Creamy chicken salad made with Greek yogurt instead of mayo
Greek Yogurt Chicken Salad
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Greek Yogurt Chicken Salad
Creamy chicken salad made with Greek yogurt instead of mayo
★4.7(22)
A lighter chicken salad swapping mayonnaise for tangy Greek yogurt. Loaded with grapes, celery, and almonds for crunch in every bite.
15m
Prep Time
0m
Cook Time
15m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Greek yogurt gives this chicken salad all the creaminess of traditional versions with double the protein and half the fat. The tangy yogurt actually brightens the flavors more than mayo does.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Greek Yogurt Chicken Salad is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup plain Greek yogurt
- 1/2 cup halved grapes
- 1/4 cup diced celery
- 1/4 cup sliced almonds
- 1 tbsp Dijon mustard
Instructions
- 1
Shred or dice cooked chicken breast into bite-sized pieces.
- 2
In a large bowl, mix Greek yogurt, Dijon mustard, salt, and pepper until smooth.
- 3
Add chicken, grapes, celery, and almonds. Toss to coat evenly.
- 4
Taste and adjust seasoning with more salt, pepper, or lemon juice.
- 5
Serve in lettuce cups, on whole grain bread, or over a bed of greens.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
Greek yogurtAvocado mayo
Dairy-free option that is equally creamy
GrapesDiced apple or dried cranberries
Different sweet element with similar effect
Tips & Storage
Pro Tips
Use rotisserie chicken for the fastest prep—just shred and mix.
Let the salad chill for 30 minutes before serving for the best flavor melding.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Store undressed salad components separately in airtight containers for up to 3 days. Keep dressing in a separate jar. Assemble just before serving for the freshest result.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Dressing this salad just before serving is not optional — it is essential. Pre-dressed greens turn limp within minutes.
Nutrition Facts
Per serving (70mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates8g
Fat8g
Fiber240mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use mayo instead?
- Yes, or try half mayo and half Greek yogurt for a middle ground.
- What other mix-ins work?
- Dried cranberries, pecans, diced apple, or fresh dill are all great additions.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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