Light Chicken Salad with Yogurt Dressing

If you ask me, chicken salad is one of those perfect lunchtime staples.

This fresh take on the classic sandwich filling skips the mayo and goes for a lighter, tangy yogurt dressing that makes everything taste bright and fresh. Cool cucumber and crisp celery bring a nice crunch, while tender chunks of chicken keep things satisfying.

The dressing comes together with creamy Greek yogurt, a squeeze of lemon, and just enough herbs to make things interesting. It’s the kind of thing that makes you feel good about what you’re eating without giving up any of the flavor.

It’s a reliable dish that works just as well for lunch boxes as it does for casual weekend get-togethers.

What Kind of Chicken Should I Use?

For this salad, boneless, skinless chicken breasts are your best bet since they’re lean and easy to work with. You can use either fresh chicken breasts from the meat counter or frozen ones that have been properly thawed in the refrigerator overnight. While organic or free-range chicken might cost a bit more, they often provide better flavor and texture. If you’re in a time crunch, you could even use rotisserie chicken from the grocery store – just remove the skin and slice or shred the breast meat. Just make sure your chicken breasts are similar in size so they cook evenly, and if they’re particularly thick, you might want to butterfly them or pound them to an even thickness.

Options for Substitutions

This fresh chicken salad is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Greek yogurt: You can use plain regular yogurt (strain it first in a cheesecloth for 30 minutes), or substitute with sour cream. For a dairy-free option, try coconut yogurt.
• Fresh herbs: Don’t have chives and dill? Parsley, basil, or tarragon work great too. If using dried herbs, remember to use just 1/3 of the amount called for fresh herbs.
• Watercress and arugula: Any leafy greens will work here – try spinach, mixed salad greens, or butter lettuce. Each will bring its own character to the dish.
• Chicken breasts: You can swap these with chicken thighs, or even use leftover rotisserie chicken. If you’re looking for a meat-free option, try chickpeas or grilled tofu.
• Croutons: Skip the store-bought ones and use toasted bread cubes, or try roasted nuts or seeds for a gluten-free crunch. You can also leave them out if you prefer.
• Lemon juice: Apple cider vinegar or white wine vinegar can work instead – start with half the amount and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken salad is ending up with dry, overcooked chicken that ruins the entire dish – to prevent this, cook your chicken breasts only until they reach 155°F internally, then let them rest for 5-10 minutes before slicing. A common error is adding the dressing too early, which can make your crisp vegetables and croutons turn soggy – instead, toss the salad with the yogurt dressing just before serving to maintain the perfect texture. To keep your herbs fresh and green (especially the dill and chives), make sure to dry them completely after washing, as wet herbs can turn dark and lose their bright flavor. For the best flavor development, try marinating the chicken with the garlic, rosemary, and olive oil for at least 30 minutes before cooking, and remember to season your yogurt dressing generously – cold dishes often need more seasoning than hot ones.

What to Serve With Chicken Salad?

This fresh and creamy chicken salad is pretty filling on its own, but there are some great sides that can round out your meal perfectly. A warm, crusty baguette or some multi-grain crackers work really well for scooping up any extra yogurt dressing left on your plate. If you want to make the meal more substantial, try adding a cup of light soup on the side – something like butternut squash or carrot would complement the fresh herbs in the salad without overwhelming it. For a simple summer lunch, I like to serve this with some fresh fruit on the side, like sliced melon or a mix of berries.

Storage Instructions

Keep Fresh: This chicken salad is best enjoyed right after assembly, but you can prep components separately. Store the cooked chicken and prepared veggies in separate containers in the fridge for up to 3 days. Keep the yogurt dressing in its own container too – this way everything stays crisp and fresh!

Make Ahead: Want to meal prep? Cook the chicken and mix up the dressing up to 2 days ahead. Store the croutons in a paper bag at room temperature to keep them crunchy. When you’re ready to eat, just toss everything together with the fresh greens for the perfect lunch.

Dressing Storage: The yogurt dressing will keep well in an airtight container in the fridge for up to 5 days. Give it a good stir before using, as it might separate a bit. If it thickens too much, just add a tiny splash of water or lemon juice to thin it out.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 90-100 g

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 150g greek yogurt
• Salt
• Fresh black pepper
• A small bunch of chopped chives
• A small bunch of dill
• A handful of watercress leaves
• A handful of arugula leaves
• 4 cherry tomatoes, cut in half
• 4 radishes, sliced thinly
• 1/2 cucumber, in thin strips or slices
• 150g croutons
• 2 chicken breasts (about 200g each)
• 2 sprigs of fresh rosemary
• 2 garlic cloves, crushed
• A small amount of butter
• 2 tablespoons olive oil

Step 1: Prepare the Yoghurt Dressing

Place all the ingredients for the yoghurt dressing into a food processor.

Blitz for 30 to 40 seconds until smooth.

Taste the dressing and adjust the seasoning according to your preference.

Set aside until ready to use.

Step 2: Assemble the Salad Ingredients

In a shallow bowl, combine the watercress and rocket salad that has been washed and dried, along with halved cherry tomatoes, sliced cucumber, radishes, and croutons.

Mix gently to evenly distribute the ingredients.

Step 3: Cook the Chicken Breast

Heat olive oil in a pan over medium-high heat.

Season the chicken breast with salt and pepper.

Place the chicken in the pan and cook for 4 to 5 minutes on each side.

When flipping the chicken for the first time, add rosemary stems, crushed garlic, and a knob of butter into the pan.

Use a spoon to continuously baste the chicken with the flavored olive oil, butter, garlic, and rosemary mix.

Once the chicken is cooked through, transfer it to a cutting board and let it rest for 2 minutes before slicing.

Step 4: Dress and Serve the Salad

Add the prepared yoghurt dressing over the mixed salad and toss to coat the ingredients evenly.

Transfer the dressed salad to a serving plate.

Slice the rested chicken breast and arrange it on top of the salad.

Serve immediately for a fresh and delicious meal.