This Easy Mixed Greens and Chicken Salad with a creamy Greek Yogurt dressing is perfect for meal prep or a quick weeknight dinner. It’s packed with protein, fresh greens, and crunchy veggies, all tossed in a delicious and healthy yogurt dressing. 

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Wash your salad greens and vegetables in a vinegar and water solution. Next chop your vegetables. I use scissors to cut my lettuce into bite size pieces. I like to eat my salads with a spoon where I am able to get most of the variety of flavors in one bite.

In a large bowl, combine the celery, cucumber, cauliflower, mixed greens, and nuts. Cook and cool your chicken. I like to use Tyson’s Rotisserie Chicken Tenders. They are cooked and frozen. They are simple to heat. After they have cooled, I cut them with my scissors into cubes and add to the salad.

Next prepare your dressing. Combine the garlic powder and Taco seasoning.  Then sprinkle the seasonings over the salad. Add the Greek yogurt to the salad and toss to coat.  Top with the SouthWestern Tortilla Strips.

Serve immediately and enjoy!

Tips:

• For a spicier kick, add a pinch of red pepper flakes to the dressing.
• You can also use 1/2 teaspoon dried oregano.
• This salad can be stored in the refrigerator for up to 3 days. Just give it a good stir before serving.

Enjoy this healthy and delicious salad!

Recipe

Easy Mixed Greens and Chicken Salad With Greek Yogurt Dressing

2 cups mixed greens, chopped

1 cups cooked and cubed chicken (breast or rotisserie chicken works great!)

1/4 cup chopped celery

1/4 cup chopped cucumber

1/4 cup chopped cauliflower

1/4 cup chopped walnuts

1/4 cup SouthWestern Tortilla Strips

For the Greek Yogurt Dressing:

1 cup plain Greek yogurt

2 teaspoons Taco seasoning

1/2 teaspoon garlic powder

Salt and pepper to taste

In a large bowl, combine the celery, cucumber, cauliflower, mixed greens, and nuts.

Cook and cool the chicken. Cut into cubes and add to the bowl of salad.

Combine the garlic powder and Taco seasoning.  Then sprinkle the seasonings over the salad. Add the Greek yogurt to the salad and toss to coat.  Top with the SouthWestern Tortilla Strips.

Serve immediately and enjoy!