For a lunch that truly fuels your body, look no further than a classic chicken salad reimagined with tangy Greek yogurt. This version delivers the same satisfying creaminess with a major boost of protein and probiotics, keeping you full and energized all afternoon.
I think we’ve all been there. Standing in front of the open fridge, hoping a perfect, satisfying lunch will magically appear. You want something that feels like a treat but doesn’t weigh you down for the rest of the day. That’s exactly where this Greek Yogurt Chicken Salad comes in. It’s my go-to answer for busy afternoons, a recipe born from the need for a lunch that’s both nourishing and genuinely delicious. Forget the heavy, mayo-laden versions of the past. This is a fresh take, where sweet grapes and crunchy almonds meet a creamy, protein-packed dressing. It’s one of those simple healthy chicken recipes that proves you don’t need complicated ingredients to make something special. It’s comfort food, made easy, right in your regular kitchen with regular time, for truly great results.
Table of Contents
Greek Yogurt Chicken Salad
A fresh, protein-packed take on classic chicken salad. Tangy Greek yogurt replaces mayo for a lighter, creamier dressing, while sweet grapes and toasted almonds add perfect texture and flavor. It's a satisfying, make-ahead lunch that's both nourishing and delicious.
- Prep Time: 15min
- Cook Time: 20min
- Total Time: 35min
- Yield: 4 servings 1x
- Category: lunch
- Method: mixing
- Cuisine: American
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 0.5 teaspoon dried dill
- 0.5 cup finely diced celery
- 0.5 cup finely diced red onion
- 1 cup red seedless grapes, halved
- 0.5 cup sliced almonds, toasted
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the chicken. Pat chicken breasts dry, rub with olive oil, and season with garlic powder, onion powder, salt, and pepper. Cook via pan-searing, baking, or poaching until internal temperature reaches 165°F. Let rest for 5-10 minutes, then shred into bite-sized pieces. Cool completely.
- Make the dressing. In a large mixing bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, and dried dill until smooth and creamy.
- Combine ingredients. Add the cooled shredded chicken, diced celery, red onion, halved grapes, and toasted almonds to the bowl with the dressing.
- Mix and season. Gently fold everything together until evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Chill and serve. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
Notes
For best results, ensure chicken is completely cool before mixing to prevent a watery dressing. Toasting the almonds enhances their flavor. Salad can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 10
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 80
Ingredients List
This Greek Yogurt Chicken Salad shines because of its simple, high-quality components. Each one plays a specific role in building layers of texture and flavor.
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (or 3 cups cooked, shredded chicken)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon each salt and black pepper
- For the Salad & Dressing:
- 1 cup plain Greek yogurt (I use full-fat for creaminess, but any works)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon dried dill (or 1 tablespoon fresh)
- ½ cup finely diced celery
- ½ cup finely diced red onion
- 1 cup red seedless grapes, halved
- ½ cup sliced almonds, toasted
- Salt and freshly ground black pepper, to taste
Smart Swaps & Dietary Notes:
- Chicken: Use leftover rotisserie chicken or any cooked shredded chicken recipes you have on hand to skip cooking entirely.
- Yogurt: For a dairy-free version, a thick, plain coconut or almond milk yogurt can work, though the tang will be different.
- Grapes: Chopped apples or dried cranberries are fantastic sweet swaps.
- Almonds: Walnuts, pecans, or sunflower seeds add a similar crunch.
- Herbs: Fresh tarragon or chives are lovely alternatives to dill.
Timing
- Prep Time: 15 minutes (if using pre-cooked chicken)
- Cook Time: 20 minutes (for cooking chicken)
- Total Time: 35 minutes
If you’re starting with leftover chicken, this Greek Yogurt Chicken Salad comes together in about 15 minutes flat, making it a brilliant last-minute lunch or dinner idea.
Step-by-Step Instructions
Making this salad is a straightforward, joyful process. Let’s walk through it.
1. Cook & Shred the Chicken: If you’re not using leftovers, pat your chicken breasts dry. Rub them with olive oil and season generously with garlic powder, onion powder, salt, and pepper. You can pan-sear them over medium heat for 6-7 minutes per side, bake at 400°F for 20-25 minutes, or poach them in simmering water or broth until cooked through (165°F internally). Let the chicken rest for 5-10 minutes, then use two forks or your hands to shred it into bite-sized pieces. Let it cool completely before mixing.
2. Make the Dressing: In a large mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, and dried dill until completely smooth and creamy. This tangy, herby base is what makes this chicken salad so special.
3. Combine Everything: To the bowl with the dressing, add the cooled shredded chicken, diced celery, red onion, halved grapes, and toasted almonds. Pro Tip: Toasting the almonds in a dry pan for a few minutes until fragrant seriously elevates their flavor and crunch.
4. Mix & Season: Gently fold everything together until the chicken and veggies are evenly coated in the creamy Greek yogurt dressing. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice as needed.
5. Rest & Serve: For the best flavor, cover and let the Greek Yogurt Chicken Salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Nutritional Information
Per serving (approximately 1 cup):
- Calories: ~320
- Protein: ~35g
- Carbohydrates: ~15g
- Fat: ~14g
This Greek Yogurt Chicken Salad is a nutritional powerhouse. The chicken and Greek yogurt provide a double dose of high-quality protein, essential for muscle repair and keeping you satiated. The grapes offer natural sweetness and antioxidants, while the almonds contribute healthy fats, fiber, and vitamin E. It’s a balanced meal that truly fuels your day.
Equipment Needed
You don’t need anything fancy for this recipe, which is part of its charm.
- A large mixing bowl
- A whisk or fork
- A sharp knife and cutting board
- A skillet or baking sheet (if cooking the chicken from raw)
- Measuring cups and spoons
Why You’ll Love This Recipe
This isn’t just another chicken salad. Here’s why it earns a permanent spot in your rotation:
- Protein-Packed & Satisfying: With protein from both the chicken and Greek yogurt, this salad keeps hunger at bay for hours, making it the ultimate fuel for a busy day.
- Meal Prep Champion: It stores wonderfully for 3-4 days, making it a perfect make-ahead lunch for the week. Your future self will thank you.
- Endlessly Adaptable: It’s a fantastic template. Swap in different nuts, fruits, or herbs based on what you have or what’s in season.
- Family-Friendly & Crowd-Pleasing: The sweet grapes and creamy texture are usually a hit with all ages. It’s a reliable choice for picnics, potlucks, or easy family dinners.
- Flavor First, Fuss Never: It delivers restaurant-quality taste with simple steps and ingredients you can find anywhere. Simple ingredients, warm memories.
Healthier Alternatives for the Recipe
This Greek Yogurt Chicken Salad is already a lighter choice, but here are some easy tweaks:
- For Higher Protein: Use non-fat Greek yogurt and add an extra half-cup of shredded chicken.
- Lower Carb/Sugar: Substitute the grapes with chopped cucumber or bell peppers for crunch without the natural sugars.
- Dairy-Free: Use a thick, unsweetened plant-based yogurt. Just be sure to taste and adjust the seasoning, as the tang level will vary.
- Paleo/Whole30: Omit the honey and use compliant mustard. Ensure your yogurt is coconut-based and compliant.
Serving Suggestions
The beauty of this salad is in its versatility. Here are my favorite ways to enjoy it:
- Classic Sandwich: Piled high on whole-grain bread, toasted sourdough, or a flaky croissant with crisp lettuce.
- Green Salad Topper: Serve a scoop over a big bed of mixed greens, spinach, or arugula for a hearty salad.
- In a Wrap or Pita: Tuck it into a whole wheat wrap or stuff it into a pita pocket with some fresh spinach. It reminds me of the flavors in our Greek Chicken Pita Pockets, but in a cool, creamy form.
- With Crackers or Veggies: Serve it as a high-protein dip with whole-grain crackers, cucumber slices, or bell pepper strips.
- As a Side: It’s a fantastic side dish for grilled meats or at a summer barbecue.
For another fantastic chicken salad with a tangy twist, you must try our Watermelon Feta Chicken Salad. It’s a refreshing summer staple.
Common Mistakes to Avoid
A few small missteps can change the texture of your chicken salad. Here’s how to avoid them:
- Mixing While Chicken is Warm: Adding warm chicken to the creamy dressing will make it watery and thin. Always let your cooked chicken cool completely before combining.
- Over-Mixing: Gently fold the ingredients together. Vigorous stirring can break down the grapes and make the almonds lose their crunch.
- Skipping the Rest Time: That 30-minute chill in the fridge is not optional for the best flavor. It allows the chicken to soak up the dressing and all the flavors to marry.
- Not Toasting the Nuts: Raw almonds are fine, but toasted almonds add a deep, nutty flavor that takes this from good to incredible. Don’t skip this quick step.
- Using Watery Yogurt: If your Greek yogurt has a lot of liquid (whey) pooled on top, drain it off before measuring. You want a thick, creamy base.
Storing Tips for the Recipe
Proper storage keeps your Greek Yogurt Chicken Salad fresh and delicious.
- Refrigerator: Store in an airtight container in the fridge for up to 3-4 days. The flavors often taste even better on day two.
- Freezer: I don’t recommend freezing this salad, as the yogurt-based dressing and the grapes can become watery and lose their texture upon thawing.
- Make-Ahead: You can cook and shred the chicken up to 3 days in advance. Chop the celery and onions a day ahead. Simply mix everything together the day you plan to eat it for the freshest texture.
- On the Go: Pack it in a separate container from your bread or crackers if making a sandwich for lunch to prevent sogginess.
If you love the combination of creamy dressings and fresh herbs, our Lemon Dill Salmon Salad follows a similar, delightful principle with a different protein.
Conclusion
This Greek Yogurt Chicken Salad with Sweet Grapes and Crunchy Almonds is more than just a recipe; it’s a reliable kitchen friend. It’s the answer to your “what’s for lunch?” dilemma and a guaranteed crowd-pleaser for casual gatherings. It proves that with a few thoughtful twists, a classic can feel brand new, nourishing, and incredibly satisfying. It’s food that feels like home, lightened up for the way we eat today.
I hope this recipe brings as much simple joy to your table as it does to mine. It’s one of those shredded chicken recipes that truly works for everyday life. Give it a try this week, and let me know how it turned out for you in the comments below! Don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations.
For more easy and flavorful chicken breast dinner ideas, be sure to check out our Grilled Chicken Caprese Bowls for a fresh, Italian-inspired meal. And if you’re craving more Greek-inspired freshness, our Crispy Chickpea Greek Salad is a vibrant, vegetarian option that’s equally delicious.
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FAQs about Greek Yogurt Chicken Salad
Is Greek yogurt chicken salad healthy?
Yes! Greek yogurt chicken salad is generally considered a healthy alternative to traditional mayonnaise-based versions. Greek yogurt is lower in fat and calories and higher in protein and calcium. The overall healthiness depends on the other ingredients added, so choose whole-grain bread, lean chicken, and plenty of vegetables.
How long does Greek yogurt chicken salad last in the fridge?
Greek yogurt chicken salad will last for 3-5 days in the refrigerator when stored properly in an airtight container.
What can I add to chicken salad for flavor?
There are many ways to boost the flavor of your chicken salad. Popular additions include: herbs like dill, parsley, or tarragon; spices like paprika, garlic powder, or onion powder; fruits like grapes or apples; vegetables like celery, red onion, or bell peppers; and nuts like almonds or pecans. Consider adding a squeeze of lemon juice or a dash of Dijon mustard for extra zest.
Can I use rotisserie chicken for chicken salad?
Yes, rotisserie chicken is an excellent and convenient option for making Greek yogurt chicken salad. It's pre-cooked and flavorful, saving you time and effort. Be sure to remove the skin and bones before shredding or dicing the chicken.
What's the best way to prevent chicken salad from being watery?
To prevent watery chicken salad, ensure your chicken is well-drained after cooking and cooling. Consider using paper towels to pat it dry. Also, finely chop any vegetables, and if they tend to release water (like celery), you can lightly salt them and let them sit for a few minutes before draining excess liquid.
What can I serve with Greek yogurt chicken salad?
Greek yogurt chicken salad is versatile and can be served in many ways. Enjoy it in a sandwich or wrap, on crackers, over lettuce cups, or alongside a salad. It also pairs well with fruit, vegetables, or a light soup.
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