Description
Greek Yogurt Chicken Salad is a light, protein-packed twist on the classic. Creamy Greek yogurt replaces mayo for a tangy, nutritious base, with crunchy celery, sweet cranberries or grapes, and nutty pecans for texture. Perfect for meal prep, sandwiches, wraps, or lettuce cups.
Ingredients
3 cups cooked chicken breast, shredded or diced (rotisserie works great)
1 cup plain Greek yogurt
2 stalks celery, finely diced
1/4 cup red onion, minced
1/3 cup chopped pecans or almonds
1/4 cup dried cranberries or 1/2 cup red grapes, halved
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp garlic powder
Salt and black pepper, to taste
Fresh dill or chives, chopped (optional)
Instructions
1. Cook and shred chicken if not using pre-cooked. Let it cool completely.
2. Dice celery, mince onion, chop nuts and herbs.
3. In a large bowl, whisk Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
4. Add chicken, celery, onion, nuts, fruit, and herbs to the bowl.
5. Gently fold until everything is evenly coated.
6. Chill for 30 minutes before serving for best flavor.
Notes
Use cold chicken to keep dressing creamy.
Adjust seasoning with extra salt, pepper, or lemon juice as needed.
For crunchier texture, add nuts right before serving.
Store in an airtight container in the fridge up to 4 days.
Do not freeze; yogurt base will separate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Chicken, Healthy
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg