Oh my gosh, let me tell you about my absolute go-to lunch these days – this crazy simple Greek yogurt chicken salad that’s been saving my sanity! As a mom constantly juggling work and chasing after two little tornadoes, I need meals that come together fast but still pack flavor and nutrition. This recipe? It checks all the boxes.
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Table of Contents
I stumbled upon the magic of using Greek yogurt instead of mayo years ago when I was trying to lighten up our family meals. The first time I made it, my husband took one bite and said “Wait – this is actually healthy?” That’s when I knew I’d struck gold. The tangy yogurt pairs perfectly with tender chicken, crunchy veggies, and fresh dill – it’s like a flavor party in your mouth!
What I love most (besides the fact that my kids will actually eat it) is how versatile this Greek yogurt chicken salad is. Throw it between bread for a sandwich, scoop it onto crackers for a snack, or just eat it straight from the bowl with a fork when you’re feeling particularly wild. It’s become my secret weapon for quick, protein-packed meals that don’t taste like “diet food.”
Why You’ll Love This Greek Yogurt Chicken Salad
Listen, this isn’t just any chicken salad—it’s the kind you’ll crave all week long. Here’s why:
- Crazy healthy – Greek yogurt packs protein without the guilt of mayo
- Ready in minutes – Throw it together while your coffee brews
- Eats like a chameleon – Sandwich one day, lettuce wrap the next
- Keeps you full – That protein punch sticks with you
The best part? It tastes so good you’ll forget it’s good for you. My kids even beg for seconds—and that’s saying something!
Ingredients for Greek Yogurt Chicken Salad
Gather these simple ingredients – I promise your pantry probably has most of them already! The magic is in how they all come together:
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly here – no shame in shortcuts!)
- 1/2 cup Greek yogurt (go full-fat for extra creaminess, or non-fat if you prefer)
- 1/4 cup celery, diced nice and small for that perfect crunch
- 1/4 cup red onion, finely chopped (trust me, the bite is worth it!)
- 1 tbsp lemon juice – fresh squeezed if you can, but bottled works in a pinch
- 1 tsp Dijon mustard (this is my secret flavor booster)
- 1/2 tsp garlic powder – because everything’s better with garlic
- 1/2 tsp salt (adjust to your taste – I always add a pinch more)
- 1/4 tsp black pepper, freshly ground if you’re feeling fancy
- 2 tbsp fresh dill, chopped (dried works too, but fresh makes all the difference)
How to Make Greek Yogurt Chicken Salad
Okay, let’s get mixing! This Greek yogurt chicken salad comes together faster than my kids can say “I’m hungry” – and that’s saying something. Here’s exactly how I do it:
Step 1: Combine Chicken and Vegetables
Grab your biggest mixing bowl – trust me, you’ll need the space. Toss in your shredded chicken (I like to use my hands to break up any big clumps), then add those beautiful diced celery and red onion. Here’s my trick: mix them with the chicken first before adding anything else. This way, all the veggies get evenly distributed so every bite has that perfect crunch!
Step 2: Add Seasonings and Greek Yogurt
Now for the flavor magic! Pour in your lemon juice and Dijon mustard – don’t skip these, they cut through the richness beautifully. Sprinkle in the garlic powder, salt, and pepper. Then dollop in that glorious Greek yogurt. Here’s where technique matters: fold gently with a rubber spatula instead of stirring aggressively. You want everything combined but still light and fluffy, not mushy.
Step 3: Chill Before Serving
Here’s the hardest part – waiting! But seriously, pop that bowl in the fridge for at least 30 minutes (I try for an hour if I can). The flavors meld together, the yogurt gets extra creamy, and the whole thing transforms from “good” to “oh-my-gosh-give-me-more” delicious. The difference is night and day – it’s worth the patience!
See? Told you it was easy. Now try not to eat it all straight from the bowl while you wait for it to chill (no judgment if you do!).
Tips for the Best Greek Yogurt Chicken Salad
After making this Greek yogurt chicken salad more times than I can count, I’ve picked up some tricks that take it from good to “can’t-stop-eating-it” great:
- Rotisserie chicken is your friend – It adds amazing flavor and saves so much time. Just shred it while it’s still warm!
- Taste as you go – The saltiness can vary depending on your chicken, so adjust seasoning after mixing.
- Chop everything small – Tiny bits mean every bite gets all the flavors in perfect balance.
- Let the yogurt warm slightly – Cold yogurt straight from the fridge can make mixing tricky. Let it sit out for 10 minutes first.
Trust me – these little touches make all the difference in your chicken salad game!
Ingredient Substitutions and Variations
Listen – rules were made to be broken, especially in my kitchen! Here’s how I love to mix up this Greek yogurt chicken salad when I’m feeling adventurous:
- No dill? Try fresh parsley or chives – totally different but just as tasty.
- Want crunch? Toss in some chopped almonds or walnuts (my kids love sunflower seeds too).
- Too tangy? Swap half the yogurt for mashed avocado – creamy dreamy goodness!
- Feeling fancy? Add halved grapes or diced apple for a sweet surprise.
The beauty is you can make this recipe your own – just don’t skip the Greek yogurt, that’s my non-negotiable!
Serving Suggestions for Greek Yogurt Chicken Salad
Oh, the places this Greek yogurt chicken salad will go! Here are my favorite ways to serve it up:
- Classic sandwich – Piled high on whole grain bread with crisp lettuce
- Lettuce cups – For those low-carb days (butter lettuce works great!)
- Cracker topping – Perfect for impromptu snacks or appetizers
- Stuffed tomatoes – Hollow out beefsteaks for a pretty lunch presentation
- Pita pockets – Add some sliced cucumber for extra crunch
Pro tip: Double the batch – this Greek yogurt chicken salad tastes even better the next day when flavors really settle in!
Storage and Reheating Instructions
Here’s the scoop – this Greek yogurt chicken salad stays fresh in an airtight container for about 3 days in the fridge (if it lasts that long!). No reheating needed – just give it a quick stir before serving. Pro tip: The flavors get even better by day two!
Greek Yogurt Chicken Salad Nutrition Information
Here’s the skinny on this Greek yogurt chicken salad – one serving packs about 180 calories with a whopping 25g of protein! Of course, nutrition varies based on your specific ingredients (like using full-fat yogurt or adding extra goodies). But no matter how you tweak it, you’re getting a meal that fuels you right!
Frequently Asked Questions
I get so many questions about this Greek yogurt chicken salad – here are the ones that pop up most often:
Can I use regular yogurt instead of Greek yogurt?
You can, but the texture will be thinner since regular yogurt has more liquid. If you try it, strain it through cheesecloth first or use less – maybe 1/3 cup. But honestly? Greek yogurt works so much better for that thick, creamy texture we love!
How long does Greek yogurt chicken salad last in the fridge?
About 3 days in a tightly sealed container. The onions might get stronger over time, so if you’re making it ahead, you might want to go light on them at first.
Can I freeze chicken salad?
I don’t recommend it – the yogurt gets weirdly watery when thawed. This is one of those “make it fresh and eat it fast” kind of recipes!
What if I don’t have fresh dill?
No worries! Use 2 teaspoons of dried dill instead, or swap in another fresh herb like parsley. The salad will still be delicious – promise!
Is this chicken salad keto-friendly?
Absolutely! Just watch your portion if you’re counting carbs – the onions and yogurt have a tiny bit, but it’s still perfect for low-carb eating.
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Creamy Greek Yogurt Chicken Salad in Just 10 Minutes
A simple and healthy Greek yogurt chicken salad packed with protein and flavor. Perfect for sandwiches, wraps, or a light meal.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup Greek yogurt
- 1/4 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh dill, chopped
Instructions
- In a large bowl, combine shredded chicken, Greek yogurt, celery, and red onion.
- Add lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Mix well until all ingredients are fully combined.
- Fold in fresh dill.
- Chill for at least 30 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Adjust seasoning to taste.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg
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