This Greek Yogurt Chicken Salad is something I like to make for a quick lunch or a light dinner. It’s great for warm days when you want something cool and tasty but don’t want to cook for a long time.
It’s also good for parties, picnics, or as a filling for sandwiches. I love that this recipe is much lighter than regular chicken salad because it uses Greek yogurt.
Recipe Overview
This recipe is a healthy version of classic chicken salad. Instead of using a lot of mayonnaise, it uses Greek yogurt. This makes it creamy and full of protein without being too heavy.
It has tender chicken, crunchy celery and onion, and a yummy dressing. You can eat it by itself, with crackers, in lettuce cups, or in a sandwich.
It’s great for making ahead of time. I like to make a big batch on Sunday to eat during the week.
It’s also good for parties because you can make it before the party starts.
Ingredients for Greek Yogurt Chicken Salad
Here’s what you need to make this yummy chicken salad:
- 2 cups of cooked chicken, shredded or cut into small pieces (rotisserie chicken is a great shortcut!)
- 1 cup of plain Greek yogurt (you can use full-fat or low-fat)
- 1/2 cup of celery, chopped into small pieces
- 1/4 cup of red onion, chopped into small pieces
- 2 tablespoons of fresh dill, chopped (or 2 teaspoons of dried dill)
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
You can use leftover cooked chicken, or you can cook some chicken breasts. If you don’t have much time, a store-bought rotisserie chicken is perfect!
I like to use full-fat Greek yogurt because it’s creamier, but low-fat works too. Make sure it’s plain yogurt, not the kind with sugar.
If you don’t have red onion, you can use white or yellow onion. But red onion looks nice and has a slightly milder taste. Or you can use Green Onions
You can change the amounts of the seasonings to make it taste how you like it. Some people add garlic powder or onion powder for more flavor.
Step-by-Step Instructions
- Get the chicken ready: If you’re not using chicken that’s already cooked, cook your chicken breasts. You can boil them in water for about 15-20 minutes, or bake them in the oven at 375°F (190°C) for 20-25 minutes. The chicken is done when the inside temperature is 165°F (74°C). Let the chicken cool a little, then shred it with two forks or cut it into small pieces.
- Chop the veggies: While the chicken is cooling, chop the celery and red onion into small pieces. Try to make the pieces the same size so they mix well in the salad.
- Make the dressing: In a big bowl, mix the Greek yogurt, chopped dill, lemon juice, Dijon mustard, salt, and pepper. Stir it all together until it’s smooth and creamy. Taste it and add more salt, pepper, or lemon juice if you want.
- Mix it all together: Add the chicken, celery, and red onion to the bowl with the dressing. Gently mix everything together until the chicken and veggies are covered in the yogurt. Don’t mix it too much, or the chicken salad might get mushy.
- Chill it (you don’t have to, but it’s better): You can eat the chicken salad right away, but it tastes even better if you chill it in the fridge. Put plastic wrap over the bowl and chill it for at least 30 minutes, or even a few hours. This makes the flavors mix together better.
Variations & Tips
- Add some crunch: You can add other crunchy things like chopped walnuts, pecans, or almonds. Toasted nuts taste even better!
- Add some fruit: For a little sweetness, add some grapes cut in half, chopped apples, or dried cranberries.
- Make it spicy: Add a little bit of cayenne pepper or your favorite hot sauce for a spicy kick.
- Make it ahead of time: This chicken salad is great for making ahead! You can make it up to 3 days before you need it and keep it in a container with a lid in the fridge.
- Storage: Keep leftover chicken salad in a container with a lid in the fridge for up to 3-4 days.
- Reheating: It is meant to be served cold.
- Serving suggestions: You can serve it in many different ways! Try it on:
- Croissants
- Bread
- Crackers
- Lettuce cups
It’s good with fresh veggies or a green salad.
Key Details for the Greek Yogurt Chicken Salad
- Prep time: 15 minutes
- Cook time: 0 minutes (if you use pre-cooked chicken), 20 minutes if you cook the chicken.
- Total time: 15 minutes (or 35 minutes if you cook the chicken)
- Servings: 4-6
- Equipment: Big bowl, cutting board, knife, measuring cups and spoons.
FAQ
How long does Greek Yogurt Chicken Salad last?
If you keep it in a container with a lid in the fridge, it will last for 3-4 days.
Can I use regular yogurt instead of Greek yogurt?
You can, but I think Greek yogurt is much better. It’s thicker and creamier, which makes the chicken salad have a better texture. Regular yogurt will make it too watery.
Is this recipe gluten-free?
Yes, this recipe doesn’t have any gluten. Just make sure you serve it with things that don’t have gluten, like gluten-free crackers or lettuce cups.
Can I freeze Greek Yogurt Chicken Salad?
I don’t recommend freezing it. The yogurt and veggies might get watery and not taste as good after they thaw.
What’s the best way to cook the chicken?
You have a few choices! You can boil chicken breasts in water, bake them in the oven, or use a rotisserie chicken to save time.
Can I add other vegetables?
Yes! You can add other chopped veggies like bell peppers, carrots, or even cucumber.
Greek Yogurt Chicken Salad
Ingredients
- 2 cups cooked chicken shredded or cut into small pieces
- 1 cup plain Greek yogurt
- 1/2 cup celery chopped into small pieces
- 1/4 cup red onion chopped into small pieces
- 2 tablespoons fresh dill chopped (or 2 teaspoons dried dill)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Get the chicken ready: If you're not using chicken that's already cooked, cook your chicken breasts. You can boil them in water for about 15-20 minutes, or bake them in the oven at 375°F (190°C) for 20-25 minutes. The chicken is done when the inside temperature is 165°F (74°C). Let the chicken cool a little, then shred it with two forks or cut it into small pieces.
- Chop the veggies: While the chicken is cooling, chop the celery and red onion into small pieces. Try to make the pieces the same size so they mix well in the salad.
- Make the dressing: In a big bowl, mix the Greek yogurt, chopped dill, lemon juice, Dijon mustard, salt, and pepper. Stir it all together until it's smooth and creamy. Taste it and add more salt, pepper, or lemon juice if you want.
- Mix it all together: Add the chicken, celery, and red onion to the bowl with the dressing. Gently mix everything together until the chicken and veggies are covered in the yogurt. Don't mix it too much, or the chicken salad might get mushy.
- Chill it (you don't have to, but it's better): You can eat the chicken salad right away, but it tastes even better if you chill it in the fridge. Put plastic wrap over the bowl and chill it for at least 30 minutes, or even a few hours. This makes the flavors mix together better.