This Greek yogurt chicken salad started as a fridge rescue. I tried this last week when I had half a rotisserie chicken, a tub of plain Greek yogurt and zero desire to cook. Instead of drowning the chicken in mayo, I stirred together a tangy yogurt dressing with lemon, dill and a spoonful of Dijon, then folded in crisp celery, sweet grapes and toasted almonds. Ten minutes later I had lunch for four days. It tasted brighter than the deli version, kept me full all afternoon and did not leave me sluggish at my desk.
Why You’ll Love This Greek Yogurt Chicken Salad
- No cooking required. This Greek yogurt chicken salad leans on leftover or store-bought rotisserie chicken, so the stove stays off.
- Lighter, not boring. Yogurt brings the creaminess while one tablespoon of mayo keeps the classic richness.
- Big on protein. Each serving packs roughly 40 grams, which makes it a lunch that actually lasts.
- Texture in every bite. Crunchy celery and almonds play against juicy grapes and tender chicken.
- Flexible serving. Pile it into lettuce cups, stuff a pita, or eat it straight from the container.
Ingredients
This makes four generous servings. Measurements are a starting point, so taste the dressing and adjust the lemon and salt to your liking.
- 3 heaping cups (about 1 lb) cooked chicken breast, diced or shredded
- 3/4 cup plain 2% Greek yogurt
- 1 tablespoon mayonnaise (or skip it for an all-yogurt dressing)
- 1 1/2 teaspoons Dijon mustard
- Juice of half a lemon (about 1 1/2 tablespoons)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
- 2 celery ribs, finely diced
- 1 cup red seedless grapes, halved
- 2 tablespoons red onion, minced
- 1/3 cup sliced almonds, toasted
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
How to Make Greek Yogurt Chicken Salad Step by Step
- Toast the almonds. Warm the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan until they smell nutty. Tip them onto a plate so they stop cooking.
- Mix the dressing. In a large bowl, whisk the yogurt, mayo, Dijon, lemon juice, dill, salt and pepper until smooth. It should be thick but spreadable.
- Prep the add-ins. Dice the celery small so it spreads evenly, halve the grapes and mince the onion. A finer chop keeps every forkful balanced.
- Fold everything together. Add the chicken, celery, grapes and onion to the dressing. Use a spatula to fold gently until every piece is coated.
- Taste and adjust. Add a squeeze more lemon for tang or a pinch of salt if it tastes flat. Cold food needs slightly more seasoning than warm food.
- Finish and chill. Stir in most of the almonds, saving a few for the top. Chill for 15 minutes if you have time, which lets the dill flavor the dressing. Serve your Greek yogurt chicken salad on toasted whole grain bread, in butter lettuce cups or with cucumber rounds.
Want a warm dinner from the same bird? Use the rest of your chicken in this leftover rotisserie chicken fried rice, which comes together in about 20 minutes.
Nutrition & Health Benefits
One serving of this Greek yogurt chicken salad comes to approximately 295 calories, 41 g protein, 11 g carbohydrates and 11 g fat. Numbers will shift with the brand of yogurt and how much chicken you use.
Swapping most of the mayo for strained yogurt is the main win here. Greek yogurt adds extra protein and live cultures, and plain versions contain far less saturated fat than a mayo-heavy dressing. For a deeper look at how it supports gut health and satiety, see Healthline’s overview of Greek yogurt. The almonds add heart-friendly fats and a little fiber, while the grapes and celery bring water, crunch and natural sweetness without added sugar.
Storage Tips
- Fridge: Keep your Greek yogurt chicken salad in an airtight container for up to 4 days. Store the almonds separately if you want them to stay crisp.
- Meal prep: Portion it into four containers with lettuce cups or crackers on the side. It pairs well alongside our meal prep chicken and rice bowls if you prep lunches on Sunday.
- Freezer: Skip it. Yogurt dressing separates and turns watery once thawed.
- Refresh: If the salad looks a little dry on day three, stir in a spoonful of yogurt and a squeeze of lemon.
FAQs
Can I make Greek yogurt chicken salad without mayo?
Yes. Replace the mayo with another tablespoon of yogurt plus a teaspoon of olive oil. The dressing will be slightly tangier, so add a small pinch of honey if you want to round it out.
What kind of chicken works best?
Rotisserie chicken gives the most flavor, but poached or grilled breast works well too. Thighs also work and stay juicier, though they add a little more fat.
Why did my chicken salad get watery?
Watery salad usually comes from wet add-ins or thin yogurt. Pat the grapes and celery dry, use thick Greek yogurt rather than regular, and drain any liquid before stirring.
Is this recipe good for weight loss?
It can fit a weight loss plan because it is high in protein and moderate in calories, which helps you stay full. Serving it in lettuce wraps instead of bread keeps it even lighter.
Greek Yogurt Chicken Salad
Ingredients
Method
- Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then move them to a plate.
- Whisk the Greek yogurt, mayonnaise, Dijon, lemon juice, dill, salt and pepper in a large bowl until smooth.
- Finely dice the celery, halve the grapes and mince the red onion.
- Add the chicken, celery, grapes and onion to the dressing and fold gently until evenly coated.
- Taste and adjust with more lemon or salt, then stir in most of the almonds and sprinkle the rest on top.
- Serve right away or chill for 15 minutes. Enjoy in lettuce cups, on whole grain bread or with crackers.
