Greek Yogurt Chicken Salad – A Fresh, Light, and Satisfying Lunch

Greek Yogurt Chicken Salad is the kind of recipe you keep on repeat. It’s creamy without being heavy, full of crunch, and easy to customize with what you have on hand. Whether you’re meal-prepping for the week or throwing together a quick lunch, this recipe has your back.

It tastes great on toast, tucked into lettuce wraps, or scooped over greens. Best of all, it comes together fast and still feels wholesome and satisfying.

Greek Yogurt Chicken Salad - A Fresh, Light, and Satisfying Lunch

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 3 cups cooked chicken, chopped or shredded (rotisserie works great)
• 3/4 cup plain Greek yogurt (2% or whole milk for best texture)
• 1 to 2 tablespoons mayonnaise (optional, for extra richness)
• 1 tablespoon Dijon mustard
• 2 to 3 teaspoons fresh lemon juice, plus more to taste
• 1 teaspoon honey or maple syrup (optional, balances the tang)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 ribs celery, finely diced
• 1/4 cup red onion, finely minced (or use green onions)
• 1/3 cup grapes, halved (red or green) or 1 small apple, diced
• 1/4 cup toasted sliced almonds, chopped walnuts, or pecans
• 2 tablespoons fresh dill or parsley, chopped
• Optional add-ins: 2 tablespoons chopped pickles or capers, 1 tablespoon olive oil, 1/4 cup diced cucumber, 1/4 cup dried cranberries

Method

 

1. Make the dressing: In a large bowl, whisk Greek yogurt, mayonnaise (if using), Dijon, lemon juice, honey, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning.
2. Prep the mix-ins: Dice the celery, mince the onion, halve the grapes (or dice the apple), and chop the nuts and herbs.
3. Add the chicken: Fold the chopped or shredded chicken into the bowl with the dressing until coated.
4. Stir in crunch and color: Add celery, onion, fruit, nuts, and herbs. Gently mix to combine without mashing the chicken.
5. Adjust to taste: Add a pinch more salt, a squeeze of lemon, or an extra spoon of yogurt if it needs more creaminess. If it tastes flat, a small splash of lemon and a tiny pinch of salt usually does the trick.
6. Chill (optional but recommended): Cover and refrigerate for 20–30 minutes. This helps the flavors meld and the texture firm up.
7. Serve: Spoon onto toasted sourdough, stuff into a pita, wrap in lettuce leaves, or serve over mixed greens with cucumber and tomatoes.

What Makes This Recipe So Good

• Lighter than mayo-based salads: Greek yogurt gives you that creamy texture with more protein and less fat.
• Balanced flavors: Bright lemon, fresh herbs, and a touch of Dijon keep it lively and not bland.
• Great texture: Crunchy celery and nuts play perfectly against tender chicken.
• Easy to customize: Swap fruits, nuts, herbs, or veggies to match your taste and pantry.
• Perfect for meal prep: Stays tasty for days and packs well for lunches.

Ingredients

• 3 cups cooked chicken, chopped or shredded (rotisserie works great)
• 3/4 cup plain Greek yogurt (2% or whole milk for best texture)
• 1 to 2 tablespoons mayonnaise (optional, for extra richness)
• 1 tablespoon Dijon mustard
• 2 to 3 teaspoons fresh lemon juice, plus more to taste
• 1 teaspoon honey or maple syrup (optional, balances the tang)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 ribs celery, finely diced
• 1/4 cup red onion, finely minced (or use green onions)
• 1/3 cup grapes, halved (red or green) or 1 small apple, diced
• 1/4 cup toasted sliced almonds, chopped walnuts, or pecans
• 2 tablespoons fresh dill or parsley, chopped
• Optional add-ins: 2 tablespoons chopped pickles or capers, 1 tablespoon olive oil, 1/4 cup diced cucumber, 1/4 cup dried cranberries

Instructions

1. Make the dressing: In a large bowl, whisk Greek yogurt, mayonnaise (if using), Dijon, lemon juice, honey, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning.
2. Prep the mix-ins: Dice the celery, mince the onion, halve the grapes (or dice the apple), and chop the nuts and herbs.
3. Add the chicken: Fold the chopped or shredded chicken into the bowl with the dressing until coated.
4. Stir in crunch and color: Add celery, onion, fruit, nuts, and herbs.

   Gently mix to combine without mashing the chicken.

5. Adjust to taste: Add a pinch more salt, a squeeze of lemon, or an extra spoon of yogurt if it needs more creaminess. If it tastes flat, a small splash of lemon and a tiny pinch of salt usually does the trick.
6. Chill (optional but recommended): Cover and refrigerate for 20–30 minutes. This helps the flavors meld and the texture firm up.
7. Serve: Spoon onto toasted sourdough, stuff into a pita, wrap in lettuce leaves, or serve over mixed greens with cucumber and tomatoes.

How to Store

• Refrigerator: Store in an airtight container for 3 to 4 days.
• Avoid sogginess: Keep watery add-ins like cucumber or tomatoes separate and add right before serving.
• Meal prep tip: If making a large batch, portion into single-serve containers for easy grab-and-go lunches.
• Refreshing leftovers: Stir just before serving and add a squeeze of lemon to brighten the flavor after a day or two.

Health Benefits

• Higher protein, lower fat: Greek yogurt boosts protein compared to mayonnaise-heavy salads while keeping calories in check.
• Probiotics: Yogurt contains live cultures that can support gut health, depending on the brand.
• Nutrient-dense add-ins: Celery and onions add fiber and antioxidants, while nuts contribute healthy fats and extra protein.
• Balanced meal: Pair it with whole grains or leafy greens for a satisfying, macro-friendly plate.

Common Mistakes to Avoid

• Using only nonfat yogurt: Nonfat can taste chalky and watery.

  Use 2% or whole milk yogurt for the best texture.

• Skipping seasoning: Without enough salt, acid, or mustard, the salad can taste dull. Always taste and adjust at the end.
• Overmixing: Stir gently to keep the chicken pieces intact and the salad from turning mushy.
• Adding watery vegetables too early: Cucumbers and tomatoes release liquid. Add them just before serving or pat them dry.
• Not chilling: A brief rest in the fridge helps the flavors come together and improves texture.

Alternatives

• Protein swaps: Use turkey, canned tuna, or shredded rotisserie turkey.

  For a vegetarian twist, try chickpeas or diced extra-firm tofu.

• Dairy-free option: Use a thick, unsweetened dairy-free yogurt (like coconut or almond-based) and add 1 teaspoon olive oil for richness.
• Flavor variations:
  • Mediterranean: Add chopped cucumber, cherry tomatoes, olives, and feta; season with oregano.
  • Curry: Stir in 1 to 2 teaspoons curry powder and swap grapes for diced mango or golden raisins.
  • Spicy: Add a pinch of cayenne or a spoon of harissa or sriracha.
• Crunch swaps: Try sunflower seeds, pepitas, or chopped pistachios.
• Low-carb serving ideas: Serve in lettuce cups, stuffed avocados, or over spiralized cucumber.

FAQ

Can I use canned chicken?

Yes. Drain it well and break it up gently before mixing. It’s convenient, but be sure to taste and adjust seasoning since canned chicken can be bland.

What kind of Greek yogurt works best?

A thicker yogurt, preferably 2% or whole milk, gives the creamiest result.

Nonfat can work in a pinch but may need a splash of olive oil for richness.

How do I cook chicken for this recipe?

Poach chicken breasts in salted water with a bay leaf until just cooked, then cool and shred. You can also bake or air-fry, but avoid overcooking to keep it tender.

Can I make it ahead?

Absolutely. It tastes even better after a few hours.

For best texture, add nuts just before serving to keep them crunchy.

What if my salad seems too thick?

Stir in a small splash of lemon juice or a teaspoon of olive oil. You can also thin it with a spoonful of milk or a bit more yogurt.

How can I make it sweeter without adding sugar?

Use halved grapes, diced apple, or a small amount of finely chopped dried fruit like cranberries or apricots.

Is this recipe gluten-free?

Yes, the salad itself is gluten-free. Just serve it with gluten-free bread, crackers, or lettuce wraps if needed.

Can I freeze Greek yogurt chicken salad?

Freezing isn’t ideal.

The yogurt may separate and the texture will suffer. It’s best enjoyed fresh within a few days.

Wrapping Up

Greek Yogurt Chicken Salad is simple, bright, and adaptable. It delivers satisfying protein and a creamy texture without the heaviness of traditional mayo-based versions.

Keep the basics the same, play with add-ins you love, and you’ll have a reliable meal that works for busy weekdays and easy weekend lunches alike. Make a batch, chill it, and enjoy it your way—on toast, over greens, or straight from the bowl.