Greek Yogurt Chicken Salad with Wild Rice
This fresh take on chicken salad features a creamy yogurt-balsamic dressing and plenty of fresh herbs. It's a great option for leftover cooked chicken.
Ingreadients :
- ½ cup wild rice
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 2 cups broccoli florets
- ½ cup whole-milk plain Greek yogurt
- 3 tablespoons white balsamic vinegar
- 2 tablespoons minced shallots
- 1 tablespoon water
- 2 cups halved red grapes
- 1 ½ cups sliced celery
- ½ cup chopped fresh parsley
- ½ cup sliced scallions
Step by Step :
- Cook wild rice according to package directions, about 45 minutes. Fluff with a fork and set aside to cool.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over medium heat. Season chicken with 1/2 tsp. each salt and pepper. Add the chicken to the skillet; cover and cook for 8 minutes. Flip and continue to cook, covered, until the chicken is golden brown and an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 10 minutes more. Transfer the chicken to a plate. When cool enough to handle, cut into 1-inch pieces.
- Bring 3/4 cup water to a simmer in a large skillet over medium-high heat. Add broccoli; cover, reduce heat to medium-low, and cook until tender-crisp, about 4 minutes. Drain.
- Whisk yogurt, vinegar, shallots, water, and the remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl.
- Combine the wild rice, chicken, broccoli, grapes, celery, parsley, and scallions in a large bowl. Drizzle the dressing over the salad and toss to coat.
