This recipe for Greek yogurt chicken salad should be on everyone’s rotation since it is quick, easy and incredibly satisfying!
The combination of tender chicken, creamy Greek yogurt, and crunchy vegetables creates a protein-packed salad that’s both healthy and delicious.
What you will love about this Greek yogurt chicken salad
The salad is full of flavor and you can make it ahead of time, or if you’re like me and you need a quick lunch, you can whip it up in just 15 minutes using leftover chicken or a rotisserie chicken from the store.
All I know is, as soon as you taste this creamy, protein-rich salad with its perfect balance of flavors and textures, you will be hooked!
You will inevitably add it to your list of regular “go-to” recipes, and you will be making it whenever you need a healthy, satisfying meal that doesn’t sacrifice on taste.
Ingredients for Greek Yogurt Chicken Salad
Cooked Chicken: For this recipe, you will want cooked chicken breast or thigh meat, finely diced or shredded. Using a rotisserie chicken is a great time-saver, or you can poach, bake, or grill chicken specifically for this recipe. The chicken provides the protein foundation of the salad.
Greek Yogurt: Plain, full-fat Greek yogurt creates the creamy base for this salad while keeping it lighter than traditional mayo-based versions. The yogurt adds protein and a pleasant tanginess that balances the other flavors.
Celery: Diced celery adds essential crunch and a fresh, clean flavor that complements the chicken and creamy yogurt. It also adds a nice textural contrast.
Red Onion: Finely diced red onion provides a sharp, aromatic flavor that cuts through the creaminess. Red onion also adds beautiful color to the salad.
Dried Cranberries: These add a touch of sweetness and chewy texture that balances the savory elements. The slight tartness of cranberries also complements the tangy yogurt beautifully.
Walnuts: Chopped walnuts contribute richness, healthy fats, and a satisfying crunch. They also add depth of flavor with their slight earthiness.
Lemon Juice: Fresh lemon juice brightens all the flavors and enhances the tanginess of the yogurt. It’s essential for bringing the salad to life.
Dijon Mustard: This adds complexity and depth to the dressing. The subtle heat and acidity of Dijon works perfectly with the Greek yogurt base.
Herbs: Fresh dill and parsley add brightness, color, and aromatic notes that elevate the entire dish.
Salt and Pepper: Proper seasoning is crucial to bring out all the flavors in this salad. Be generous with freshly ground black pepper for the best flavor.
Optional Ingredients
Apple: Diced apple (like Honeycrisp or Granny Smith) adds sweetness, crunch, and freshness. It pairs beautifully with the chicken and walnuts.
Grapes: Halved red or green grapes provide juicy bursts of sweetness that contrast nicely with the savory elements.
Avocado: Diced avocado adds creaminess and healthy fats. Add just before serving to prevent browning.
Curry Powder: A teaspoon of curry powder transforms this into a curry chicken salad with warm, aromatic notes.
How to make the perfect Greek Yogurt Chicken Salad
Step 1- Ensure your cooked chicken is cooled completely before starting. Dice or shred it into bite-sized pieces and place in a large mixing bowl.
Step 2- Wash and dry the celery stalks, then dice them into small, even pieces. The goal is to have pieces small enough to distribute throughout the salad but large enough to provide noticeable crunch.
Step 3- Finely dice the red onion. If the onion flavor is too strong, you can soak the diced pieces in cold water for 5-10 minutes, then drain and pat dry before adding to the salad.
Step 4- Roughly chop the walnuts, leaving some larger pieces for texture. If you prefer a more intense flavor, you can lightly toast the walnuts in a dry skillet for 3-5 minutes before chopping.
Step 5- Wash, dry, and finely chop the fresh herbs.
Step 6- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
Step 7- Add the diced celery, red onion, dried cranberries, chopped walnuts, and fresh herbs to the bowl with the chicken.
Step 8- Pour the Greek yogurt dressing over the chicken mixture and gently fold everything together until well combined and evenly coated. Be careful not to overmix, which can break down the chicken too much.
Step 9- Taste and adjust seasonings as needed, adding more salt, pepper, lemon juice, or Dijon to suit your preferences.
Step 10- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled on a bed of lettuce, in a wrap, or on your favorite bread.
Tips
Chicken Preparation: For the most flavorful chicken, season it well before cooking. Poaching chicken in broth rather than water adds significant flavor, or use a rotisserie chicken for convenience and flavor.
Yogurt Consistency: If your Greek yogurt is very thick, you can thin the dressing slightly with a tablespoon of olive oil or a little extra lemon juice for better coating.
Texture Balance: Aim for a mix of textures in your salad – creamy (yogurt), crunchy (celery, nuts), chewy (dried cranberries), and tender (chicken). This variety makes each bite interesting.
Flavor Development: While you can serve this salad immediately, allowing it to chill for at least 30 minutes (or up to overnight) allows the flavors to meld and develop more fully.
Serving Temperature: Remove the salad from the refrigerator about 10 minutes before serving to take the chill off. Very cold temperatures can dull flavors.
Substitutions
Protein Options: You can substitute canned tuna, salmon, or chickpeas for the chicken to create different variations of this salad.
Nut Alternatives: If you have nut allergies, substitute sunflower seeds or pepitas (pumpkin seeds) for the walnuts.
Fruit Variations: Instead of dried cranberries, try dried cherries, golden raisins, or diced apricots for different flavor profiles.
Herb Substitutions: If you don’t have dill and parsley, try other fresh herbs like tarragon, basil, or chives, each of which will give the salad a different character.
What to serve with Greek Yogurt Chicken Salad
As a Sandwich: Serve between slices of whole grain bread with lettuce and tomato for a hearty lunch.
In a Wrap: Roll up in a whole wheat or spinach tortilla with extra greens for a portable meal.
On a Bed of Greens: Serve on a bed of mixed greens or arugula for a low-carb, high-protein meal.
With Crackers or Crostini: Offer as an appetizer with whole grain crackers or toasted baguette slices.
Storage, Freezing and Reheating
Storage Instructions: Store the chicken salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop during this time, though the nuts may soften slightly.
Meal Prep Option: You can prepare all components separately and assemble just before serving. Store the Greek yogurt dressing separately from the chicken and mix-ins until ready to serve for the best texture.
Freezing: Greek yogurt chicken salad does not freeze well due to the dairy content and fresh vegetables, which can become watery and lose their texture when thawed.
FAQ’s
Why use Greek yogurt instead of mayonnaise?
Greek yogurt is a healthier alternative to mayonnaise, with more protein, less fat, and fewer calories. It also provides a tangy flavor that complements the chicken beautifully. The thicker consistency of Greek yogurt (compared to regular yogurt) ensures a creamy texture similar to mayonnaise.
How can I prevent my chicken salad from becoming watery?
Make sure your chicken is completely cooled and pat it dry before mixing. Use thick, strained Greek yogurt (not regular yogurt). If your salad seems watery after mixing, you can add more chicken or a tablespoon of mayonnaise to help bind the ingredients.
Is this recipe suitable for meal prep?
Yes, this chicken salad is perfect for meal prep and actually improves in flavor after a day in the refrigerator. For the best texture, add the nuts just before serving if preparing several days in advance.
How can I add more flavor if it seems bland?
If your chicken salad lacks flavor, try adding more salt (chicken needs plenty of seasoning), a bit more Dijon mustard, a splash of vinegar, or a pinch of garlic powder. You can also include more fresh herbs or a small amount of finely chopped shallot for aromatic depth.
Greek Yogurt Chicken Salad
Ingredients
- 3 cups cooked chicken breast or thigh meat diced or shredded
- 3/4 cup plain Greek yogurt full-fat recommended
- 2 celery stalks finely diced
- 1/4 cup red onion finely diced
- 1/3 cup dried cranberries
- 1/3 cup walnuts roughly chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the diced or shredded chicken in a large mixing bowl.
- Dice the celery and red onion into small, even pieces.
- If desired, soak the diced red onion in cold water for 5-10 minutes to mellow the flavor, then drain and pat dry.
- Roughly chop the walnuts, leaving some larger pieces for texture.
- Wash, dry, and finely chop the fresh dill and parsley.
- In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Add the diced celery, red onion, dried cranberries, chopped walnuts, and fresh herbs to the bowl with the chicken.
- Pour the Greek yogurt dressing over the chicken mixture and gently fold everything together until well combined.
- Taste and adjust seasonings as needed, adding more salt, pepper, lemon juice, or Dijon to suit your preferences.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.