Greek Yogurt Chicken Salad

I have an inner desire to be a Southern belle. This calling has come up a few times here, always when I’m sharing a recipe that reminds me of the South and my college girlfriends from the region. Today’s Greek Yogurt Chicken Salad is one of those recipes. I never tire of eating it. It’s healthy, creamy, ultra filling, and perfect for salads and sandwiches. It also would likely horrify my friend from Alabama.

Skinny Greek Yogurt Chicken Salad with Grapes, Celery, and Fresh Dill. Creamy, cool, and crunchy! A quick, easy, healthy recipe that’s perfect for sandwiches and salads. Omit honey for the 21 Day Fix diet - Recipe at | @wellplated

This Greek Yogurt Chicken Salad does not have mayo. I KNOW. I can hear my sweet Alabama gal pal, who is an aficionado of all things chicken salad, gasping in horror. Actually, she’s far too gentile for such a gesture. I’m sure she has a very polite, socially appropriate sound effect for a chicken salad recipe made without mayo, which she considers an essential condiment for creamy salads of all kinds. If I find out what it is, I’ll report back.

Although I pride myself on not being a picky eater, mayo is one food I’ve never enjoyed. When I was little, my mom couldn’t even spread it on my sister’s sandwich then use the same knife to cut mine in half without my detecting the perpetration. Since tastes can change over time, I’ve tried it a few times over the years to “check in” and make sure I still don’t enjoy it and NOPE. No mayo for this gal.

Fortunately, Greek yogurt has given me the opportunity to enjoy recipes that traditionally call for mayo, such as chicken salad, in a delicious and even healthy way. Greek yogurt is creamy and thick like mayo but with a rich, tangy flavor I find that mayo lacks. In most recipes, chicken salad included, Greek yogurt behaves exactly like mayo, making it a perfect one-to-one substitute.

Creamy Skinny Greek Yogurt Chicken Salad with dill, grapes, celery and almonds. This is the BEST chicken salad recipe. Easy and healthy! Recipe at | @wellplated

As an added bonus, Greek yogurt is also incredibly healthy. We’re talking high protein, calcium, and vitamins, all with little or no fat. Clearly I am a fan.

And I am also a major fan of Greek Yogurt Chicken Salad.

Chicken salad is one of those recipes that I sometimes forget about, then once I make it again, wonder why I don’t add it to my menu every single week. It’s easy, healthy, and ripe for adaptation.

I’ve experimented with many different healthy chicken salad flavor profiles (Greek yogurt curry chicken salad; Greek yogurt chicken salad with mustard; Greek yogurt chicken salad without fruit and with fruit), and I can conclusively say that, while each has its place, today’s chicken salad with Greek yogurt and dill, along with some other tasty mix-ins, is my absolute favorite.

The BEST Creamy Greek Yogurt Chicken Salad with dill, grapes, and almonds. No mayo, gluten free, and 21 day fix diet friendly. Recipe at | @wellplated

This Greek Yogurt Chicken Salad has it all.

  • The Creamy: Hello, Greek yogurt.
  • The Crunchy: Almonds and celery.
  • The Sweet: Grapes, plus a touch of honey.
  • The Fresh: Dill and green onion.
  • The Juicy: Plump chunks of tender (never dry!) chicken.

This Greek yogurt Chicken Salad recipe is also incredibly easy. Once the ingredients are prepped, all you need to do is stir them together and ta-da! A whole bowl of filling, healthy chicken salad goodness. Fruit, veggies, protein, and dairy: the food group gang is all here.

Healthy Greek Yogurt Chicken Salad. NO MAYO! Easy and healthy chicken salad with dill, grapes, almonds and apples. Gluten free and protein packed. Recipe at | @wellplated

This Greek Yogurt Chicken Salad tastes even better a few hours after it is made, so it’s perfect for parties. You can make a big bowl in the morning, then set it out at lunch, along with bread or croissants for guests to serve themselves sandwiches, which Ben’s family does often on long summer days at the lake.

I also love prepping a bowl of Greek Yogurt Chicken Salad for myself to eat for lunch throughout the week. I keep it in the fridge and enjoy either on top of salad greens or piled high on a slice of toasted multigrain bread for fast, healthy lunches.

Healthy Greek Yogurt Chicken Salad with Grapes, Celery, and Fresh Dill. Perfect for sandwiches and salads. If following the 21 day fix diet, just omit the honey. DELICIOUS! Recipe at | @wellplated

For a fast, easy way to cook your chicken for this Greek Yogurt Chicken salad, don’t miss yesterday’s video tutorial for how to cook shredded chicken (you can use the same method to dice).

Do you have any favorite ways of making chicken salad or must-have additions that I missed? I’d love to hear about them! Leave your thoughts in the comments section below.

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Greek Yogurt Chicken Salad

Skinny Greek Yogurt Chicken Salad with dill, grapes, celery, and almonds. An easy, healthy version of classic chicken salad. Creamy, cool, and crunchy!

Yield: about 6 cups

Prep Time: 20 minutes

Total Time: 20 minutes, plus chilling as desired


  • 3 cups 1/2-inch-diced cooked boneless, skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts)
  • 2 cups seedless red grapes, halved
  • 3 medium stalks celery, diced (scant 1 1/2 cups)
  • 2 large or 3 small/medium green onions, thinly sliced (about 1/4 cup)
  • 1/2 cup sliced or slivered almonds, toasted
  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoons nonfat milk
  • 2 teaspoons honey
  • 1 teaspoon kosher salt, plus additional to taste
  • 1/2 teaspoon black pepper, plus additional to taste
  • 2 tablespoons chopped fresh dill
  • Serving suggestions: whole-grain bread, croissants, lettuce leaves, crackers


  1. Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight.
  2. When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.
  • Leftover chicken salad will keep in the refrigerator for 3 to 4 days.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 6), about 1 cup

  • Amount Per Serving:
  • Calories: 228 Calories
  • Total Fat: 6g
  • Cholesterol: 48mg
  • Sodium: 327mg
  • Carbohydrates: 17g
  • Fiber: 2g
  • Sugar: 12g
  • Protein: 27g

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...


  1. Oh my goodness! I’m filing this one away to make soon as this is right up my alley. I’m a no mayo gal myself and I’m from the south. I’ve used sour cream and ranch dressing over the years as a substitute, but love the Greek yogurt idea to make it healthy. I’d cringe too if my sandwich was cut with mayo on the knife! Non-mayo people unite! 😊

  2. This looks wonderful…yum! I laughed at your mayo references as I totally share your aversion. When my sister and I were kids we always prayed it would not be our turn to clear the dinner table if mayo had been served. We could not even bear to put the lid on the jar and take it to the fridge! :)

  3. I’m not a fan of mayo either. I use greek yogurt in tuna salad: it’s delish & so much healthier. Love this recipe, I need to buy grapes so I can try this.

  4. Ugh mayo has grossed me out for the longest time,  the top reason why I never ate chicken or egg salad!  Thankfully greek yogurt is something I can deal with, making it possible to enjoy this creamy filling salad!

  5. Nice! Everything in that recipe seems nice and light, not too overpowering (:

  6. Shawnna Griffin Reply

    hey girl- this looks amazing!

  7. I love chicken salad but never had it with dill (which I love). I usually add tarragon to it. Love all the textures in this! Pinned!

  8. I do like mayo but I also like yogurt and think the tang would be really good in here! And you’ve got sweet and crunchy, which is a must for any chicken salad in my opinion. I’ve used grapes, cantaloupe, apples and even pineapple.

  9. Your mayo blip made me laugh!  I used to eat globs of it on my sandwiches as a kid, but don’t use it much as an adult.  I have to say though, if you’re willing to give another brand a shot, Sir Kensington’s mayo made with avocado oil is delicious.  I haven’t had mayo in my fridge for years, but got a sample of this stuff and now have a full jar.  It’s so good!  However, I will be making this chicken salad this weekend with yogurt.  I’ll save the mayo for my burger!

    • Marci, it sounds like you had the exact opposite childhood mayo experience, haha. ;) Thanks for the tip about Sir Kensington. And I hope you enjoy this version of chicken salad!

  10. This looks amazing! Would it be possible to substitute dried dill for the fresh in this recipe? I always have that on hand. Thanks!

    • Thanks so much, Kristen! The general rule of thumb is to use 1/3 the amount called for when using dried herbs instead of fresh. That said, if you have the option to use fresh, I definitely recommend it because the flavor is more pleasant, but dried will certainly work in a pinch!

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