Greek Yogurt Chicken Salad

Why You’ll Love This Recipe

Greek Yogurt Chicken Salad is a lighter, healthier alternative to traditional chicken salad, replacing mayonnaise with creamy Greek yogurt. This dish is full of flavor, protein, and nutrients, with a combination of tender chicken, crunchy vegetables, and a tangy dressing. It’s quick to make, versatile, and can be served in so many ways—on its own, in a wrap, or as a topping for a salad. Whether you’re looking for a meal prep option or a simple, nutritious lunch, this chicken salad is sure to become a staple in your recipe collection.

Ingredients

• 2 cups cooked chicken breast, shredded or chopped

• 1/2 cup plain Greek yogurt

• 1 tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1/4 cup celery, finely chopped

• 1/4 cup red onion, finely chopped

• 1/4 cup red bell pepper, diced (optional)

• 1/4 cup grapes, halved (optional, for a touch of sweetness)

• 1 tbsp fresh parsley, chopped

• Salt and pepper to taste

• 1 tbsp olive oil (optional, for added richness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large mixing bowl, combine the shredded or chopped chicken, Greek yogurt, Dijon mustard, and lemon juice.

2. Add the celery, red onion, red bell pepper (if using), grapes (optional), and parsley to the bowl.

3. Stir everything together until well combined.

4. Season with salt and pepper to taste, and drizzle with olive oil (if using) for extra creaminess.

5. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.

6. Serve on a bed of greens, in a sandwich, or with crackers.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Total time: 10-15 minutes

Variations

• Add more protein: Include a hard-boiled egg or some chopped nuts (like almonds or walnuts) for added protein and crunch.

• Spicy twist: Add a dash of hot sauce, sriracha, or some diced jalapeños for a spicy kick.

• Use different veggies: You can also add diced cucumber, carrots, or even apple slices for a sweet twist.

• Vegan version: Replace the chicken with chickpeas or tofu for a plant-based alternative.

• Herb variations: Swap parsley with dill, cilantro, or chives for a different flavor profile.

Storage/Reheating

• Store leftover Greek Yogurt Chicken Salad in an airtight container in the refrigerator for up to 3 days.

• This salad is best enjoyed cold, and it doesn’t need reheating. However, if you have leftovers, it’s a great make-ahead meal for the next day.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works great for this recipe! It saves time and adds extra flavor. Just be sure to remove the skin and shred the chicken before using it.

2. Can I use low-fat or fat-free Greek yogurt?

Yes, you can use low-fat or fat-free Greek yogurt if you’re looking to reduce the fat content, but full-fat Greek yogurt adds more creaminess and richness.

3. How long does this chicken salad last in the fridge?

The salad will last in the fridge for up to 3 days. After that, the vegetables may soften, but the flavor will still be good.

4. Can I add fruit to this salad?

Yes, adding fruits like grapes, apples, or dried cranberries can add a sweet touch that complements the savory chicken and yogurt dressing.

5. Can I make this ahead of time?

Yes! This salad actually tastes better after it sits in the fridge for a little while as the flavors meld together. Make it ahead for meal prep, and enjoy it throughout the week.

6. Can I use mayonnaise instead of Greek yogurt?

Yes, you can substitute mayonnaise if you prefer, but the Greek yogurt gives the salad a tangy flavor and a healthier twist.

7. Can I use frozen chicken breast for this recipe?

Yes, you can use frozen chicken breast. Just make sure to cook and cool it before using it in the salad. You can cook the chicken ahead of time and shred it, or use pre-cooked chicken.

8. How can I make this salad spicier?

For a spicy version, add a teaspoon of sriracha or some chopped jalapeños to the mixture, or season with chili powder for a mild heat.

9. Can I serve this salad in a wrap?

Absolutely! This Greek Yogurt Chicken Salad makes a great filling for wraps or pita bread. You can also serve it in a lettuce wrap for a low-carb option.

10. Can I freeze this salad?

It’s not recommended to freeze chicken salad that contains Greek yogurt, as the yogurt can separate and lose its creamy texture when thawed. It’s best to store it in the fridge and enjoy it within 3 days.

Conclusion

Greek Yogurt Chicken Salad is a light, creamy, and healthy take on a classic dish. By swapping out mayonnaise for Greek yogurt, you get a flavorful, protein-packed salad that’s perfect for lunches, snacks, or light dinners. With its versatility, you can easily customize it with your favorite veggies, fruits, or seasonings, making it a dish that never gets boring. Whether served in a wrap, on a salad, or with crackers, this chicken salad is a simple, nutritious, and delicious meal that’s sure to become a regular in your meal rotation.

Greek Yogurt Chicken Salad

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Greek Yogurt Chicken Salad is a creamy, healthy twist on the classic chicken salad. Made with lean chicken, fresh vegetables, and Greek yogurt, it’s a protein-packed dish that’s perfect for lunch, a light dinner, or a satisfying sandwich filling.

• Author: Laura
• Prep Time: 10 minutes
• Total Time: 10-15 minutes
• Yield: 4 servings
• Category: Lunch, Snack
• Method: No-cook
• Cuisine: American

Ingredients

1. 2 cups cooked chicken breast, shredded or chopped
   
   1/2 cup plain Greek yogurt
   
   1 tbsp Dijon mustard
   
   1 tbsp fresh lemon juice
   
   1/4 cup celery, finely chopped
   
   1/4 cup red onion, finely chopped
   
   1/4 cup red bell pepper, diced (optional)
   
   1/4 cup grapes, halved (optional)
   
   1 tbsp fresh parsley, chopped
   
   Salt and pepper to taste
   
   1 tbsp olive oil (optional, for added richness)

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Instructions

In a large mixing bowl, combine the shredded or chopped chicken, Greek yogurt, Dijon mustard, and lemon juice.

1. Add the celery, red onion, red bell pepper (if using), grapes (optional), and parsley to the bowl.
2. Stir everything together until well combined.
3. Season with salt and pepper to taste, and drizzle with olive oil (if using) for extra creaminess.
4. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve on a bed of greens, in a sandwich, or with crackers.

Notes

• Add more protein: Include a hard-boiled egg or some chopped nuts (like almonds or walnuts) for added protein and crunch.
• Spicy twist: Add a dash of hot sauce, sriracha, or some diced jalapeños for a spicy kick.
• Use different veggies: You can also add diced cucumber, carrots, or even apple slices for a sweet twist.
• Vegan version: Replace the chicken with chickpeas or tofu for a plant-based alternative.
• Herb variations: Swap parsley with dill, cilantro, or chives for a different flavor profile.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 4g
• Sodium: 400mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 60mg