Ingredients
Dressing
- 1/3 cup Greek yogurt
- 1 tablespoon Greek yogurt
- 1/3 cup buttermilk
- 1 tablespoon buttermilk
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon Sriracha hot sauce (adjust to taste)
Salad
- 4 cups shredded cooked chicken
- 3 large celery stalks, finely chopped
- 1/3 large red onion, finely chopped
- 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the Greek yogurt, buttermilk, whole grain mustard, fresh lemon juice, and Sriracha hot sauce until smooth and creamy, forming the base for the salad's tangy dressing.
- Combine Salad Ingredients: Add the shredded cooked chicken, finely chopped celery, chopped red onion, and coarsely chopped parsley to the dressing. Stir well to coat all the ingredients evenly with the dressing.
- Season to Taste: Taste the salad and adjust seasoning by adding salt and pepper as needed to enhance the flavors.
- Serve: Serve the chicken salad chilled or at room temperature, either on sandwich rolls or alongside fresh salad greens for a light and nutritious meal.
Notes
- For best results, use cooked chicken that is shredded while still warm for easier mixing.
- Adjust the amount of Sriracha depending on your spice preference.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe dairy-free, substitute the yogurt and buttermilk with non-dairy yogurt and plant-based milk or an alternative buttermilk.
- Adding chopped nuts like walnuts or almonds can provide extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
