Healthy Chicken Salad with Greek Yogurt is a fresh and light twist on the classic chicken salad you know and love. Instead of mayo, it uses creamy Greek yogurt to keep things tangy and smooth without all the extra fat. You’ll find tender chunks of chicken mixed with crunchy celery, sweet grapes, and a sprinkle of nuts for a little extra bite.
I love making this chicken salad because it’s easy to throw together and feels good to eat. The Greek yogurt adds a refreshing flavor that makes it perfect for a quick lunch or a picnic. I often make a big batch and enjoy it for several days—it keeps well and stays tasty every time I dig in!
My favorite way to serve it is stuffed inside a whole wheat pita or piled on top of a bed of greens for a simple, satisfying meal. It’s also great spread on toast for a lighter snack. This recipe has become a family favorite because it feels healthy but still hits that spot when you want something comforting and flavorful.
Key Ingredients & Substitutions
Chicken Breast: Using cooked, diced chicken breast keeps the salad lean and protein-packed. Leftover roast chicken or rotisserie chicken works great too for convenience.
Greek Yogurt: This is the healthy swap for mayo, giving creaminess with less fat and extra protein. Use full-fat or 2% Greek yogurt for the best texture. If dairy-free, try a plant-based yogurt but check it’s thick enough.
Celery: Adds crunch and freshness. If celery isn’t your favorite, cucumber or bell pepper are nice substitutes for that crisp bite.
Red Grapes: Their sweetness balances the tangy yogurt and savory chicken. You can replace grapes with diced apple or dried cranberries for a similar sweet twist.
Fresh Dill: Dill adds a bright, herbaceous note that really lifts the flavor. If you don’t have dill, parsley or chives make easy replacements.
How Do I Mix This Salad Without Making It Mushy?
Folding the ingredients gently is key to keeping the textures intact, especially with fragile grapes and crisp celery.
- Start by mixing the chicken and veggies in a large bowl.
- Whisk the yogurt dressing separately to get it smooth and well-blended.
- Pour the dressing over the chicken mixture, then fold gently using a spatula or large spoon.
- Avoid stirring too hard or too long to prevent crushing grapes or mashing celery.
Letting the salad chill for 30 minutes also helps the flavors marry without losing that fresh crunch.
Equipment You’ll Need
- Large mixing bowl – I like this to combine everything easily without making a mess.
- Whisk or fork – perfect for mixing the yogurt dressing smoothly.
- Measuring cups and spoons – keep the ingredients just right for flavor balance.
- Knife and cutting board – for chopping celery, onion, and herbs with ease.
- Serving dish or container – for chilling and serving the salad.
Flavor Variations & Add-Ins
- Swap chicken for turkey or tuna for a different protein twist.
- Add chopped nuts like almonds or walnuts for extra crunch and healthy fats.
- Mix in chopped apples or dried cranberries for a sweeter variation.
- Spice it up with a dash of curry powder or smoked paprika for extra flavor.
Healthy Chicken Salad with Greek Yogurt
Ingredients You’ll Need:
- 2 cups cooked chicken breast, diced
- 1/2 cup plain Greek yogurt (preferably full-fat or 2%)
- 1/2 cup celery, diced
- 1/2 cup red grapes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh dill, chopped, plus extra for garnish
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and assemble. Then, plan to chill the salad for at least 30 minutes to let the flavors blend beautifully. Overall, you’ll have a fresh, delicious dish ready in about 40 minutes.
Step-by-Step Instructions:
1. Mix the Main Ingredients
Start by placing the diced cooked chicken, chopped celery, halved grapes, and finely chopped red onion into a large mixing bowl. This will be the base of your salad.
2. Make the Yogurt Dressing
In a smaller bowl, whisk together the plain Greek yogurt, lemon juice, Dijon mustard, chopped dill, salt, and freshly ground black pepper. Mix until the dressing is smooth and creamy.
3. Combine and Coat
Pour the yogurt dressing over the chicken mixture. Gently fold everything together, making sure each piece is well coated with the creamy dressing. Take care to mix gently so the grapes stay whole and the celery stays crisp.
4. Adjust Seasonings and Chill
Give the salad a taste and add more salt, pepper, or lemon juice if you like. Then cover and place it in the refrigerator for at least 30 minutes to let the flavors come together.
5. Serve and Enjoy
Before serving, sprinkle some extra fresh dill and, if you want a little kick, a pinch of red pepper flakes on top. This salad is wonderful served inside a sandwich or wrap, or on a bed of fresh greens for a light meal.
Can I Use Rotisserie Chicken Instead of Cooked Chicken Breast?
Absolutely! Rotisserie chicken is a convenient and flavorful option. Just shred or dice it before mixing into the salad.
Is It Okay to Use Low-Fat or Non-Fat Greek Yogurt?
Yes, you can use low-fat or non-fat Greek yogurt, but keep in mind the salad may be less creamy. Adding a small amount of olive oil can help boost richness if you like.
How Long Can I Store This Chicken Salad?
Store it in an airtight container in the refrigerator for up to 3 days. The salad may lose some crunch over time, so it’s best enjoyed fresh or within a couple of days.
Can I Add Other Fruits or Nuts to the Salad?
Definitely! Chopped apples, dried cranberries, or toasted almonds make great additions and add extra texture and flavor.