Healthy Chicken Salad with Greek Yogurt is a fresh twist on a classic comfort dish. Instead of the usual mayo, this version uses creamy Greek yogurt which adds a nice tang and keeps it light. With tender chicken, crunchy celery, and a touch of herbs, it’s a perfect mix of flavors and textures that makes each bite interesting and satisfying.
I love making this chicken salad because it’s simple, quick, and doesn’t leave you feeling weighed down. Greek yogurt not only makes it healthier but also gives it a smooth, creamy texture that I find really refreshing. It’s a great way to use up leftover chicken or cook some fresh, and the added veggies bring a bit of crunch that I always appreciate.
My favorite way to enjoy this salad is on a soft whole grain sandwich roll or wrapped in a crisp lettuce leaf for a light lunch. Sometimes I add a slice of tomato or a few olives to give it an extra little punch. It’s one of those dishes that’s easy to pack for work or a picnic and always gets great feedback from friends and family.
Key Ingredients & Substitutions
Chicken Breast: Using cooked chicken breast gives this salad a lean protein boost. Leftover roasted or grilled chicken works great here and saves time.
Greek Yogurt: This replaces mayo for a healthier, creamy texture with a slight tang. If you prefer, try plain non-dairy yogurt for a dairy-free option.
Grapes: Both red and green grapes add juicy sweetness and a little pop with each bite. You could swap in chopped apples or dried cranberries if you like a different twist.
Celery & Red Onion: These veggies give crunch and mild sharpness. If you want a softer bite, try finely chopped cucumber or sweet onion instead.
Fresh Dill & Lemon Juice: Dill gives a fresh, herbal note, while lemon juice brightens the whole dish. Parsley or tarragon can work as dill alternatives, and lime juice can replace lemon.
How Can I Make Sure the Chicken Salad Stays Creamy but Not Watery?
Balancing moisture is key to avoiding a soggy salad:
- Use thick Greek yogurt and drain any watery vegetables like grapes and celery by patting them dry.
- Mix dressing and salad gently to coat all pieces without breaking them down too much.
- Make the salad close to serving time to keep ingredients fresh and avoid water release over time.
- Chill the salad for 30 minutes before serving to let flavors blend and texture tighten up.
Equipment You’ll Need
- Large mixing bowl – I use this to toss all the ingredients easily and keep everything together.
- Small bowl and whisk – perfect for mixing the yogurt dressing until smooth.
- Chef’s knife and cutting board – handy for chopping celery, onion, and dill quickly and safely.
- Measuring cups and spoon – to ensure accurate amounts of each ingredient for the best flavor.
- Serving dish or lettuce leaves – for presentation or serving the salad fresh and attractive.
Flavor Variations & Add-Ins
- Swap chicken for turkey or cooked shrimp to change up the protein—perfect for variety and different tastes.
- Add chopped nuts like walnuts or almonds for crunch, or sprinkle some feta or blue cheese for a salty kick.
- Mix in diced apples or dried cranberries instead of grapes for a sweet-tart flavor profile.
- Spice it up with a pinch of paprika, cumin, or curry powder to add warmth and depth to the dressing.
Healthy Chicken Salad with Greek Yogurt
Ingredients You’ll Need:
- 2 cups cooked chicken breast, cut into bite-sized cubes
- ½ cup plain Greek yogurt
- 1 cup red seedless grapes, halved
- 1 cup green seedless grapes, halved
- ⅓ cup celery, diced
- ¼ cup red onion, finely chopped
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: lettuce leaves for serving
Time Needed
This recipe takes about 10 minutes to prepare. It’s quick and easy, with no cooking required if you have cooked chicken ready. You can serve it immediately or chill it for 30 minutes to let the flavors blend.
Step-by-Step Instructions:
1. Mix the Main Ingredients:
In a large bowl, combine the cooked chicken cubes, halved red and green grapes, diced celery, and finely chopped red onion. This keeps the colors and flavors fresh and vibrant.
2. Make the Dressing:
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, salt, and pepper until smooth. This creamy dressing adds a nice tang and herbs to the salad.
3. Combine Salad and Dressing:
Pour the yogurt dressing over the chicken and grape mixture. Gently toss everything together until all ingredients are well coated. Be careful not to mash the grapes!
4. Final Taste and Serve:
Taste the salad and add more salt, pepper, or lemon juice if needed. Serve over fresh lettuce leaves or enjoy as is. Garnish with extra dill for a fresh look and taste.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before dicing to prevent extra moisture in the salad.
What Can I Substitute for Greek Yogurt?
You can use regular plain yogurt or a dairy-free yogurt alternative. Just choose a thick variety to keep the creamy texture without watering down the salad.
How Long Can I Store Leftover Chicken Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, and add a splash of lemon juice or yogurt to freshen it up if needed.
Can I Add Other Fruits or Nuts?
Absolutely! Chopped apples, dried cranberries, or toasted nuts like walnuts or almonds add great flavor and crunch. Just toss them in when mixing the salad.
