Creamy Greek Yogurt Chicken Salad

Lunch has always been tricky in our house. Between work deadlines and the kids’ activities, I often find myself reaching for whatever’s quick and easy. But quick doesn’t have to mean boring or unhealthy. That’s why this Greek yogurt chicken salad has become my go-to solution for busy afternoons.

I started making this lighter version of classic chicken salad a few years ago when I was looking for ways to pack more protein into our lunches. Now, it’s a regular in our meal rotation. The best part? I can whip it up in minutes using leftover chicken from dinner, and it stays fresh in the fridge for several days.

Whether you’re packing lunch boxes, planning a picnic, or just need something simple for a work-from-home meal, this recipe hits all the right notes. You can serve it on bread, wrap it in lettuce, or scoop it onto crackers – whatever works for your day.

What Kind of Greek Yogurt Should I Use?

For this chicken salad recipe, plain nonfat Greek yogurt is specified, but you’ve got some flexibility here. While nonfat works great and keeps the calories lower, you could also use 2% or full-fat Greek yogurt if you prefer a richer, creamier texture. Just make sure to stick with plain Greek yogurt (not regular yogurt) since it’s thicker and has a tangier taste that works better as a mayo substitute. When shopping, look for brands that don’t have added sugars or flavors – you’ll want that clean, tangy taste to complement the other ingredients. If your yogurt seems extra thick, the recipe’s addition of milk will help thin it to the perfect consistency.

Options for Substitutions

This chicken salad recipe is super adaptable and easy to customize based on what you have in your kitchen:

• Greek yogurt: If you’re out of Greek yogurt, you can use regular plain yogurt (strain it first in a cheesecloth for 30 minutes to remove excess liquid), or mayonnaise for a more traditional taste. A mix of mayo and yogurt works great too!
• Chicken breast: Rotisserie chicken works perfectly here, or you can use canned chicken in a pinch. Turkey breast is another good swap that keeps the protein content high.
• Red grapes: No grapes? Try diced apples, dried cranberries, or even halved green grapes. Each will give you that nice sweet pop in every bite.
• Almonds: Feel free to swap the almonds with any nuts you have – pecans, walnuts, or cashews all work well. For nut-free versions, try sunflower seeds or pumpkin seeds.
• Fresh dill: If you don’t have fresh dill, use 2 teaspoons dried dill instead. You could also try fresh parsley or tarragon for a different flavor profile.
• Green onions: Red onion (finely diced) or chives make good alternatives to green onions. Just use about 2-3 tablespoons of either one.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Greek yogurt chicken salad is using warm chicken, which can cause the yogurt to become thin and runny – make sure your chicken is completely cooled before mixing it with other ingredients. Another common error is not draining the Greek yogurt properly, so give it a quick strain through a paper towel if it seems watery, ensuring your salad stays creamy rather than soupy. To keep your grapes and celery crunchy, avoid cutting them too far in advance, and if you’re meal prepping, consider adding the almonds just before serving to maintain their crunch. For the best flavor development, let the finished salad chill in the fridge for at least an hour before serving, allowing the ingredients to meld together while the dill and green onions infuse the yogurt dressing.

What to Serve With Greek Yogurt Chicken Salad?

This lighter take on chicken salad is super flexible when it comes to serving options! For a classic lunch, pile it high between slices of toasted whole grain bread with some crisp lettuce leaves, or spoon it onto buttery croissants for something a bit more special. If you’re watching your carbs, try serving it in lettuce cups – romaine or butter lettuce leaves work great here. For a party spread or light appetizers, set out a bowl of the chicken salad with an assortment of crackers, sliced cucumbers, and cherry tomatoes so everyone can build their own perfect bite.

Storage Instructions

Keep Fresh: This Greek yogurt chicken salad stays good in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since the yogurt might separate a bit.

Make Ahead: You can prep this chicken salad a day before serving – it’s perfect for parties or meal prep! If you’re making it ahead, consider adding the almonds just before serving to keep their crunch. The grapes and celery will stay crisp in the yogurt mixture.

Pack: For lunch boxes or picnics, pack this chicken salad in a sealed container with an ice pack to keep it cool. If you’re bringing bread or crackers, pack them separately to prevent them from getting soggy. The salad travels really well and stays fresh for several hours when properly chilled!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-120 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 90-100 g
• Fat: 30-35 g
• Carbohydrates: 50-60 g

Ingredients

• 3 cups cooked skinless, boneless chicken breast
• 2 cups seedless red grapes, cut in half
• 3 medium stalks celery, diced (just under 1 1/2 cups)
• 2 large green onions (or 3 smaller ones, thinly sliced, about 1/4 cup)
• 1/2 cup toasted sliced or slivered almonds
• 1 cup plain nonfat greek yogurt
• 2 tablespoons nonfat milk
• 2 teaspoons honey
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon ground black pepper (adjust to taste)
• 2 tablespoons fresh dill, chopped
• Serve with: whole-grain bread, croissants, lettuce leaves, or crackers

Step 1: Prepare the Chicken Mixture

Begin by placing the diced chicken, grapes, celery, green onions, and almonds in a large bowl.

Ensure all ingredients are distributed evenly to create a balanced mixture for your salad.

Step 2: Make the Dressing

In a separate bowl, whisk together Greek yogurt, milk, honey, salt, and pepper until the mixture is smooth and well-combined.

This creamy dressing will add flavor and moisture to the chicken salad.

Step 3: Combine and Adjust Seasoning

Pour the prepared dressing over the chicken mixture in the large bowl.

Toss everything together gently to ensure the chicken and other components are thoroughly coated with the dressing.

Taste the salad and add additional salt and pepper if desired to suit your preference.

Step 4: Chill the Salad

If time permits, cover the bowl and refrigerate the chicken salad for 2 hours or overnight.

This allows the flavors to meld together, enhancing the overall taste of the dish.

Chilling also helps the salad become more refreshing.

Step 5: Serve and Enjoy

When you’re ready to serve, sprinkle the salad with fresh dill for an added burst of flavor.

You can enjoy this versatile chicken salad as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply savor it directly out of the bowl.

Enjoy your delicious and refreshing chicken salad!