If you’re constantly on the hunt for a lunch that’s quick to make, healthy, and never boring, let me introduce you to your new staple: Greek Yogurt Chicken Salad. It strikes the perfect balance between creamy and refreshing, with bright notes from lemon and Dijon nestled among the crunch of celery, sweet bursts of grapes, and the tender bite of chicken. Best of all, it’s a lighter twist on a classic, swapping out most of the mayo for tangy, protein-packed Greek yogurt. Prepare to fall in love with every crisp, flavorful bite!

Greek Yogurt Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

This ingredient lineup is short but mighty—every item brings something valuable to the finished Greek Yogurt Chicken Salad, whether it’s a pop of color, a tasty crunch, or a boost of creaminess. Gather these essentials for a salad that’s as gorgeous to look at as it is delicious to eat.

Cooked chicken breast (2 cups, shredded or chopped): The protein-packed heart of the dish, using rotisserie chicken is a great shortcut for busy days.
Plain Greek yogurt (½ cup): The star swap for classic mayo, giving the salad its signature tang and creamy texture.
Mayonnaise (1 tablespoon, optional): Adds a little extra silkiness if you want a more traditional mouthfeel without much extra fat.
Dijon mustard (1 teaspoon): Infuses a subtle, zesty punch that wakes up all the flavors.
Lemon juice (1 teaspoon): Brightens everything up and adds a pop of acidity.
Celery stalk (1, finely chopped): Brings crunch and a fresh, clean flavor to the party.
Red onion (¼ cup, finely chopped): Offers color and a mild, peppery bite.
Red grapes (¼ cup, halved): These little jewels add sweetness and juiciness in every forkful.
Chopped walnuts or almonds (¼ cup): Provides satisfying texture plus healthy fats for staying power.
Fresh parsley (2 tablespoons, chopped): A burst of color and herbaceous flavor that ties it all together.
Salt and pepper (to taste): Enhances all those bold and subtle flavors; start with a pinch, taste, and adjust as needed.
Mixed greens or whole grain bread (for serving): Choose your favorite way to enjoy this salad, whether piled on leafy greens or tucked into a hearty sandwich.

How to Make Greek Yogurt Chicken Salad

Step 1: Mix Your Creamy Dressing

Start by grabbing a large mixing bowl—trust me, you’ll want the room for easy tossing later! In the bowl, combine your Greek yogurt, a dollop of mayonnaise if you want that extra creaminess, the Dijon mustard, and lemon juice. Whisk everything together until you have a luxuriously smooth and tangy base. This mixture is where that light yet satisfying flavor of Greek Yogurt Chicken Salad really begins to shine.

Step 2: Add the Crunch and Color

Next up, layer on all your tasty mix-ins: the shredded chicken, chopped celery, finely diced red onion, grape halves, crunchy nuts, and a sprinkle of fresh parsley. Every ingredient is going to play its part—some for texture, some for pops of unexpected flavor, and some just for pure, feel-good nutrition.

Step 3: Season and Combine

Season your swoon-worthy salad generously with salt and pepper, then use a spatula or large spoon to gently fold everything together. Make sure each bite gets a bit of everything—juicy grapes, nutty crunch, and the creamy, herby dressing clinging to the chicken. Give it a taste and adjust salt or lemon if you wish. It’s all about making this Greek Yogurt Chicken Salad your own!

Step 4: Chill for Maximum Flavor

For best results, cover your bowl and pop it in the fridge for at least 20 minutes. This time allows all the bold flavors and delicate textures to mellow and mingle together, making every bite even more delicious. If you can wait even longer, the salad only improves!

Step 5: Serve and Enjoy

Once chilled, give your salad one last gentle stir. Now you’re ready to serve up your Greek Yogurt Chicken Salad—whether nestled on greens, piled high in a sandwich, or scooped up with crunchy crackers!

How to Serve Greek Yogurt Chicken Salad

Garnishes

For that extra wow factor, top your Greek Yogurt Chicken Salad with a light sprinkle of chopped fresh parsley, a scatter of extra nuts for extra crunch, or a few additional grape halves. Sometimes a pinch of cracked black pepper or a light drizzle of olive oil can make every serving feel special and restaurant-worthy.

Side Dishes

Pair your Greek Yogurt Chicken Salad with a side of whole grain crackers, fresh fruit, or a crisp green salad for a satisfying, well-rounded meal. It’s equally wonderful next to a steaming cup of soup or nestled between slices of hearty bread accompanied by a handful of veggie sticks.

Creative Ways to Present

Why not shake things up? Stuff the salad into halved avocados for an elegant appetizer, pile it onto lettuce cups for picnic-friendly bites, or spoon it into whole wheat pita pockets for a quick on-the-go lunch. However you serve it, Greek Yogurt Chicken Salad adapts to your favorite way of eating.

Make Ahead and Storage

Storing Leftovers

Place any leftover Greek Yogurt Chicken Salad in an airtight container and stash it in the refrigerator. It should stay fresh, creamy, and delicious for up to three days. Just give it a gentle stir before serving again, since the dressing may settle or separate slightly while chilled.

Freezing

Freezing is not recommended for recipes relying on Greek yogurt, as it can alter the creamy texture, causing it to become watery or grainy once thawed. For the best experience, stick to making just what you’ll eat within a few days.

Reheating

This salad is meant to be served cold or at cool room temperature—no reheating required! If you do want the chicken warm, consider gently reheating plain cooked chicken before assembling the salad, but keep the finished dish chilled for optimal texture and flavor.

FAQs

Can I make Greek Yogurt Chicken Salad ahead of time?

Absolutely! In fact, letting your salad chill in the fridge for a few hours—or even overnight—gives the flavors more time to meld together. Just wait to add any garnishes until right before serving to keep them crisp and fresh.

What can I use instead of grapes?

If you’re not a fan of grapes, try chopped apples, dried cranberries, or even dried cherries for a different pop of sweetness. Each option puts a fun, fruity twist on your Greek Yogurt Chicken Salad.

Is this recipe gluten-free?

Yes! The basic recipe is naturally gluten-free when served on greens or with gluten-free bread or crackers. Just double-check ingredient labels for any hidden gluten in your add-ons if needed.

Can I use a different kind of nut?

Definitely. Walnuts and almonds are classic, but pecans or cashews are also delicious and bring their own unique flavor and crunch. Skip the nuts entirely if you have allergies—sunflower seeds or pepitas are a tasty alternative.

Can I skip the mayonnaise?

Of course! Greek Yogurt Chicken Salad is just as delicious without any added mayo, making it lighter without sacrificing creaminess. The yogurt holds everything together beautifully and still delivers that luscious texture.

Final Thoughts

If you’re looking for a lunch that keeps you energized and happy, Greek Yogurt Chicken Salad just might become your new go-to. It’s fast, fresh, and endlessly customizable—a real crowd-pleaser that’s every bit as wholesome as it is flavorful. Give it a try, and I can’t wait to hear how you make it your own!

Greek Yogurt Chicken Salad Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Greek Yogurt Chicken Salad is a delicious and healthy twist on a classic favorite. Packed with protein and flavor, it’s perfect for a light lunch or dinner.

Ingredients

Scale

For the Salad:

2 cups cooked chicken breast, shredded or chopped
½ cup plain Greek yogurt
1 tablespoon mayonnaise (optional for creaminess)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 celery stalk, finely chopped
¼ cup red onion, finely chopped
¼ cup red grapes, halved
¼ cup chopped walnuts or almonds
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Mixed greens or whole grain bread for serving

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Instructions

In a large bowl, combine the Greek yogurt, mayonnaise (if using), Dijon mustard, and lemon juice. Stir until smooth. Add the shredded chicken, celery, red onion, grapes, nuts, and parsley.
Season with salt and pepper to taste. Mix everything together until evenly coated.
Chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Serve on a bed of greens, in a sandwich, or with crackers.