Chicken Salad with Greek Yogurt

There are some recipes that just make life easier, and this Chicken Salad with Greek Yogurt is absolutely one of them. As someone who’s constantly juggling work deadlines, kids’ activities, and trying to keep healthy meals on the table, I’ve come to rely on this recipe as a true lifesaver. It’s the perfect blend of protein-packed chicken, creamy Greek yogurt, crunchy vegetables, and bright herbs – all coming together in a dish that’s as versatile as it is delicious.

What makes this chicken salad special is swapping the traditional mayonnaise for protein-rich Greek yogurt. This simple change not only creates a lighter, tangier flavor profile but also boosts the protein content and reduces the calories significantly. And trust me, you won’t miss the mayo at all! The Greek yogurt creates that perfect creamy texture while adding a subtle tanginess that complements the chicken beautifully.

I first started making this chicken salad when I was looking for healthier lunch options that wouldn’t leave me hungry an hour later. After some experimentation with different add-ins and seasonings, this version has become my go-to recipe that the whole family loves. Whether you’re meal prepping for the week, planning a picnic, or just need a quick and satisfying lunch, this chicken salad with Greek yogurt deserves a permanent spot in your recipe collection.

Why You’ll Love This Greek Yogurt Chicken Salad

You’re going to become obsessed with this chicken salad for so many reasons:

• Healthier option: Using Greek yogurt instead of mayonnaise significantly reduces calories and fat while boosting protein
• Quick and easy: Ready in just 15 minutes if you use pre-cooked chicken
• Meal prep friendly: Keeps beautifully in the fridge for 3-4 days
• Versatile: Enjoy it in sandwiches, wraps, on salads, with crackers, or stuffed in avocados
• Customizable: Easy to adapt based on what you have on hand or personal preferences
• Kid-friendly: The mild, creamy flavor appeals to picky eaters too
• Budget-friendly: Makes great use of leftover chicken or rotisserie chicken

The first time I served this healthier chicken salad to my family, I was honestly a bit nervous about the Greek yogurt swap. But they devoured it without even noticing the difference! Now it’s become our standard version, and I love knowing we’re getting all that extra protein without the heavy mayo.

Ingredients You’ll Need

For the chicken salad base:

• 3 cups cooked chicken, diced or shredded (about 1 pound)
• 1 cup plain Greek yogurt (full-fat or 2% works best)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill (or 1½ teaspoons fresh)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

For mix-ins:

• ⅔ cup diced celery (about 2 stalks)
• ½ cup diced red onion
• ½ cup halved red grapes
• ⅓ cup chopped walnuts, lightly toasted
• 2 tablespoons fresh parsley, chopped
• Optional: 1 diced apple for extra sweetness and crunch

How to Make the Best Chicken Salad with Greek Yogurt

Step 1: Prepare Your Chicken

The foundation of great chicken salad starts with perfectly cooked, well-seasoned chicken. Here are several options:

1. Use a rotisserie chicken: This is my go-to time-saving hack! Simply remove the skin and shred or dice the meat. A standard rotisserie chicken typically yields about 3-4 cups of meat.
2. Poach chicken breasts: Place 1 pound of boneless, skinless chicken breasts in a pot and cover with water or chicken broth. Add a bay leaf, a few peppercorns, and a pinch of salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the internal temperature reaches 165°F. Let cool before dicing or shredding.
3. Use leftover grilled or roasted chicken: This adds a wonderful flavor dimension to your chicken salad.
4. Instant Pot method: Place chicken breasts with 1 cup of broth or water in your Instant Pot. Cook on high pressure for 10 minutes (for fresh) or 12 minutes (for frozen), followed by a 10-minute natural release.

Whichever method you choose, be sure to let your chicken cool completely before mixing it with the other ingredients.

Pro tip: For the best texture, I prefer to hand-shred or dice the chicken rather than using a food processor, which can make the chicken too fine or pasty.

Step 2: Mix Your Greek Yogurt Dressing

The creamy, tangy dressing is what makes this chicken salad special. Here’s how to get it just right:

1. In a large bowl, combine the Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, onion powder, dried dill, salt, and pepper.
2. Whisk until smooth and well combined. The honey balances the tanginess of the yogurt, while the Dijon adds depth of flavor.
3. Taste and adjust seasonings as needed. Remember that the flavors will meld and develop as the chicken salad chills, so it’s okay if it seems slightly over-seasoned at first.

Pro tip: For the creamiest results, use full-fat or 2% Greek yogurt rather than non-fat. The higher fat content provides better texture and flavor, while still being much lighter than traditional mayonnaise.

Step 3: Combine Everything Together

Now it’s time to bring all the elements together:

1. Add the cooled, diced chicken to the bowl with the Greek yogurt dressing.
2. Fold in the diced celery, red onion, halved grapes, toasted walnuts, and chopped parsley.
3. Gently fold everything together until the chicken and mix-ins are evenly coated with the dressing.
4. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Pro tip: Reserve a few herb leaves and nuts for garnishing just before serving. This small detail makes the presentation much more appealing, especially if you’re serving guests.

Endless Variations for Greek Yogurt Chicken Salad

What I love about this recipe is how adaptable it is. Here are some of my favorite variations:

Fruit Additions

• Apple Cranberry: Add diced apple and dried cranberries for sweetness
• Tropical: Mix in diced pineapple and mango with a hint of curry powder
• Berry Delicious: Fold in fresh blueberries and strawberries for a summer version
• Autumn Harvest: Incorporate diced pears and dried cherries

Nut and Seed Options

• Substitute sliced almonds or pecans for the walnuts
• Try pepitas (pumpkin seeds) for a nut-free option
• Add sunflower seeds for extra crunch
• Mix in some pine nuts for Mediterranean flair

Herb Variations

• Fresh dill: Brightens the flavor beautifully
• Tarragon: Adds a subtle licorice note that pairs wonderfully with chicken
• Basil: Creates an Italian-inspired version
• Cilantro and lime: Replaces parsley and lemon for a Southwestern twist

Protein Alternatives

• Use leftover turkey instead of chicken
• Mix in hard-boiled eggs for extra protein
• Add white beans for a partial vegetarian version
• Incorporate canned tuna for a tuna-chicken hybrid salad

How to Serve Chicken Salad with Greek Yogurt

This versatile chicken salad works wonderfully in multiple formats:

• Classic sandwich: Serve between slices of whole grain bread with lettuce and tomato
• Wrap it up: Spread inside a whole wheat or spinach tortilla with mixed greens
• Lettuce cups: Spoon into butter lettuce or romaine hearts for a low-carb option
• Stuffed avocados: Halve an avocado, remove the pit, and fill with chicken salad
• Over greens: Serve a scoop over mixed greens with extra veggies for a complete salad
• With crackers or crostini: Offer as an appetizer or light lunch
• Cucumber rounds: Top sliced cucumbers for a refreshing, crunchy bite
• Hollowed tomatoes: Stuff into tomatoes with the centers removed for an elegant presentation

For a complete meal, I love to pair this chicken salad with fresh fruit, vegetable sticks, or a cup of tomato soup. It’s also perfect for picnics, potlucks, and meal prep containers!

Make-Ahead and Storage Tips

This chicken salad with Greek yogurt is perfect for making ahead! Here’s how to store it properly:

• Refrigerator storage: Keep in an airtight container for 3-4 days.
• Do not freeze: Unfortunately, Greek yogurt-based salads don’t freeze well, as the yogurt can separate and become watery when thawed.
• Meal prep idea: Prepare a large batch on Sunday and portion into individual containers for grab-and-go lunches throughout the week.
• Refresh before serving: If the chicken salad seems a bit dry after refrigeration, stir in an additional tablespoon of Greek yogurt to refresh the creaminess.
• Apple tip: If including apple, toss the diced pieces in a bit of lemon juice before adding to prevent browning.

Pro tip: For meal prep, consider keeping the nuts separate until just before eating to maintain their crunch.