Go Back

Greek Yogurt Chicken Salad - Light, Creamy, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works well)
  • 3/4 to 1 cup plain Greek yogurt (2% or whole milk for the best texture)
  • 1 tablespoon Dijon mustard
  • 2 to 3 teaspoons fresh lemon juice, plus zest from 1/2 lemon (optional)
  • 1 to 2 teaspoons honey or maple syrup (adjust to taste)
  • 1/2 teaspoon garlic powder or 1 small garlic clove, finely grated
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup celery, finely chopped
  • 1/2 cup red grapes, halved (or 1 small apple, diced)
  • 1/4 cup red onion, finely diced (or 2 green onions, sliced)
  • 1/4 cup toasted sliced almonds or chopped pecans
  • 2 tablespoons fresh dill or parsley, chopped
  • Optional add-ins: 1/4 cup diced cucumber, 1/4 cup chopped pickles, 1 tablespoon capers, 1/4 cup crumbled feta

Method
 

  1. Prep the chicken. Use leftover roasted chicken, poached chicken, or a rotisserie chicken. Chop or shred into bite-size pieces so it mixes evenly with the dressing.
  2. Make the dressing. In a large bowl, whisk the Greek yogurt, Dijon, lemon juice, lemon zest, honey, garlic, salt, and pepper until smooth. Adjust the thickness with a splash of water if it feels too stiff.
  3. Taste and tweak. Add a pinch more salt, lemon, or honey as needed. The dressing should be tangy with a gentle sweetness to balance it out.
  4. Add the mix-ins. Fold in the celery, grapes or apple, red onion, herbs, and nuts. Keep a few nuts aside to sprinkle on top for extra crunch.
  5. Combine with chicken. Add the chicken to the bowl and stir until everything is well coated. Be gentle to keep the fruit and nuts from breaking down.
  6. Chill for 20–30 minutes. Resting in the fridge helps the flavors come together and the dressing cling to the chicken.
  7. Serve your way. Spoon into lettuce cups, pile on whole-grain bread, roll into a wrap, serve over mixed greens, or scoop with crackers and sliced cucumbers.