Yogurt is one of my favorite ingredients. Specifically, I’m a big fan of greek yogurt. It’s thick and sour and gives a wonderful consistency and savour to this salad without having to add any mayonnaise. The poached chicken breasts are infused with flavor during the cooking process with the onion, green pepper and bay leaf broth. Once they are ready, I keep this broth to make soup or rice the next day. This salad is fulfilling, heavenly tasting and can be eaten as a appetizer or light meal. The fresh cucumber gives it a crunchiness that I find very appealing. I always try to find fresh dill, but if its not available, you may use dehydrated. Here is my version of Greek Yogurt Chicken Salad.
FYI, fellow food blogger, Celia, from Fig Jam and Lime Cordial, has a nice homemade greek yogurt recipe in her blog if you want to make it.
Greek Yogurt Chicken Salad
2 large chicken breasts (seasoned with salt or adobo) shredded
half a small yellow onion (whole piece, do not dice)
half green pepper (whole piece)
1 bay leaf
2 tbsp finely chopped red onion
1 tbsp coarsely chopped fresh dill
1/2 cup small cubes of fresh cucumber (peeled)
1/2 tsp kosher salt
1 cup greek yogurt
1. Bring about 6 cups of water to a boil to poach seasoned chicken breasts in a medium sized saucepan. Include half onion, half green pepper and bay leaf. Take chicken breasts out of saucepan once fully cooked. Let cool and shred with a fork. Save chicken broth for making soup or rice.
2. Mix shredded chicken with red onion, dill, greek yogurt, salt and cucumber and refrigerate for a couple of hours. Serve with salad, toast or on a sandwich. Great for picnics!