My Favorite Greek Yogurt Chicken Salad (Light, Fresh & Delicious!)

Why This Greek Yogurt Chicken Salad Recipe Just Works

Okay, confession time: I haven’t always been the biggest fan of traditional chicken salad. So often, it feels heavy, swimming in mayonnaise, and honestly, a little… boring? But then I discovered the magic of using Greek yogurt instead. Game changer! I first tried making Greek Yogurt Chicken Salad years ago when I was looking for lighter lunch options that still felt satisfying. That first bite was a revelation – tangy, bright, packed with flavor and protein, but without that heavy feeling. It tasted *fresh*. Since then, this recipe has become my absolute go-to, whether I’m packing lunches, prepping for a picnic, or just need a quick, healthy dinner.

What makes this particular recipe so darn good? It’s all about balance. The tangy Greek yogurt pairs perfectly with tender chicken, crunchy celery, zesty red onion, and loads of fresh herbs. A squeeze of lemon juice and a touch of Dijon mustard wake everything up. It’s incredibly simple to throw together (especially if you use leftover or rotisserie chicken!), feels wonderfully light yet satisfying, and is packed with protein. This healthy chicken salad is proof that you don’t need mayo to make an incredibly flavorful and creamy chicken salad.

Tired of heavy, mayo-laden salads? You’ve come to the right place. Let’s make some seriously delicious Greek Yogurt Chicken Salad together!

Yield: Makes about 4 cups (Serves 4-6)
Prep time: 15 minutes (if chicken is already cooked)
Cook time: 0 minutes (if chicken is cooked!)
Chill time: 30 minutes (recommended for flavors to meld)
Total time: About 45 minutes

What You’ll Need For This Amazing Chicken Salad

The beauty of this recipe is its simplicity and flexibility. Here’s what forms the delicious base:

For the Salad:

• 3 cups Cooked Chicken – Shredded or diced. Rotisserie chicken is a fantastic shortcut! You can also poach or bake chicken breasts. About 1.5 lbs raw chicken yields roughly 3 cups cooked.
• 1 cup Plain Greek Yogurt – Full-fat or low-fat works great. Use plain, unsweetened! The thicker the yogurt, the creamier the salad.
• 1/2 cup Celery – Finely chopped. Essential for that signature crunch!
• 1/4 cup Red Onion – Finely chopped. Adds a nice bite. Soak chopped onion in cold water for 10 mins to mellow its flavor if you prefer.
• 1/4 cup Fresh Dill – Chopped. Or use fresh parsley, chives, or a mix! Fresh herbs are key here.
• 1 tbsp Fresh Lemon Juice – Brightens everything up!
• 1 tsp Dijon Mustard – Adds a lovely little tang and depth.
• Salt and Freshly Ground Black Pepper – To taste. Start with 1/2 tsp salt and 1/4 tsp pepper and adjust.

Optional (But Delicious!) Add-Ins:

• Seedless Grapes – Halved or quartered (red or green)
• Chopped Nuts – Toasted pecans, walnuts, or sliced almonds
• Dried Cranberries or Cherries
• Diced Apple (like Honeycrisp or Fuji)
• Diced Cucumber (seedless or seeds removed)
• A pinch of Garlic Powder or Onion Powder

Helpful Kitchen Tools

Nothing fancy needed for this easy recipe!

• Large Mixing Bowl
• Cutting Board and Sharp Knife
• Measuring Cups and Spoons
• Fork or Spatula – For mixing everything together.
• (Optional) Forks for Shredding Chicken – If you’re not dicing.

Let’s Make Greek Yogurt Chicken Salad Step-by-Step

Seriously, this couldn’t be much easier. Let’s whip up this fantastic chicken salad with Greek yogurt!

1. Prep the Chicken: If you haven’t already, cook your chicken until done (internal temp of 165°F / 74°C). Let it cool slightly. Shred the chicken using two forks or dice it into bite-sized pieces. Place the prepared chicken in your large mixing bowl. Using leftover or rotisserie chicken makes this step lightning fast!
2. Combine Dressing Ingredients: In a smaller, separate bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard. Season this mixture with salt and pepper. Give it a taste – this is your base dressing.
3. Add Veggies & Herbs to Chicken: Add the chopped celery, red onion, and fresh dill (or your chosen herbs) to the bowl with the chicken.
4. Mix it All Together: Pour the Greek yogurt dressing over the chicken, veggies, and herbs. Gently fold and stir everything together until the chicken is evenly coated. Be careful not to overmix, especially if using shredded chicken, as it can make the chicken tough or mushy.
5. Stir in Optional Add-ins: If you’re using grapes, nuts, dried fruit, or any other extras, gently fold them in now.
6. Taste and Adjust: Give the chicken salad a taste. Does it need more salt? More pepper? A little more lemon juice for brightness? Adjust the seasonings until it tastes perfect to you.
7. Chill (Recommended!): Cover the bowl tightly and refrigerate the Greek Yogurt Chicken Salad for at least 30 minutes before serving. This chilling time is important! It allows all those wonderful flavors to meld together beautifully. Trust me, it tastes even better after it sits for a bit.
8. Serve: Give the chilled salad a quick stir and serve it up! See serving ideas below.

Pro Tips, Fun Variations & Storing Your Salad

Want to make your Greek Yogurt Chicken Salad even better? Here are my best tips!

My Top Secrets for Success

• Use Quality Greek Yogurt: Plain, unsweetened is key. Full-fat gives the richest flavor and creamiest texture, but low-fat works well too. Avoid non-fat if possible, as it can be watery. Strain thinner yogurt through cheesecloth if needed.
• Don’t Skimp on Fresh Herbs: They make a HUGE difference! Dill, parsley, chives, even tarragon or cilantro can work depending on your preference.
• Chill Before Serving: I know I mentioned it, but it’s worth repeating. Letting the flavors marry in the fridge for at least 30 minutes (or even a few hours) elevates the whole salad.
• Cool Your Chicken: Make sure your cooked chicken isn’t hot when you mix it with the yogurt, or it can make the dressing thin and potentially affect the yogurt’s texture.
• Taste As You Go: Especially with salt and lemon juice. Adjust to your personal preference.
• Rotisserie Chicken Hack: Seriously the easiest way! Just pull the meat off the bone and shred or chop. So much flavor already built-in.

Fun Ways to Mix It Up

• Curried Chicken Salad: Add 1-2 teaspoons of curry powder and a handful of raisins or chopped cashews to the mix.
• Mediterranean Twist: Add chopped sun-dried tomatoes, Kalamata olives, and maybe some feta cheese. Use oregano instead of dill.
• Spicy Kick: Stir in a pinch of cayenne pepper, some finely chopped jalapeño, or a dash of your favorite hot sauce.
• Avocado Creaminess: Mash half an avocado and stir it into the Greek yogurt dressing for extra creaminess and healthy fats (note: this may brown slightly over time).
• Extra Veggie Crunch: Add finely diced bell peppers (any color), shredded carrots, or chopped water chestnuts.

Making It Ahead & Storing Your Salad

• Perfect for Meal Prep: This salad is fantastic for making ahead! Prepare it completely and store it in the fridge.
• Storage: Keep the Greek Yogurt Chicken Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days.
• Stir Before Serving: Sometimes a little liquid can separate slightly upon sitting (especially if using lower-fat yogurt). Just give it a good stir before serving again.
• Freezing Not Recommended: Greek yogurt doesn’t freeze well in this application; the texture can become watery and separated upon thawing. Best enjoyed fresh!

How to Serve Your Greek Yogurt Chicken Salad

This versatile salad is great in so many ways!

• On croissants, toast, pita bread, or wraps for delicious sandwiches.
• Served in lettuce cups (like butter lettuce or romaine) for a low-carb option.
• Scooped onto crackers or cucumber slices for an easy appetizer.
• Served over a bed of mixed greens for a light and healthy main salad.
• Stuffed into avocado halves or hollowed-out tomatoes.

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Got Questions About Making Greek Yogurt Chicken Salad? I’ve Got Answers!

What kind of Greek yogurt is best?

Plain, unsweetened Greek yogurt is essential! I prefer full-fat (like 5%) or low-fat (2%) for the best creamy texture and flavor. Avoid non-fat if you can, as it tends to be less creamy and potentially more watery. The thicker the yogurt, the better!

Can I use regular yogurt instead of Greek yogurt?

You *can*, but it won’t be the same. Regular yogurt is much thinner and less tangy than Greek yogurt. Your salad would likely be quite runny. If you only have regular yogurt, you could try straining it through cheesecloth for several hours or overnight to thicken it significantly, essentially making your own Greek-style yogurt.

How long does this chicken salad last in the fridge?

Stored properly in an airtight container, this Greek Yogurt Chicken Salad will keep well in the refrigerator for about 3 to 4 days. Perfect for meal prepping lunches!

Can I use leftover chicken or rotisserie chicken?

Absolutely! Using leftover cooked chicken or store-bought rotisserie chicken is my favorite shortcut for this recipe. It makes preparation incredibly fast and easy. Just make sure the chicken is cooled before mixing.

Is this recipe healthier than traditional chicken salad?

Generally, yes! Greek yogurt typically has significantly less fat and more protein than mayonnaise, making this version a lighter, higher-protein option compared to classic mayo-based chicken salad. The exact nutritional comparison depends on the type of yogurt and mayo used, of course.

Ready to Make the Best Greek Yogurt Chicken Salad Ever?

See? Making a delicious, healthy chicken salad doesn’t have to involve a ton of mayo! This Greek Yogurt Chicken Salad is packed with fresh flavors, satisfying textures, and plenty of protein to keep you going. It’s creamy, tangy, crunchy, and just plain good. Whether you pile it on bread, scoop it into lettuce cups, or eat it straight from the bowl (no judgment here!), I think you’ll absolutely love this lighter take on a classic.

Give it a try and let me know what you think! What are your favorite add-ins? Share in the comments below!