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Greek Yogurt Chicken Salad (Use Non-Fat Yogurt Instead of Mayo) - Light, Tangy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 3 cups, chopped or shredded (rotisserie chicken or poached chicken works well)
  • Non-fat Greek yogurt: 3/4 to 1 cup, depending on how creamy you like it
  • Celery: 2 ribs, finely chopped
  • Red grapes: 1 cup, halved (or use diced apples for a crisp swap)
  • Red onion or scallions: 1/4 cup, finely minced
  • Fresh herbs: 2–3 tablespoons chopped dill, parsley, or a mix
  • Lemon juice: 1–2 tablespoons, to taste
  • Dijon mustard: 1–2 teaspoons for depth and brightness
  • Honey or maple syrup (optional): 1/2 teaspoon to balance tang
  • Garlic powder: 1/4 teaspoon (or 1 small grated garlic clove)
  • Salt and black pepper: to taste
  • Toasted sliced almonds or chopped walnuts (optional): 1/4–1/3 cup for crunch
  • Extras (optional): chopped cucumber, sliced radishes, or a handful of baby spinach to mix in
  • For serving: whole-grain bread, wraps, lettuce cups, or mixed greens

Method
 

  1. Prep the chicken: Chop or shred cooked chicken into bite-size pieces. Aim for even pieces so the salad coats well.
  2. Mix the dressing: In a large bowl, whisk non-fat Greek yogurt, lemon juice, Dijon, honey (if using), garlic powder, salt, and pepper. Taste and adjust acidity or sweetness.
  3. Add the crunch: Stir in celery, onion, and herbs. Fold until evenly distributed.
  4. Combine: Add chicken and grapes. Toss gently to coat without smashing the fruit.
  5. Finish with nuts: Fold in toasted almonds or walnuts, if using. Add more salt, pepper, or lemon to taste.
  6. Chill (optional): Cover and refrigerate for 20–30 minutes to let flavors meld.
  7. Serve: Spoon into lettuce cups, pile onto whole-grain toast, roll in a wrap, or serve over greens. Add extra herbs on top for freshness.