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Creamy Chicken Salad

Servings 6 people


  • 3 chicken breasts diced
  • 2 celery stalks sliced
  • ½ green pepper diced
  • 3 green onions diced


  • 1/4 cup plain yogurt
  • ¼ cup mayonnaise
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1/8 tsp dill
  • ¼ tsp salt
  • 2 tbsp. lemon juice
  • 2 tbsp. water


  1. In a stainless steel pot, cook chicken breasts until done, for roughly 15-20 minutes or until all juices are absorbed. Season with salt and freshly ground pepper. Once cooked, set aside to cool.
  2. Prepare the dressing by placing all the dressing ingredients in a bowl and whisking them until combined. Set aside.
  3. In a bowl, add the cooked chicken, celery, pepper, green onions and dressing. Mix together.
  4. Enjoy immediately or store in an airtight container in the fridge for 2-3 days.

Recipe Notes

  • You may notice the next day that there is some liquid that’s drained from the mixture. This is the whey liquid from the yogurt. Simply drain the excess liquid and enjoy the salad.



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