Healthy Chicken Salad with Greek Yogurt is a fresh and tasty twist on a classic favorite. It features tender chicken pieces mixed with creamy Greek yogurt instead of mayo, which makes it lighter but still rich. You’ll also find crunchy celery, juicy grapes, and a hint of tangy lemon, giving the salad a nice balance of flavors and textures.
I love making this chicken salad because it feels like a treat without the heaviness. Using Greek yogurt not only adds creaminess but also gives it a boost of protein. Plus, it’s super easy to whip up when I need a quick lunch or snack. Sometimes, I even add a sprinkle of chopped nuts for an extra crunch that everyone enjoys.
This salad is perfect served on whole grain bread for a hearty sandwich or on a bed of greens for a light meal. I like to make a big batch ahead of time because it keeps well in the fridge and tastes even better the next day. It’s one of those easy recipes that feels homemade but comes together fast, making it a go-to for busy days.
Key Ingredients & Substitutions
Chicken Breast: I like using cooked, shredded chicken breast because it stays lean and tender. You can swap for turkey or even canned chicken if you’re in a hurry.
Greek Yogurt: This is the star that makes the salad creamy without mayo. Use plain, full-fat or low-fat based on your preference. For dairy-free, try a thick coconut yogurt.
Red Grapes: They add a sweet burst that balances the creamy and savory flavors. If grapes aren’t handy, chopped apples or dried cranberries work well too.
Celery & Red Onion: Celery offers crunch while red onion adds a mild sharpness. If you want less bite, swap the red onion with green onions or chives.
Feta Cheese & Fresh Herbs: Feta brings a tangy saltiness, plus fresh dill and parsley brighten each bite. If feta isn’t your thing, goat cheese or a sprinkle of Parmesan are tasty alternatives.
How Can I Get the Perfect Creamy, Flavorful Salad Without It Being Watery?
Keeping the salad creamy but not soggy is key. Here’s what works for me:
- Pat the chicken dry before mixing to avoid extra moisture.
- Use thick Greek yogurt for creaminess without watering down.
- Chill before serving, so flavors blend and the salad firms up.
- Cut grapes and celery into similar sizes for easy, even bites.
- Season well, since the yogurt is mild and herbs lift the salad.
By following these tips, you’ll get a fresh, creamy chicken salad that’s full of flavor and perfect texture every time.
Equipment You’ll Need
- Large mixing bowl – I use this to combine all the ingredients easily and toss everything well.
- Small bowl – handy for whisking the yogurt, lemon juice, and herbs into a smooth dressing.
- Knife and chopping board – for dicing chicken, chopping celery, onion, and herbs with ease.
- Measuring cups and spoons – to keep the ingredients balanced and precise.
- Refrigerator – needed to chill the salad so flavors meld and it stays fresh.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or almonds for extra crunch and richness.
- Mix in diced apples or dried cranberries for a sweet twist.
- Swap feta for shredded cheddar or mozzarella to change the flavor profile.
- Include chopped cucumbers or bell peppers for more crunch and freshness.
Healthy Chicken Salad with Greek Yogurt
Ingredients You’ll Need:
- 3 cups cooked chicken breast, diced or shredded
- 1 cup plain Greek yogurt
- 1 cup red seedless grapes, halved
- 1 cup celery, chopped
- ¼ cup red onion, finely chopped
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
How Much Time Will You Need?
This quick and healthy chicken salad takes about 10-15 minutes to prepare. Plan for at least 30 minutes to chill the salad in the fridge, allowing the flavors to come together beautifully before serving.
Step-by-Step Instructions:
1. Mix the Main Ingredients:
In a large bowl, add the diced cooked chicken, halved grapes, chopped celery, and finely chopped red onion. Stir gently so everything starts to come together.
2. Add the Cheese:
Sprinkle in the crumbled feta cheese, mixing lightly to distribute it throughout the salad.
3. Prepare the Yogurt Dressing:
In a smaller bowl, whisk together the plain Greek yogurt, fresh lemon juice, chopped dill, and parsley. Season this dressing with salt and black pepper to your taste.
4. Combine and Toss:
Pour the yogurt dressing over the chicken mixture and gently toss everything until all ingredients are evenly coated and well combined.
5. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors blend. Serve the salad on its own, over fresh greens, or in a sandwich for a light and tasty meal.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure the chicken is fully thawed and cooked before dicing. Thaw frozen chicken in the refrigerator overnight or use the defrost function on your microwave for quicker prep.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, try using sour cream or mayonnaise, but Greek yogurt keeps it healthier and adds nice tang. For a dairy-free option, thick coconut or almond-based yogurt works well too.
How Long Will This Salad Stay Fresh?
Store leftover chicken salad in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again, as the dressing may thicken or separate slightly.
Can I Make This Chicken Salad Ahead of Time?
Absolutely! It’s even better when flavors meld after chilling. Prepare it up to a day ahead and keep covered in the refrigerator until ready to serve.
