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Greek Yogurt Chicken Salad - Light, Creamy, and Full of Flavor

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 3 cups, shredded or diced (rotisserie or leftover is great)
  • Plain Greek yogurt: 1 cup (2% or whole milk for best texture)
  • Celery: 2 ribs, finely chopped
  • Red onion: 1/4 small, finely diced (or use green onion for a milder bite)
  • Grapes: 1 cup, halved (red or green) or diced apple for a crisp swap
  • Cucumber: 1/2 cup, deseeded and diced (optional but refreshing)
  • Fresh dill: 2 tablespoons, chopped (or use parsley)
  • Lemon: Zest and 2–3 teaspoons juice
  • Dijon mustard:1–2 teaspoons
  • Honey or maple syrup: 1–2 teaspoons, to taste
  • Extra-virgin olive oil: 1 tablespoon (adds body and flavor)
  • Garlic powder: 1/2 teaspoon (or 1 small fresh clove, grated)
  • Salt and black pepper: to taste
  • Optional add-ins: sliced almonds or chopped walnuts, dried cranberries, crumbled feta, chopped pickles, or capers
  • Serving options: sandwich bread, tortillas, lettuce leaves, crackers, or cooked grains

Method
 

  1. Prep the chicken: Shred or dice cooked chicken into bite-size pieces. Aim for uniform pieces so every bite feels consistent.
  2. Chop your mix-ins: Finely chop celery and onion. Halve grapes. Dice cucumber and pat it dry to limit extra moisture.
  3. Make the dressing: In a large bowl, whisk Greek yogurt, lemon zest, lemon juice, Dijon, honey, olive oil, garlic powder, salt, and pepper until smooth and creamy.
  4. Add the chicken and veggies: Fold in chicken, celery, onion, grapes, cucumber, and dill. Stir gently to coat everything without smashing the fruit.
  5. Taste and adjust: Add more salt, pepper, lemon, or honey until the balance feels right—bright, savory, and lightly sweet.
  6. Chill if you can: Cover and refrigerate for 20–30 minutes. This helps the flavors meld and the texture set.
  7. Serve your way: Spoon into lettuce wraps, pile onto toasted bread, roll in a tortilla, or scoop over greens or quinoa. Top with nuts or feta if you like.