The Best Easy Healthy Chicken Salad With Greek Yogurt is a lightened-up version of the classic that doesn’t sacrifice flavor or texture. Instead of mayo, I use creamy Greek yogurt for a tangy, protein-rich base that coats every bite of tender chicken and crunchy veggies. It’s simple, satisfying, and perfect for quick lunches, snacks, or meal prep.
Why You’ll Love This Recipe
I love this chicken salad because it’s quick, healthy, and super versatile. The Greek yogurt gives it a fresh tang while cutting down on fat and adding extra protein. It still has that classic creamy texture but feels much lighter. I can enjoy it in lettuce wraps, on sandwiches, or straight from the bowl — and it only takes minutes to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast or rotisserie chicken, chopped or shredded
- Plain Greek yogurt (full-fat or low-fat)
- Dijon mustard (for a little zip)
- Lemon juice
- Celery, finely chopped
- Red onion or green onion, finely chopped
- Fresh dill or parsley (optional)
- Salt and pepper to taste
- Optional: sliced almonds, chopped apples, or grapes for crunch and sweetness
Directions
- I add the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to a mixing bowl and stir until smooth.
- I fold in the chopped chicken, celery, onion, and fresh herbs until everything is evenly coated.
- I taste and adjust seasoning if needed — sometimes I add a bit more lemon or mustard for extra flavor.
- I chill the salad for at least 15 minutes to let the flavors meld, though it’s also great right away.
- I serve it in lettuce cups, on whole grain toast, in a wrap, or with crackers.
Servings and timing
This recipe serves 3–4.
Prep time: 10 minutes
Total time: 10–15 minutes
Variations
I sometimes stir in chopped apples, grapes, or dried cranberries for sweetness. For crunch, I add sliced almonds, walnuts, or sunflower seeds. If I want a spicier version, I mix in a dash of hot sauce or cayenne. I’ve also made it with leftover grilled chicken or canned chicken in a pinch.
Storage/reheating
I store the chicken salad in an airtight container in the fridge for up to 4 days. It’s best served cold. I give it a quick stir before serving, especially if it’s been sitting for a day or two. I don’t reheat it — it’s meant to be enjoyed chilled or at room temperature.
FAQs
Can I use nonfat Greek yogurt?
Yes, I’ve made it with nonfat, low-fat, and full-fat Greek yogurt. Full-fat gives the richest flavor, but all versions work great.
Can I make this ahead of time?
Definitely. I often make it a day in advance — the flavors actually get better as it sits.
What’s the best chicken to use?
I use leftover grilled or baked chicken, rotisserie chicken, or even poached chicken. As long as it’s cooked and shredded or chopped, it works.
Is this chicken salad good for meal prep?
Absolutely. It stores well for several days and can be packed with wraps, sandwiches, or salads for easy meals.
How can I make it dairy-free?
I’ve used dairy-free yogurt alternatives like coconut or almond-based yogurt, though they do change the flavor slightly. Just make sure it’s unsweetened and plain.
Conclusion
The Best Easy Healthy Chicken Salad With Greek Yogurt is one of my favorite go-to recipes when I want something fast, fresh, and nourishing. It’s creamy, crunchy, and so satisfying — with none of the heaviness of traditional versions. Whether I’m eating it for lunch, prepping for the week, or serving it at a picnic, this chicken salad always delivers on flavor and simplicity.
PrintThe Best Easy Healthy Chicken Salad With Greek Yogurt
A light, creamy, and protein-packed chicken salad made with Greek yogurt instead of mayo. It’s fresh, tangy, and perfect for sandwiches, wraps, or enjoying on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10–15 minutes
- Yield: 3–4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups cooked chicken breast or rotisserie chicken, chopped or shredded
- 1/2 cup plain Greek yogurt (full-fat or low-fat)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 cup celery, finely chopped
- 1/4 cup red onion or green onion, finely chopped
- 1 tbsp fresh dill or parsley (optional)
- Salt and pepper to taste
- Optional: 1/4 cup sliced almonds, chopped apples, or grapes
Instructions
- In a mixing bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Fold in chopped chicken, celery, onion, and herbs until well combined.
- Adjust seasoning with more lemon juice or mustard if needed.
- Chill for at least 15 minutes for best flavor, or serve immediately.
- Serve in lettuce cups, on toast, in wraps, or with crackers.
Notes
- Use nonfat, low-fat, or full-fat Greek yogurt based on preference.
- Add apples, grapes, or cranberries for sweetness.
- Mix in nuts or seeds for extra crunch.
- Substitute canned chicken for convenience.
- Great for meal prep — keeps well for several days.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
