If you’ve ever stared into your fridge at 2 PM, desperately wishing for a lunch that’s actually satisfying but doesn’t feel like a chore to make, I get you. That’s where this Greek yogurt chicken salad recipe comes in. It’s the kind of dish that makes you wonder, “Why did I ever use mayo?” Seriously, swapping out that heavy, calorie-laden classic for Greek yogurt is a game-changer. Not only does it taste just as creamy, but it’s also packed with protein, way lighter, and—dare I say—more interesting. Let’s get into it.

Table of Contents

Why Greek Yogurt Chicken Salad?

So, why go Greek yogurt instead of the usual mayo? Well, for starters, Greek yogurt brings a tangy, creamy texture that’s hard to beat. It’s also way lower in fat and calories, which means you can pile it on your sandwich or lettuce wrap without guilt. Plus, it’s loaded with protein, which helps keep you full longer. FYI, if you’re trying to sneak more protein into your meals, this is an easy win.

Here’s what makes Greek yogurt chicken salad stand out:

Creamy without the heaviness
High protein, low calorie
Tangy flavor that wakes up your taste buds
Easy to customize with your favorite add-ins

Trust me, once you try this, mayo-based chicken salad will seem like a distant, slightly greasy memory. :/

What You’ll Need for This Recipe

Let’s keep it simple. You probably already have most of these ingredients in your kitchen, which is always a win. Here’s what you’ll need:

Main Ingredients

2 cups cooked, shredded chicken (rotisserie works great!)
1 cup plain Greek yogurt (full-fat or low-fat, your call)
1 celery stalk, finely chopped
1/4 cup red onion, finely chopped
1/4 cup fresh dill, chopped (or 1 tsp dried dill)
1 tbsp lemon juice
Salt and pepper to taste

Optional Add-Ins (Go Wild!)

Grapes (halved)
Apples (diced)
Walnuts or almonds (chopped)
Dijon mustard (for extra tang)
Fresh parsley or chives

Pro tip: If you want a little extra crunch, throw in some chopped celery or even a handful of sunflower seeds. It’s all about making this salad your own.

How to Make Greek Yogurt Chicken Salad

Alright, let’s get cooking. This recipe is seriously easy—no fancy skills required. Just grab a bowl, mix everything together, and boom: lunch is served.

Step-by-Step Instructions

Shred your chicken. If you’re using rotisserie chicken, just pull it apart with a fork. If you’re cooking your own, poach or grill it first, then shred.

Chop your veggies. Finely chop the celery and red onion. The smaller the pieces, the better the texture.

Mix it all together. In a large bowl, combine the shredded chicken, chopped veggies, dill, lemon juice, salt, and pepper.

Add the Greek yogurt. Stir in the Greek yogurt until everything is evenly coated. If you want it creamier, add a bit more yogurt. If you like it tangy, squeeze in more lemon juice.

Taste and adjust. This is the fun part. Add more salt, pepper, or herbs until it tastes just right. Want more crunch? Toss in some grapes or walnuts.

Chill (optional). If you have time, pop it in the fridge for 30 minutes. It tastes even better when it’s cold.

Why This Recipe Works

You might be thinking, “But won’t Greek yogurt make the salad taste sour?” Not if you do it right. The key is balancing the tanginess with the right amount of lemon juice and herbs. Greek yogurt also thickens the salad, so it’s perfect for sandwiches or wraps.

Here’s why this recipe is a keeper:

It’s quick. You can whip it up in 15 minutes.
It’s healthy. Packed with protein and fresh ingredients.
It’s versatile. Use it in sandwiches, on salads, or even as a dip.
It tastes amazing. Creamy, tangy, and just the right amount of crunch.

Ever wondered why some chicken salads taste bland while others are bursting with flavor? It’s all about the balance. Too much mayo and it’s heavy. Too much yogurt and it’s sour. This recipe nails the sweet spot.

Tips for the Best Greek Yogurt Chicken Salad

Want to make this salad even better? Here are a few tips I’ve picked up over the years:

Chicken Prep

Use rotisserie chicken. It’s already cooked, juicy, and saves you time.
Poach your own chicken. If you want more control over flavor, poach boneless, skinless chicken breasts in water with a bay leaf and some salt.

Yogurt Choice

Go for plain Greek yogurt. Flavored yogurt will mess with the taste.
Full-fat vs. low-fat? Full-fat is creamier, but low-fat works if you’re watching calories.

Add-Ins

Grapes and apples add sweetness. They balance the tanginess of the yogurt.
Nuts add crunch. Walnuts, almonds, or even pecans work great.
Fresh herbs make it pop. Dill, parsley, or chives add freshness.

Storage

Keep it in the fridge. It’ll last 3–4 days in an airtight container.
Don’t freeze it. The yogurt will separate and the texture will change.

How to Serve Greek Yogurt Chicken Salad

This salad is super flexible. Here are a few of my favorite ways to serve it:

Sandwiches

Spread it on whole grain bread with lettuce and tomato.
Use it in a wrap with spinach or arugula.

Lettuce Wraps

Spoon it into large lettuce leaves for a low-carb option.

Salad Bowls

Serve it on a bed of greens with avocado and cherry tomatoes.

As a Dip

Scoop it up with crackers or veggie sticks.

Seriously, the options are endless. It’s like the Swiss Army knife of lunch recipes.

Common Mistakes to Avoid

Even the best recipes can go wrong if you skip a few key steps. Here are some mistakes I’ve seen (and made) with Greek yogurt chicken salad:

Using flavored yogurt. Stick to plain. Flavored yogurt will make your salad taste like dessert.
Over-mixing. Mix just until everything is combined. Over-mixing can make the chicken mushy.
Not chilling it. If you have time, let it chill. It tastes better cold.
Skipping the lemon juice. Lemon juice brightens up the flavor and balances the tanginess of the yogurt.

Why This Recipe Is Perfect for Meal Prep

If you’re like me and you’re always looking for ways to make meal prep easier, this recipe is a winner. You can make a big batch on Sunday and have lunch ready for the whole week. Just store it in the fridge, and it’ll last 3–4 days.

Here’s why it’s great for meal prep:

It’s easy to make in bulk. Double or triple the recipe and you’re set.
It’s healthy. Packed with protein and fresh ingredients.
It’s versatile. Use it in different ways throughout the week.

Greek Yogurt vs. Mayo: The Great Debate

Let’s settle this once and for all. Greek yogurt vs. mayo—what’s the real difference?

Feature	Greek Yogurt Chicken Salad	Mayo Chicken Salad
Calories	Lower	Higher
Protein	Higher	Lower
Fat	Lower	Higher
Texture	Creamy, tangy	Creamy, rich
Flavor	Bright, fresh	Rich, heavy

IMO, Greek yogurt wins for health and flavor. But if you’re a mayo purist, feel free to mix a little of both. It’s your kitchen, after all.

How to Customize This Recipe

The beauty of this recipe is that you can make it your own. Here are a few ideas to get you started:

For a Mediterranean Twist

Add chopped cucumber, olives, and feta cheese.
Use oregano instead of dill.

For a Crunchy Version

Toss in chopped celery, apples, and walnuts.

For a Sweet Version

Add grapes, apples, and a drizzle of honey.

For a Spicy Kick

Mix in a pinch of cayenne or a dash of hot sauce.

FAQs About Greek Yogurt Chicken Salad

Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt is thicker and creamier. Regular yogurt will make the salad runnier.

Can I make this ahead of time?

Absolutely! It tastes even better after chilling for a few hours.

How long does it last in the fridge?

It’ll keep for 3–4 days in an airtight container.

Can I freeze it?

Not recommended. The yogurt will separate and the texture will change.

Final Thoughts

Greek yogurt chicken salad is one of those recipes that’s simple, healthy, and totally customizable. It’s perfect for meal prep, quick lunches, or even a light dinner. Plus, it’s way more interesting than the classic mayo version. Give it a try—you might just find your new favorite lunch. 😀

Greek Yogurt Chicken Salad Recipe: The Creamy, Healthy Twist You’ll Actually Want to Make

Course: LunchCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

280

kcal

Total time