Greek Yogurt Chicken Salad is creamy, crunchy, and packed with fresh flavor. You get classic chicken salad comfort with a lighter, high-protein twist thanks to Greek yogurt. It’s perfect for meal prep lunches, quick sandwiches, and snack plates. If you want chicken salad that tastes bright and fresh (not heavy), this one is for you.
Intro
Greek Yogurt Chicken Salad is one of those “make once, eat for days” recipes that makes your week easier. It’s quick to mix, easy to customize, and it tastes even better after it chills.
The technical trick is seasoning in layers. Season the dressing first, then taste the finished salad and adjust again. That keeps the flavors bright instead of bland. Greek Yogurt Chicken Salad also loves texture, so the crunchy celery and toasted nuts really matter.
This is the kind of lunch that feels like a treat, but it’s still simple enough for any day.
Why You’ll Love This Greek Yogurt Chicken Salad
- High-protein and satisfying: Keeps you full without feeling heavy.
- Creamy but lighter: Greek yogurt makes it rich and tangy.
- Great for meal prep: Holds up well for several days.
- Crunchy and fresh: Celery and nuts add the best texture.
- So many ways to serve: Sandwiches, wraps, lettuce cups, or crackers.
Ingredients for Greek Yogurt Chicken Salad
Chicken and crunch
- Cooked chicken pieces (3 cups, diced or shredded): The base. Rotisserie-style cooked chicken works great.
- Sub: leftover baked or roasted chicken pieces.
- Celery (2 ribs, diced): Crunch and freshness.
- Sub: diced cucumber (pat dry so it doesn’t water down the salad).
- Red grapes (1 cup, halved): Sweet pop in every bite.
- Sub: chopped apple or dried cranberries.
Creamy dressing
- Plain Greek yogurt (1/2 cup): Creamy, tangy, and high-protein.
- Tip: full-fat Greek yogurt gives the creamiest texture.
- Mayonnaise (2 tablespoons, optional): Adds extra silkiness.
- Sub: use more Greek yogurt if you want it lighter.
- Dijon mustard (1 teaspoon): Adds tang and depth.
- Lemon juice (1 tablespoon): Brightens the whole bowl.
- Salt (1/2 teaspoon) + black pepper (1/4 teaspoon): Start here, then taste and adjust.
Flavor boosters
- Green onions (2 tablespoons, sliced): Mild onion flavor.
- Sub: finely diced red onion (use less).
- Toasted sliced almonds (1/3 cup): Crunch and nutty flavor.
- Sub: chopped walnuts or pecans.
- Fresh dill or parsley (1 tablespoon, chopped): Fresh finish that makes it taste “clean.”
Greek Yogurt Chicken Salad Recipe Step-by-Step
- 1. Whisk the dressing: In a large bowl, whisk Greek yogurt, mayo (if using), Dijon mustard, lemon juice, salt, and pepper until smooth.
- 2. Add the base: Stir in chicken pieces and celery until everything is coated.
- 3. Fold in the add-ins: Gently fold in grapes, green onions, almonds, and herbs.
- 4. Chill for best flavor: Chill 15 to 30 minutes so the flavors come together. If it looks a little thick after chilling, stir in 1 to 2 teaspoons lemon juice or water.
- 5. Serve: Spoon into sandwiches, wraps, lettuce cups, or enjoy with crackers.
Tips for Perfect Greek Yogurt Chicken Salad
- Use seasoned chicken: If your chicken is bland, the salad will be bland. Add a pinch more salt if needed.
- Toast the nuts: Even 2 minutes in a dry skillet boosts flavor.
- Cut ingredients small: It makes the salad easier to scoop and eat.
- Balance the tang: Add a touch more lemon for brightness or a tiny pinch of salt to round it out.
Variations & Substitutions
- No fruit version: Skip grapes and add diced pickles for tangy crunch.
- Spicy twist: Add a pinch of cayenne or a drizzle of hot sauce.
- Extra protein: Add a chopped hard boiled egg.
- Dairy-free: Use a dairy-free yogurt alternative and skip mayo or use a dairy-free mayo.
- Lazy version: Use pre-cooked chicken pieces and pre-chopped celery.
Storing & Reheating
- Fridge: Store in an airtight container for 3 to 4 days.
- Freezer: Not recommended (yogurt can separate).
- Make-ahead tip: Stir before serving if it releases a little moisture.
Serving Suggestions & Pairings
- Sandwich: Pile on toasted bread with lettuce.
- Wrap: Roll into a tortilla with greens.
- Snack plate: Serve with crackers and cucumber slices.
- Salad bowl: Spoon over greens for a high-protein lunch.
Reader Review: This is my new meal prep lunch. Creamy, fresh, and not heavy at all.
If you make Greek Yogurt Chicken Salad, leave a rating and comment. Are you team grapes, team apples, or no fruit at all?
Print
Greek Yogurt Chicken Salad – Best Easy Creamy High-Protein Meal Prep
- Total Time: 15 minutes (plus chilling optional)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Greek yogurt chicken salad is creamy but lighter—packed with protein and perfect for sandwiches, wraps, or lettuce cups.
Ingredients
3 cups cooked chicken, chopped or shredded
3/4 cup plain Greek yogurt
2 tablespoons mayonnaise (optional for extra creaminess)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup diced celery
1/4 cup diced red onion
1/3 cup halved red grapes (optional)
1/4 cup chopped pecans or almonds (optional)
2 tablespoons chopped fresh dill or parsley
Instructions
In a bowl, whisk Greek yogurt, mayo (if using), Dijon, lemon juice, salt, and pepper.
Stir in chicken, celery, red onion, grapes, nuts, and herbs.
Chill 15 minutes for best flavor, then serve.
Notes
Make-ahead: Keeps 3 to 4 days refrigerated.
Serving ideas: Sandwiches, wraps, crackers, or lettuce cups.
Tools: Mixing bowl, spoon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American