Description
A light, protein-rich Greek Yogurt Chicken Salad made with shredded chicken, creamy Greek yogurt, crunchy celery and almonds, and sweet red grapes. A healthier twist on the classic, perfect for lunch, dinner, or meal prep.
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)
Instructions
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Add the cooked chicken, halved grapes, celery, red onion, and almonds into the bowl.
- Stir everything together until the chicken and veggies are well coated with the yogurt dressing.
- Taste and adjust the seasoning if needed with extra salt or vinegar.
- If preparing in advance, refrigerate for at least 30 minutes to let the flavors meld. Otherwise, serve immediately.
- Garnish with chopped parsley before serving, if desired.
Notes
Use rotisserie or poached chicken for convenience.
Can be made a day in advance—flavors improve over time.
Swap grapes for apples, cranberries, or avocado for variations.
Use sunflower or pumpkin seeds for a nut-free version.
Great in sandwiches, lettuce wraps, or on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
