Greek Yogurt Chicken Salad is a fresh and creamy twist on a classic favorite. Instead of the usual mayo, this version uses tangy Greek yogurt to keep things light and delicious. It’s packed with tender chicken pieces, crunchy celery, and just a hint of herbs, making every bite refreshing and satisfying.
I love making this chicken salad when I want something quick but still full of flavor. The Greek yogurt adds a nice zing that wakes up the whole dish, and it feels way healthier without sacrificing creaminess. A little squeeze of lemon juice and some black pepper really bring it all together for me.
My favorite way to eat this salad is piled high on whole grain bread or wrapped up in a soft pita with some fresh veggies. It’s perfect for lunch or a light dinner, and it’s also great for packing into a picnic basket. I always find myself making extra because it disappears fast!
Key Ingredients & Substitutions
Greek Yogurt: This is the creamy base that keeps the salad light and tangy. Use plain, full-fat or low-fat depending on your preference. If you’re dairy-free, try a thick coconut yogurt as a substitute, though the flavor will be different.
Chicken: Cooked chicken breast works best for a tender, mild flavor. Rotisserie chicken is great for saving time. You can also use leftover grilled chicken or even canned chicken if needed.
Celery & Cucumber: These add crunch and freshness. If you don’t have cucumber, diced bell peppers also add a nice crisp texture. Finely chopped apples can be a fun twist too.
Raisins or Dried Cranberries: They bring sweetness that balances the tangy yogurt. Feel free to swap raisins for dried cherries or chopped dates.
Dill & Lemon Juice: Dill gives a lovely herbaceous note and lemon juice adds a bright zing. If you don’t have fresh dill, dried works fine. Lime juice is a nice alternative to lemon.
How Do I Make Sure the Chicken Salad Has Great Texture & Flavor?
The key to a tasty chicken salad is balancing creaminess, crunch, and a mix of flavors. Here’s how I do it:
- Shred or chop the chicken into bite-sized pieces for easy eating.
- Dice celery and cucumber evenly so every forkful has crunch.
- Mix the yogurt dressing well so it coats all ingredients without drowning them.
- Taste before chilling—add salt, pepper, or lemon juice little by little until you’re happy.
- Chill the salad for 30 minutes or more. This resting time lets the flavors meld and the raisins soak in some moisture.
These tips help create a salad that’s creamy but fresh, with each bite delivering a nice blend of textures and flavors.
Equipment You’ll Need
- Large mixing bowl – I like using a big bowl to toss everything together easily.
- Whisk or fork – for mixing the yogurt dressing smoothly.
- Knife and cutting board – handy for chopping celery, cucumber, and dill.
- Measuring cups and spoons – to get the yogurt, lemon juice, and herbs just right.
- Container with lid – perfect for chilling and storing leftovers.
Flavor Variations & Add-Ins
- Swap chicken for turkey or chicken thighs for a different meaty flavor.
- Add chopped nuts like almonds or walnuts for extra crunch.
- Mix in diced apples or grapes for a touch of sweetness.
- Use fresh herbs like parsley or basil instead of dill to change the aroma.
Greek Yogurt Chicken Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup plain Greek yogurt
- 1/2 cup celery, diced
- 1/2 cup cucumber, diced
- 1/4 cup raisins or dried cranberries
Flavoring:
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. After mixing, you’ll want to chill the chicken salad in the refrigerator for at least 30 minutes to let the flavors blend together nicely. So all in, about 40 minutes from start to ready-to-eat!
Step-by-Step Instructions:
1. Mix the Chicken and Veggies:
Start by placing the shredded or chopped chicken, diced celery, diced cucumber, and raisins into a large bowl. Give them a gentle stir so everything is combined.
2. Make the Yogurt Dressing:
In a smaller bowl, whisk together the Greek yogurt, lemon juice, garlic powder, fresh or dried dill, salt, and pepper. Keep whisking until it’s smooth and mixed well.
3. Combine and Coat:
Pour the yogurt dressing over the chicken and veggies. Gently fold everything together with a spoon or spatula, being careful not to mash the ingredients. Make sure all pieces get a nice coating of the creamy dressing.
4. Taste and Adjust:
Give the salad a quick taste and add more salt, pepper, or lemon juice if you think it needs a little more zing or seasoning to match your liking.
5. Chill and Serve:
Cover the salad and pop it into the fridge for at least 30 minutes. This chilling step helps all the flavors meld beautifully. Serve your cool, creamy chicken salad on bread, pita, or over greens for a fresh, tasty meal!
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure to fully thaw the chicken beforehand. The best way is to thaw it overnight in the fridge. Once thawed, cook or shred the chicken as needed before adding it to the salad.
Can I Make Greek Yogurt Chicken Salad Ahead of Time?
Absolutely! This salad actually tastes better after sitting for a few hours. Prepare it up to a day in advance and keep it covered in the fridge. Just give it a gentle stir before serving.
How Should I Store Leftovers?
Store any leftover chicken salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. Avoid freezing as the texture of the yogurt and veggies may change.
What Can I Substitute for Raisins or Dried Cranberries?
If you’re not a fan of raisins or dried cranberries, you can swap them with chopped dried cherries, apricots, or even diced fresh apples for a sweet touch.