chicken Salad recipes that cater to diverse preferences and dietary needs. From the classic Southern Chicken Salad to the Mediterranean-inspired Greek Chicken Salad, each recipe is carefully curated to deliver an exceptional culinary experience. Whether you're seeking a light and refreshing lunch option or a flavorful main course, our selection of recipes has something for everyone.

Embark on a culinary journey as we explore the intricacies of each recipe, providing step-by-step instructions and insightful tips to ensure success in your kitchen endeavors. Discover the art of creating the perfect chicken salad, selecting the finest ingredients, and mastering the techniques that elevate this dish from ordinary to extraordinary.

Our curated collection includes recipes that cater to various dietary preferences, including gluten-free, low-carb, and vegetarian options. From the zesty Lemon Herb Chicken Salad to the hearty Quinoa Chicken Salad, each recipe is designed to satisfy your cravings while nourishing your body.

So, prepare to tantalize your taste buds and embark on a culinary adventure with our Chicken Salad with Scallions and Yogurt. With our expert guidance and a symphony of flavors, you'll create a dish that will become a staple in your kitchen repertoire.

Let's cook with our recipes!

GREEK YOGURT CHICKEN SALAD

Greek Yogurt Chicken Salad image

This chicken salad is missing one of the classic chicken salad ingredients, mayonnaise. Instead, it uses Greek yogurt that lends some added tang and boosts the healthiness of the salad.

Provided by My Hot Southern Mess

Categories Salad

Time 1h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
2 cups cooked, shredded chicken
½ cup celery, diced

Steps:

Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 4.6 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 309.3 mg, Sugar 3.6 g

GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT

Grilled Chicken Skewers With Tarragon and Yogurt image

These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.

Provided by Clare de Boer

Categories dinner, lunch, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
8 scallions, trimmed
6 pita breads
2 1/2 cups full-fat Greek yogurt
1/4 cup fresh lime juice (from 2 limes)
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 garlic clove, crushed
1 (2-inch) piece fresh ginger, peeled and finely grated
2 teaspoons roasted cumin seeds, bruised using a mortar and pestle
1/4 cup unsalted butter (1/2 stick)
1/4 teaspoon kosher salt
2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving
1/4 cup chopped fresh tarragon, mint or both, plus more torn herbs for serving

Steps:

Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

Tips:

For the best flavor, use high-quality, plain yogurt. Greek yogurt is a great option, as it is thick and creamy.
If you don't have any scallions on hand, you can substitute a small onion, finely diced.
To make the chicken salad even more flavorful, add a teaspoon of Dijon mustard or a squeeze of lemon juice.
For a crunchy topping, add some chopped walnuts or almonds.
Serve the chicken salad on a bed of lettuce or spinach, or use it to fill sandwiches or wraps.

Conclusion:

This chicken salad with scallions and yogurt is a delicious and healthy lunch or dinner option. It is packed with protein, healthy fats, and vegetables, and it is also low in calories and carbohydrates. The yogurt adds a creamy and tangy flavor to the salad, and the scallions add a bit of sharpness. This salad is sure to be a hit with everyone who tries it!