Print

Healthy Greek Yogurt Chicken Salad

Healthy Greek Yogurt Chicken Salad - featured image

A creamy, fresh chicken salad made with Greek yogurt instead of mayo for a lighter, healthier twist. Perfect for quick lunches or light dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1/2 cup plain Greek yogurt (full-fat or low-fat)
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onion, minced
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional add-ins: chopped walnuts or sliced almonds, halved grapes or diced apple, chopped cucumber

Instructions

  1. If you don’t have cooked chicken ready, poach 2 boneless, skinless chicken breasts in simmering water for 15 minutes until cooked through. Let cool, then shred or dice into bite-sized pieces (about 2 cups).
  2. Finely dice 1 stalk of celery and mince 2 tablespoons of red onion. Chop 1 tablespoon of fresh dill.
  3. In a medium bowl, stir together 1/2 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, salt, and pepper to taste.
  4. Add the shredded chicken, chopped celery, onion, and dill into the bowl with the yogurt dressing. Fold gently but thoroughly until all pieces are evenly coated.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Use full-fat Greek yogurt for best creaminess. Poach chicken gently or use rotisserie chicken to keep it moist. Chop veggies uniformly for consistent texture. Fold ingredients gently to avoid mushy salad. Chill at least 30 minutes before serving. If too thick after chilling, stir in a teaspoon of water or more lemon juice.

Nutrition

Keywords: chicken salad, Greek yogurt, healthy chicken salad, low calorie chicken salad, mayo-free chicken salad, quick chicken salad, light lunch, healthy recipe