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Greek Yogurt Chicken Salad

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  • Author: clara
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Lunch
  • Method: No Bake/No Cook
  • Cuisine: American

Description

This Greek Yogurt Chicken Salad is a creamy, protein-packed lunch that’s both light and delicious. Swapping mayo for Greek yogurt adds a tangy twist while keeping it healthy. Mix in some crunchy celery, juicy grapes, and a touch of Dijon for a simple, refreshing meal that’s ready in minutes.

Ingredients

  • 2 cups cooked chicken breast, shredded or chopped (rotisserie works great)

  • 1/2 cup plain Greek yogurt (whole or low-fat)

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup diced celery

  • 1/4 cup chopped red onion (optional)

  • 1/2 cup halved red grapes (or diced apple)

  • 2 tablespoons chopped fresh parsley or dill (optional)

  • 1 tablespoon lemon juice

Instructions

  1. Make the dressing: In a large bowl, stir together Greek yogurt, Dijon mustard, garlic powder, lemon juice, salt, and pepper.

  2. Combine the salad: Add in chicken, celery, onion, grapes (or apple), and fresh herbs. Stir until everything is evenly coated in the dressing.

  3. Taste and adjust: Add more salt, pepper, or lemon juice to taste. Chill for 15–30 minutes if you want the flavors to meld.

  4. Serve: Scoop onto toast, stuff into pita or lettuce wraps, or enjoy straight from the bowl!

Notes

  • This salad keeps well in the fridge for up to 3 days.

  • Add chopped nuts (like almonds or walnuts) for extra crunch.

  • For a Mediterranean twist, try adding cucumber, olives, or feta cheese.

Find it online: https://recipe.ukfinda.com/greek-yogurt-chicken-salad.htm