Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Yogurt-Lemon Chicken Salad

Jerry Stratton, October 15, 2005

This is a great version of chicken salad that uses yogurt instead of mayonnaise.

Servings: 6
Preparation Time: 15 minutes


  • 2 cups cooked, cold, shredded chicken
  • 1 cup sliced celery
  • 2 whole lemon's juice
  • 1 small onion, chopped
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 cup yogurt


  1. Mix all items together

This chicken salad is great for snacking with tortillas, and even better for sandwiches. You can even turn your chicken salad mix into a great salad by mixing with lettuce and either grapes, pineapple chunks, or some similar fruit.

You can play around with this recipe by adding finely-chopped parsley (perhaps a half cup), maybe a half-cup of finely-chopped bell pepper, or a cup of crumbled cremini mushrooms.

I usually make the chicken by putting a few pounds into a crockpot, covering it with water, and letting it sit on low for eight to ten hours. But any leftover chicken will do.

  1. <- Jerry’s Diner
  2. Artichoke Salad ->