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Greek Yogurt Chicken Salad

Creamy Greek yogurt chicken salad with red grapes almonds and celery

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Make the dressing. In a large mixing bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, and dried dill until smooth and creamy.
  3. Combine ingredients. Add the cooled shredded chicken, diced celery, red onion, halved grapes, and toasted almonds to the bowl with the dressing.
  4. Mix and season. Gently fold everything together until evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  5. 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.

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