Greek Yogurt Chicken Salad Recipe
If you’re looking to shake up your regular lunch routine with something flavorful, bright, and refreshingly light, this Greek Yogurt Chicken Salad is about to become your new go-to. It’s the kind of salad that feels just a little bit fancy but is so simple and wholesome, you’ll want to make it every week. Tender chicken mingles with crisp celery, sweet grapes or cranberries, and crunchy nuts; all bound together by a creamy, tangy Greek yogurt dressing that’s the real star of the show. Whether you’re craving a high-protein, gluten-free meal or just want a delicious way to use leftover chicken, this Greek Yogurt Chicken Salad is bursting with freshness in every bite.
Ingredients You’ll Need
It’s amazing how a handful of accessible, everyday ingredients can transform chicken into something irresistible! Each element brings its own pop of texture, taste, or color, turning a humble salad into a vibrant, crave-worthy dish.
- Cooked chicken (2 cups, shredded or diced): The hearty base—use rotisserie, poached, or leftover roasted chicken for unbeatable texture and protein.
- Plain Greek yogurt (1/2 cup): The luscious dressing hero—gives this salad creaminess with extra tang and protein.
- Mayonnaise (1 tablespoon, optional): Adds silky richness if you love that classic creamy chicken salad vibe (but it’s still great without it).
- Dijon mustard (1 teaspoon): Sneaks in a bit of zip and sharpness, brightening the dressing.
- Celery stalk (1, finely chopped): Delivers fresh crunch in every mouthful, balancing out the creaminess.
- Red onion (1/4 cup, finely chopped): Offers a gentle bite and a gorgeous pop of color.
- Red grapes (1/4 cup, halved) or dried cranberries: Add juicy sweetness or tangy chew—choose your favorite or mix both for a twist.
- Chopped walnuts or almonds (2 tablespoons, optional): Infuse toasty, nutty crunch and extra nutrition.
- Fresh parsley (1 tablespoon, chopped): Bursts with color and a touch of herbaceous freshness.
- Lemon juice (1 teaspoon): Brings a citrusy brightness that wakes up all the flavors.
- Garlic powder (1/4 teaspoon): Gives subtle depth and a warm, savory undertone.
- Salt and pepper (to taste): Essential for rounding out every savory and sweet note.
How to Make Greek Yogurt Chicken Salad
Step 1: Whip Up the Creamy Dressing
In a medium bowl, combine the Greek yogurt, optional mayonnaise, Dijon mustard, lemon juice, garlic powder, a pinch of salt, and plenty of black pepper. Whisk everything together until completely smooth and creamy. This dressing is what makes Greek Yogurt Chicken Salad feel so fresh and light, but still rich enough to satisfy those chicken salad cravings. Don’t be afraid to taste and tweak the seasoning before moving on!
Step 2: Add the Chicken and Crunchy Mix-Ins
Toss your cooked chicken, chopped celery, and red onion into the dressing. Fold in the grapes or dried cranberries for little surprise bursts of sweetness, and sprinkle in the walnuts or almonds if you’re feeling that nutty crunch. Each element brings its own personality, making this Greek Yogurt Chicken Salad far from boring. Make sure everything is evenly coated and glistening with that tangy sauce.
Step 3: Freshen Up and Chill
Scatter in the chopped parsley for a fresh herbal sparkle, and give the whole mixture a gentle stir. Cover the bowl and let your salad chill in the fridge for at least 15 minutes—trust me, this quick step lets the flavors mingle and bloom into something extra special. If you have time, letting it rest even longer only improves the taste.
Step 4: Taste and Adjust
Before serving, give it one more taste for seasoning. Maybe a little extra squeeze of lemon juice or a final sprinkle of salt and pepper will get it just right for your palate. The beauty of Greek Yogurt Chicken Salad is how customizable it is, so make it your own!
How to Serve Greek Yogurt Chicken Salad
Garnishes
Garnishing your chicken salad is more than just a final flourish—it’s an invitation to dig in. A sprinkling of chopped parsley or extra crushed nuts amps up crunch and color, while a handful of sliced grapes or a dusting of fresh black pepper on top really makes it pop. For a playful twist, try throwing a few pomegranate seeds or chives over the top for a burst of flavor and visual wow.
Side Dishes
This salad pairs wonderfully with so many sides! For something bright, serve it with a pile of crisp greens dressed simply with lemon and olive oil. Sweet potato chips or lightly toasted pita bread are perfect for a little crunch on the side. Or, scoop your salad into crunchy lettuce leaves for a gloriously low-carb lunch plate. A side of pickles or a juicy tomato salad also balances out the creamy richness.
Creative Ways to Present
If you get a kick out of switching up your lunch routine, try serving Greek Yogurt Chicken Salad in mini croissants, scooped into bell pepper halves, or even piled high on toasted whole-grain bread for a satisfying sandwich. For a party-ready presentation, spoon it into endive boats or serve in a big bowl surrounded by cucumber rounds and crackers for scooping. However you serve it, there’s no wrong way to enjoy this versatile dish.
Make Ahead and Storage
Storing Leftovers
One of the best things about Greek Yogurt Chicken Salad is how well it keeps! Store any leftovers in an airtight container in the fridge for up to three days. The flavors meld even more as it sits, making it taste just as delicious, if not better, on day two or three. Give it a gentle stir before serving to remix the dressing.
Freezing
While it might be tempting to stock up your freezer, this salad isn’t the best candidate for freezing. The yogurt and vegetables can get watery and lose their texture once thawed. It’s at its freshest and brightest eaten within a few days of making.
Reheating
Greek Yogurt Chicken Salad is best enjoyed cold or at room temperature, so there’s absolutely no need to reheat it. If you’ve had it in the fridge overnight, just let it sit out for 10-15 minutes for the flavors to perk up before you dig in.
FAQs
Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken’s juicy texture and savory flavor make it perfect for Greek Yogurt Chicken Salad. Just shred or cube it, and you’re good to go—no need for extra cooking.
Is there a non-dairy substitute for Greek yogurt?
You can use your favorite plain, unsweetened plant-based yogurt as a tasty alternative. Coconut milk yogurt or almond-milk yogurt will provide that same creamy consistency, making the salad completely dairy-free and still delicious.
Can I make this salad ahead for meal prep?
Yes! In fact, Greek Yogurt Chicken Salad holds up beautifully in the fridge for several days, making it a fantastic meal prep option. Just keep any extras like lettuce wraps or bread separate and assemble right before eating.
What other fruits or veggies work in this chicken salad?
This recipe is very forgiving! Swap in diced apples, sliced strawberries, cucumber, or even chopped bell peppers. The key is keeping a balance of crisp, sweet, and savory for a perfectly rounded salad every time.
Do I have to use mayo?
No, the Greek yogurt offers enough creaminess on its own! Adding a little mayo makes it silkier and more traditional, but feel free to leave it out if you want to keep things lighter or avoid eggs.
Final Thoughts
There’s a reason this Greek Yogurt Chicken Salad lands on my table again and again—it’s bright, satisfying, and never, ever boring. Whether you’re serving it for a quick lunch, packing it for work, or sharing it with friends, it covers every craving for freshness and ease. Give it a try and discover just how irresistible Greek Yogurt Chicken Salad can be in your weekly rotation!
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Greek Yogurt Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Yogurt Chicken Salad is a healthy and flavorful twist on a classic recipe. Creamy Greek yogurt, crunchy celery, sweet grapes, and savory chicken come together to create a satisfying dish that is perfect for a light lunch or dinner.
Ingredients
Chicken Salad:
- 2 cups cooked chicken (shredded or diced)
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayonnaise (optional, for added creaminess)
- 1 teaspoon Dijon mustard
- 1 celery stalk (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 cup red grapes (halved) or dried cranberries
- 2 tablespoons chopped walnuts or almonds (optional)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium bowl, mix the Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. Add the chicken, celery, red onion, grapes or cranberries, nuts (if using), and parsley.
- Stir until everything is evenly coated. Taste and adjust seasoning as needed.
- Chill for at least 15 minutes before serving for best flavor.
Notes
- Serve in lettuce wraps, on whole-grain bread, in a wrap, or over a bed of greens.
- For extra crunch, add diced apples or cucumbers.
- Keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course, Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 65mg
