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.
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 genteel 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.
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.
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.
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.
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.
Greek Yogurt Chicken Salad
- 3 cups cooked boneless skinless chicken breasts — (about 1 1/4 pounds or 3 small/medium breasts), 1/2-inch-diced
- 2 cups seedless red grapes — halved
- 3 medium stalks celery — diced (scant 1 1/2 cups)
- 2 large green onions — or 3 small/medium green onions, thinly sliced (about 1/4 cup)
- 1/2 cup sliced almonds — 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
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.
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.
Nutrition InformationAmount per serving (1 (of 6), about 1 cup) — Calories: 228, Fat: 6g, Cholesterol: 48mg, Sodium: 327mg, Carbohydrates: 17g, Fiber: 2g, Sugar: 12g, Protein: 27g
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