Greek Yogurt Chicken Salad is my absolute go-to fix when I’m tired of plain old ham sandwiches or, let’s be real, bland desk lunches. You know those afternoons when your only option is yogurt with too much sugar or last night’s questionable leftovers? I’ve been there! Once I discovered just how quick and tasty a fresh Greek Yogurt Chicken Salad can be, my lunch game changed completely.
If you ever found yourself loving this classic but wishing it were a little lighter and brighter, this is the trick. By the way, if you’re a fan of trying different salad twists, you should totally check out this chicken salad chick recipe or maybe mix things up with a brazilian roasted half chicken recipe next time. 
Why You’ll Love This Chicken Salad Recipe
Okay, first off, it’s creamy without being heavy. All that lusciousness usually comes from mayo, but here it’s just protein-packed Greek yogurt doing the magic. I’ll admit, I don’t always like how regular chicken salad can feel greasy or weigh you down. That’s what got me hooked on this version.
But wait, it gets better. You can toss in whatever you have lying around. Leftover rotisserie chicken from Sunday dinner? Perfect. A random carrot? Toss it in. Even little odds and ends from the produce drawer seem to find a place in this bowl.
I’m telling you, this isn’t just about looking good on Instagram (though, it totally does). It’s about feeling good after lunch because it doesn’t sit in your gut like a bowling ball. It’s tangy, fresh, and crazy adaptable. Oh, and it keeps in the fridge for a few days, so meal prepping? Way easier now.
My sister, honestly, she’s picky. Even she asks for second helpings, so that has to count for something, right?
“I used this Greek Yogurt Chicken Salad for my work lunches, and it was such a refreshing change. My husband even stole some from my container! Never thought I’d get him on board with yogurt in a salad, but here we are.”
How to Make Chicken Salad
So here’s where I keep it real. This recipe is just a matter of mix-toss-eat (okay, maybe chill if you like). Start with shredded or chopped cooked chicken. Honestly, store-bought rotisserie makes this a breeze, which I, for one, will never judge.
Next, grab a bowl (bigger than you think, trust me, things start jumping out), spoon in Greek yogurt, toss in your chicken, then sprinkle in celery for a crunch. Lemon juice. Little salt. Pepper. Any spices you feel like. Sometimes I do a splash of Dijon for zip, but honestly, do you?
Now comes my favorite part: veggies and crunchies. Red onion gives a bite. Grapes (or apples for a fall vibe) pop with juicy sweetness. Nuts? Why not. Give the whole thing a big ol’ stir.
Chill it, or eat right away, honestly, no judgment. If you want something fancier–like if you’re having friends over, say for a proper lunch–serve it on lettuce cups or on toasted bread. Makes you look like a five-star restaurant chef with almost zero extra work.
If you’re in the mood for cozy comfort food later, you might wanna try making chicken pot pie with cream of chicken soup.
Make Ahead Tips
Okay, so here’s the scoop: this Greek Yogurt Chicken Salad is a total champion for prepping in advance. Sometimes I whip up a batch on Sunday night, and yes, it actually gets better after sitting in the fridge. The flavors, well, they just meld together most magically.
For best results, keep the crunchy things (like nuts, or even apples) separate until just before serving. If you throw everything in at the start, you might get a little soggy, which…meh. Nobody loves a limp walnut.
It’ll keep in the fridge, covered, for up to three days. I’ve gone longer, but you know, food safety and all that jazz. If things start to look weird, maybe skip it. Pro-tip: if you prep the chicken ahead (hello, easy homemade chicken), this salad practically makes itself whenever the craving hits.
Also, you can totally stash single portions in small containers. Lunch for the next couple of days? Sorted.
What You’ll Need to Make This Chicken Salad
No super fancy ingredients, thank goodness I can buy all this at the corner grocery. Here’s the cast:
- Cooked chicken (leftovers, rotisserie, or poached, whatever you got)
- Plain Greek yogurt (go for full-fat if you want extra creamy)
- Fresh lemon juice (the bottled stuff works, but fresh is zingier)
- Celery (crunch is key)
- Red onion (or shallots if you’re feeling fancy)
- Salt and pepper (obviously)
- Optional: grapes, apple chunks, sliced almonds, dill, fresh parsley, a little Dijon mustard
Honestly, sometimes I just dig through the fridge and see what needs using up. Even a handful of spinach leaves torn into the mix? Yes, that works! If you’re out of ideas for sides, definitely check out cucumber beet salad or try a hearty, dense bean salad recipe for a change.
| Ingredient | Amount | Nutritional Benefits |
|---|---|---|
| Cooked Chicken | 2 cups | High in protein, low in fat |
| Greek Yogurt | 1 cup | Rich in probiotics and calcium |
| Celery | 1/2 cup, chopped | Low-calorie, high in fiber |
| Red Onion | 1/4 cup, diced | Contains antioxidants, supports heart health |
| Lemon Juice | 2 tablespoons | Boosts vitamin C and aids digestion |
Want to Jazz It Up Even More
If you get the itch for something fancier (or, let’s be honest, you just wanna impress family), switching up the add-ins totally transforms this whole Greek Yogurt Chicken Salad deal.
- Swap the grapes for dried cherries, cranberries, or chopped apricots for a sweet twist.
- Toss in a handful of toasted walnuts, pecans, or even sunflower seeds for a bolder crunch.
- Add fresh herbs like dill or tarragon—seriously, dill is life in this salad.
- If you like some heat, a dash of smoked paprika or a few chopped jalapeños does wonders.
Another out-there move? Add a scoop onto a hot baked potato. Yeah, sounds weird, but you’ll thank me later. This trick makes random dinner nights so much more exciting.
If you love experimenting, I suggest checking out unique combos, like those found in chicken and yellow rice recipe, for a little global flavor inspiration.
Common Questions
How long can I keep Greek Yogurt Chicken Salad in the fridge?
Usually, about three days. After that, just give it a quick sniff test. Better safe than sorry!
Can I use nonfat Greek yogurt?
Yep, but I think full-fat tastes better and is less tangy. Do whatever fits your vibe.
Do I have to cook the chicken fresh?
Nope! Leftover grilled, roasted, or even poached chicken is solid. Rotisserie chicken is my lazy-day lifesaver.
How do I keep the salad from getting watery?
Make sure veggies aren’t too wet, and if you’re storing, keep crunchier bits separate till serving.
What are some good side dishes?
Honestly, fresh fruit or a quick green salad is fab. Want something heartier? Try a dense bean salad recipe or even chicken tenders and golden fries if you’re feeling indulgent.
The Easy Lunch That Will Convert You
After trying this, I bet you’ll ditch store-bought mayo salads for good. Greek Yogurt Chicken Salad wins my heart any time, not only for that zingy, fresh flavor but honestly because it works for busy days, picky eaters, and spontaneous family picnics. For even more ideas and trustworthy tips, pop over to Greek Yogurt Chicken Salad – Eating Bird Food, Greek Yogurt Chicken Salad with Dill | Easy and Healthy, or Greek Yogurt Chicken Salad | Kristine in Between. Grab your bowl and start tossing. You might find yourself making it again tomorrow. 
Greek Yogurt Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Healthy
Description
A refreshing and creamy chicken salad made with Greek yogurt, perfect for quick lunches or meal prep.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup plain Greek yogurt
- 1/2 cup celery, chopped
- 1/4 cup red onion, diced
- 2 tablespoons fresh lemon juice
- Salt and pepper, to taste
- Optional: grapes, apple chunks, sliced almonds, dill, fresh parsley, a little Dijon mustard
Instructions
- In a large bowl, combine the cooked chicken and Greek yogurt.
- Add in the chopped celery, diced red onion, lemon juice, and season with salt and pepper.
- Mix well until all ingredients are incorporated.
- Fold in any additional vegetables or nuts if desired.
- Chill in the refrigerator for about 30 minutes or enjoy immediately.
- Serve on lettuce cups or toasted bread if desired.
Notes
For best flavor, allow the salad to chill before serving. Keep crunchy ingredients separate until serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
