Name: Greek Yogurt Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 1/2 cups cooked chicken breast, shredded or chopped; 1/2 cup plain Greek yogurt (whole or 2%); 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1/2 cup red grapes, halved; 1/3 cup celery, finely chopped; 1/4 cup red onion, finely chopped; 1/4 cup sliced almonds or chopped walnuts; 1 tablespoon fresh parsley, chopped (optional)

A light, protein-rich twist on a classic, this Greek Yogurt Chicken Salad is one of my favorite go-to meals for lunch or a quick dinner. Instead of mayo, I use Greek yogurt to keep it creamy and tangy while boosting the nutritional value. With the crisp bite of celery, sweetness from red grapes, and crunch from almonds, each bite delivers flavor and texture in perfect harmony. It’s a dish I like to keep on hand for meal prep or a simple, wholesome snack.

Why You’ll Love This Recipe

I love this salad because it’s as nutritious as it is satisfying. The Greek yogurt adds a creamy base without the heaviness of mayonnaise, making it lighter but still packed with flavor. I get a great mix of textures—crunchy almonds, juicy grapes, and tender chicken—all in one bite. It’s also incredibly versatile. I can use it for sandwiches, serve it in lettuce wraps for a low-carb option, or simply enjoy it on its own. It’s perfect for meal prep too, staying fresh in the fridge for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups cooked chicken breast, shredded or chopped

1/2 cup plain Greek yogurt (whole or 2%)

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 cup red grapes, halved

1/3 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup sliced almonds or chopped walnuts

1 tablespoon fresh parsley, chopped (optional)

Directions

In a large bowl, I whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.

Then I add the cooked chicken, halved grapes, celery, red onion, and almonds into the bowl.

I stir everything together until the chicken and veggies are well coated with the yogurt dressing.

I always taste and adjust the seasoning if needed—sometimes a pinch more salt or a dash of vinegar makes all the difference.

If I’m serving it later, I refrigerate it for at least 30 minutes to let the flavors blend. Otherwise, it’s ready to eat right away.

I like to garnish with chopped parsley before serving, but that’s totally optional.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cooking time: 0 minutes

Total time: 10 minutes

Calories per serving: 220 kcal

Variations

I love how easy it is to switch things up with this recipe:

I sometimes swap the grapes for chopped apples or dried cranberries for a different kind of sweetness.

When I want extra crunch, I add a few more almonds or use sunflower seeds instead.

For a spicier version, I mix in a dash of cayenne or a spoonful of sriracha into the dressing.

If I’m avoiding dairy, I use a dairy-free yogurt alternative—it still tastes great.

Adding chopped avocado gives it a creamy, buttery touch that’s hard to resist.

Storage/Reheating

I store the chicken salad in an airtight container in the refrigerator for up to 3-4 days. It holds up really well, and the flavors get even better as it sits. Since it’s meant to be served cold, I don’t reheat it, but I always give it a stir before serving to refresh the texture. If the mixture looks a little dry after a day or two, I just add a spoonful of Greek yogurt to bring it back to life.

Related Recipes:

Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

FAQs

How do I cook the chicken for this salad?

I usually use leftover rotisserie chicken or poach a few chicken breasts in water with a pinch of salt. Shredded or chopped, both work great in this salad.

Can I make this ahead of time?

Yes, I often make it the night before. It tastes even better after sitting in the fridge for a few hours or overnight as the flavors meld together.

What’s a good substitute for almonds?

I like using chopped walnuts or pecans instead. If I want a nut-free version, sunflower seeds or pumpkin seeds are great alternatives.

Is this salad gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check the labels on your Dijon mustard and apple cider vinegar if you’re sensitive to trace ingredients.

Can I use flavored Greek yogurt?

I don’t recommend flavored yogurt since it usually contains added sugar and won’t pair well with the savory flavors. Stick to plain for the best result.

Conclusion

This Greek Yogurt Chicken Salad is one of those recipes I keep coming back to. It’s healthy, easy to prepare, and packed with flavor. Whether I need a quick lunch, a high-protein snack, or a light dinner, it always hits the spot. Plus, it’s endlessly adaptable, so I never get bored. It’s a simple way to enjoy clean, whole-food ingredients without sacrificing taste.

📖 Recipe: