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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.