Healthy Greek Yogurt Chicken Salad – Light, Creamy, and Satisfying
This Healthy Greek Yogurt Chicken Salad brings all the comfort of a classic chicken salad with a fresher, lighter twist. It’s creamy without being heavy, full of crunch, and loaded with lean protein. Whether you’re packing lunch, prepping for the week, or looking for a quick dinner, this recipe fits the bill.
It’s easy to customize, kid-friendly, and perfect for sandwiches, wraps, or over greens. Expect clean flavors, simple ingredients, and zero fuss.
Healthy Greek Yogurt Chicken Salad - Light, Creamy, and Satisfying
Ingredients
Method
- Mix the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon, lemon juice, honey, garlic, salt, and pepper until smooth and creamy. Adjust lemon and salt to taste.
- Prep your mix-ins. Chop the celery, apple, and red onion into small, even pieces so every bite has a nice crunch.Roughly chop the herbs and nuts.
- Combine with chicken. Add the shredded chicken to the bowl with the dressing. Fold in the celery, apple, onion, nuts, and herbs until everything is evenly coated.
- Taste and tweak. Add a pinch more salt, a squeeze of lemon, or an extra spoon of yogurt if you want it creamier. If you like sweetness, stir in a few grapes or dried cranberries.
- Chill (optional but recommended). Cover and refrigerate for 20–30 minutes.This helps the flavors meld and the texture set.
- Serve your way. Spoon onto toasted whole-grain bread, tuck into a wrap, pile into lettuce cups, or serve over a big salad with cucumbers and tomatoes.
Why This Recipe Works
- Greek yogurt replaces mayo for a lighter base that still tastes rich and creamy.
- Lemon juice and Dijon brighten the flavor and balance the tang of the yogurt.
- Crunchy mix-ins like celery, apple, and almonds add texture and natural sweetness.
- Rotisserie or leftover chicken keeps this recipe weeknight-friendly and fast.
- Balanced macros deliver protein, fiber, and healthy fats in every serving.
What You’ll Need
- 3 cups cooked chicken, shredded or chopped (rotisserie works great)
- 3/4 cup plain Greek yogurt (2% or whole milk for best creaminess)
- 2 tablespoons mayonnaise (optional, for flavor balance)
- 1 tablespoon Dijon mustard
- 2–3 teaspoons fresh lemon juice, plus zest if you like
- 1 teaspoon honey or maple syrup (optional, to soften the tang)
- 1/2 teaspoon garlic powder or 1 small garlic clove, finely minced
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper
- 2 celery stalks, finely chopped
- 1 small apple, diced (Honeycrisp, Jazz, or Pink Lady)
- 1/4 cup red onion, finely chopped
- 1/4 cup sliced almonds or chopped walnuts/pecans
- 2 tablespoons fresh herbs (dill, parsley, or chives)
- Optional add-ins: halved red grapes, dried cranberries, cucumber, or diced pickles
- To serve: whole-grain bread, lettuce cups, wraps, or mixed greens
How to Make It
- Mix the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon, lemon juice, honey, garlic, salt, and pepper until smooth and creamy. Adjust lemon and salt to taste.
- Prep your mix-ins. Chop the celery, apple, and red onion into small, even pieces so every bite has a nice crunch.Roughly chop the herbs and nuts.
- Combine with chicken. Add the shredded chicken to the bowl with the dressing. Fold in the celery, apple, onion, nuts, and herbs until everything is evenly coated.
- Taste and tweak. Add a pinch more salt, a squeeze of lemon, or an extra spoon of yogurt if you want it creamier. If you like sweetness, stir in a few grapes or dried cranberries.
- Chill (optional but recommended). Cover and refrigerate for 20–30 minutes.This helps the flavors meld and the texture set.
- Serve your way. Spoon onto toasted whole-grain bread, tuck into a wrap, pile into lettuce cups, or serve over a big salad with cucumbers and tomatoes.
Storage Instructions
- Refrigerate in an airtight container for 3–4 days.
- Stir before serving as the yogurt may loosen a bit in the fridge.
- Keep mix-ins in mind: Apples and grapes stay crisp best when added fresh on serving day if you plan to store longer than 2 days.
- Do not freeze—Greek yogurt separates when thawed and the texture becomes grainy.
Benefits of This Recipe
- High in protein: Greek yogurt and chicken keep you full and energized.
- Lighter than traditional: Less mayo, fewer calories, more nutrients.
- Heart-healthy fats: Nuts add satisfying crunch and healthy fats.
- Gut-friendly: Greek yogurt can offer probiotics, depending on the brand.
- Meal-prep friendly: Makes great leftovers and packs well for work or school.
Common Mistakes to Avoid
- Using only nonfat yogurt. It can taste chalky and watery. A 2% or whole milk yogurt gives better flavor and texture.
- Skipping acid. Without lemon juice or vinegar, the salad can taste flat. Acid brightens everything.
- Overmixing the chicken. It can turn mushy.Fold gently to keep pieces intact.
- Undersalting. Greek yogurt needs enough salt to balance its tang. Taste and adjust.
- Adding wet ingredients too early. If using cucumbers or very juicy apples, pat them dry to avoid a watery salad.
Variations You Can Try
- Herby Mediterranean: Add chopped cucumber, olives, cherry tomatoes, and extra dill. Finish with a drizzle of olive oil.
- Curried Chicken Salad: Stir in 1–2 teaspoons curry powder, a pinch of turmeric, and swap lemon for lime.Add raisins and cashews.
- Buffalo Style: Mix in hot sauce and a little smoked paprika. Serve with celery sticks and crumbled blue cheese.
- Avocado Boost: Mash half an avocado into the dressing and reduce the yogurt slightly. Add cilantro and lime.
- No-Nut Crunch: Use sunflower or pumpkin seeds instead of almonds for a nut-free option.
- Extra Veggie: Fold in shredded carrots, diced bell pepper, or chopped kale for more color and fiber.
FAQ
Can I make this without mayonnaise?
Yes.
The Greek yogurt provides plenty of creaminess on its own. The small amount of mayo just adds classic flavor, but you can omit it and adjust the seasoning and lemon to taste.
What kind of chicken works best?
Use what you have: rotisserie chicken, leftover roast chicken, or poached chicken breasts. Dark meat adds extra juiciness, while breast meat keeps it lean.
Is this recipe good for meal prep?
Absolutely.
It keeps well for 3–4 days in the fridge. For the best texture, add delicate mix-ins like grapes, cucumber, or nuts just before serving.
How can I make it dairy-free?
Use a thick dairy-free yogurt made from coconut or almond milk and replace the mayo with your favorite vegan mayo. Taste and adjust seasoning since dairy-free yogurts can vary in tang.
What if my salad turns too thick?
Thin it with a teaspoon of water, milk, or extra lemon juice.
Add a little at a time until you reach your desired consistency.
Can I use canned chicken?
You can. Drain it well and flake it with a fork before mixing. The texture is softer, so add extra crunchy mix-ins to balance it out.
How do I keep the apples from browning?
Toss the diced apple with a bit of lemon juice before adding it to the salad.
It keeps the color fresh and adds brightness.
What can I serve this with?
Try toasted sourdough, whole-grain wraps, romaine or butter lettuce cups, or a simple bed of greens with cucumbers and tomatoes. Crackers make a great quick snack option too.
Final Thoughts
Healthy Greek Yogurt Chicken Salad proves you don’t need a heavy dressing to get big flavor. With simple pantry ingredients and a few fresh add-ins, you’ll have a satisfying, protein-packed meal in minutes.
Make it your own with the mix-ins you love, and enjoy it for lunch all week or as an easy dinner. It’s fresh, flexible, and reliably delicious.
