This easy Greek yogurt chicken salad recipe is a healthy, protein-packed lunch or dinner option. Made with just a few simple ingredients like shredded chicken, Greek yogurt, celery, and lemon juice, it comes together in minutes. The tangy Greek yogurt gives this chicken salad tons of flavor without needing heavy mayo or sour cream. It’s fresh, creamy, and perfect for meal prepping!
Chicken salad with greek yogurt
This easy chicken salad recipe is made with Greek yogurt instead of mayonnaise, making it lighter and fresher tasting. The tangy yogurt also adds a nice flavor and creaminess.
Why we love this healthy Greek Yogurt Chicken Salad Recipe:
- High in protein – Each serving provides 35g of protein from the shredded chicken to keep you feeling full and satisfied.
- Lower in calories – By using Greek yogurt instead of heavy mayo, this chicken salad is lighter and lower in calories.
- Lots of flavor – The tangy Greek yogurt, bright lemon juice, and fresh herbs give this salad tons of flavor without needing tons of mayo or oil.
- Easy to make – With just 5 main ingredients that you likely have on hand, this simple salad comes together in minutes. No cooking required!
- Endlessly versatile – Enjoy this Greek yogurt chicken salad in sandwiches, lettuce wraps, on top of salads, stuffed in avocados, and so many other creative ways.
- Great for meal prep – This chicken salad keeps well in the fridge for a few days, making it perfect for easy, healthy work lunches.
- Kid-friendly option – The mild flavors and creamy texture of this salad makes it a hit with kids and adults alike.
How to make Greek Yogurt Chicken Salad Recipe
First, cook your chicken. You can bake, grill, sauté, or poach chicken breasts until cooked through and no longer pink inside. Let the chicken cool slightly, then shred or chop into bite-sized pieces.
Next, in a large bowl, combine the shredded chicken with Greek yogurt, lemon juice, seasonings like garlic powder, dried dill, salt, and pepper, and any additional ingredients like celery or onions if desired.
Mix everything together well, until the chicken is evenly coated in the seasoned yogurt dressing. Taste and adjust seasoning as needed.
Finally, serve your easy chicken salad stuffed in pitas or sandwiches, on top of greens, in lettuce wraps, or enjoy it on its own for a light, high protein meal or snack. Get creative with mix-ins and toppings!
Substitutions for this healthy chicken salad recipe
- Mayonnaise or sour cream for Greek yogurt – Will change the flavor profile but still taste great.
- Lemon juice, lime juice, white wine vinegar, rice vinegar, or apple cider vinegar for the acidity.
- Dijon mustard, whole grain mustard, or honey mustard instead of lemon juice.
- Dried parsley, tarragon, oregano, basil or thyme for the dried dill.
- Onion, scallions, shallots, leeks, chives, or ramps instead of celery.
- Grapes, dried cranberries, raisins, cherries, apples, mangoes, or other fruit for crunch and sweetness.
- Nuts like almonds, walnuts, pecans, pistachios, hazelnuts, or peanuts for added protein.
- Seeds such as poppy, sesame, sunflower, or pumpkin seeds for crunch.
- Avocado, peas, or edamame for creaminess.
- Spices like cumin, paprika, curry powder, or red pepper flakes.
How to make shredded chicken?
To make shredded chicken, start by cooking chicken breasts until fully cooked and no longer pink inside. This can be done by baking, sautéing, poaching, or grilling. Once the chicken is cooked through, allow it to rest for 5-10 minutes. Then, using two forks or your fingers, shred or chop the chicken into bite-sized pieces. Be sure to shred against the grain of the meat for maximum tenderness. Now you have delicious shredded chicken ready to use in recipes like chicken salad!
How to store chicken salad (with no mayo)
Chicken salad made without mayonnaise can be stored safely in an airtight container in the refrigerator for up to 4 days. Make sure to chill the salad thoroughly before storing. Press plastic wrap directly on the surface before sealing the container to prevent the chicken from drying out. The citrus juice and yogurt help keep the chicken moist. If the salad seems dry after storage, stir in a little water or extra yogurt before serving to restore moisture and creaminess. Properly stored, Greek yogurt chicken salad will retain its delicious fresh flavor for your weekday lunches or quick meals.
How to serve healthy chicken salad
- Sandwiches – Enjoy chicken salad on bread, rolls, or bagels for a classic sandwich. Try different types of bread like croissants, sourdough, rye, or whole wheat.
- Lettuce wraps – Use leaves of romaine, butter lettuce, or red/green leaf lettuce as wrap instead of bread.
- On salads – Top a fresh salad of greens and veggies with scoops of chicken salad.
- -In endive boats – Spoon chicken salad into Belgian endive leaves.
- In avocado – Stuff chicken salad into halved or sliced avocados.
- As a dip – Scoop with crackers, pretzels, toasted pita, or fresh veggies.
- In stuffed tomatoes – Fill cherry or grape tomatoes with the salad.
- In a pita – Stuff pita pockets with the chicken for a portable meal.
- On a flatbread – Top flatbread or naan with chicken salad for an easy pizza-like meal.
- Open faced sandwiches – Layer over a single slice of toasted bread.
The possibilities are endless for how to serve this versatile, healthy chicken salad! Get creative with the presentation.
Ingredients for Greek Yogurt Chicken Salad Recipe
For the chicken:
- 1 pound chicken breasts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
For the dressing:
- 1 cup Greek yogurt
- 1⁄4 cup lemon juice
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried dill
- Salt and pepper to taste
- 2 stalks celery, diced
Instructions for Greek Yogurt Chicken Salad Recipe
- Cook 1 pound of chicken breasts until no longer pink in the center, either by baking, grilling, or poaching. Allow chicken to cool slightly.
- Shred or chop the cooked chicken into bite-sized pieces. Place in a large bowl.
- In a small bowl, whisk together 1 cup Greek yogurt, 1/4 cup lemon juice, 1/2 tsp garlic powder, 1/4 tsp dried dill, and salt and pepper to taste.
- Pour the yogurt dressing over the chicken and stir to coat evenly.
- Add 2 stalks of chopped celery and mix again.
- Refrigerate chicken salad for at least 30 minutes to allow flavors to blend.
- Serve chilled over greens, on bread, in lettuce wraps, or on its own.
- Store leftovers in the refrigerator for up to 4 days.
Tips
- For creamier chicken salad, use Greek yogurt that contains at least 2% milkfat.
- Adjust lemon juice to taste depending on how tangy you like the dressing.
- Try different herbs like dill, parsley, basil, or tarragon to change up the flavor.
- Add diced fruit like apples, grapes, or dried cranberries for a sweet contrast.
- Swap in different chopped veggies like bell pepper, radish, or red onion.
- For crunch, add toasted nuts like almonds, walnuts, or pecans.
- Use avocado instead of celery for a creamy, smooth texture.
- Season with spices like garlic powder, paprika, curry powder, or cumin.
- Serve on a lettuce leaf instead of bread to make it lower carb.
- Stuff into a pita pocket or hollowed out tomato for an easy portable meal.
Nutritional Info (½ recipe per serving):
- Total calories: 304
- Carbs: 6.8
- Protein: 44.6
- Fat: 10.9
- Fiber: 0.9
