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
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2 cups cooked chicken breast, shredded or chopped (rotisserie works great)
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1/2 cup plain Greek yogurt (whole or low-fat)
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1 teaspoon Dijon mustard
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup diced celery
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1/4 cup chopped red onion (optional)
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1/2 cup halved red grapes (or diced apple)
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2 tablespoons chopped fresh parsley or dill (optional)
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1 tablespoon lemon juice
Instructions
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Make the dressing: In a large bowl, stir together Greek yogurt, Dijon mustard, garlic powder, lemon juice, salt, and pepper.
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Combine the salad: Add in chicken, celery, onion, grapes (or apple), and fresh herbs. Stir until everything is evenly coated in the dressing.
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Taste and adjust: Add more salt, pepper, or lemon juice to taste. Chill for 15–30 minutes if you want the flavors to meld.
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Serve: Scoop onto toast, stuff into pita or lettuce wraps, or enjoy straight from the bowl!
Notes
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This salad keeps well in the fridge for up to 3 days.
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Add chopped nuts (like almonds or walnuts) for extra crunch.
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For a Mediterranean twist, try adding cucumber, olives, or feta cheese.