Greek Yogurt Chicken Salad
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Published Feb 22, 2021, Updated Jul 25, 2022
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This easy Greek yogurt chicken salad uses protein-rich Greek yogurt instead of mayo. It’s lighter in calories, but still loaded with flavor.
I love chicken salad! Like really love. It’s so simple to make and can be eaten a million different ways, which makes it perfect for meal prep!
No Mayo, No Problem
Chicken salad is traditionally made with mayonnaise, but if you have an egg allergy or simply aren’t a fan of mayo, I’ve got you covered!
I often use plain, full-fat Greek yogurt as a sub for mayo in my recipes and I find it typically works out quite well. The consistency is pretty similar and Greek yogurt has less fat and calories and more protein.
Greek Yogurt Chicken Salad Ingredients
This recipe includes all the typical things you find in chicken salad, but with Greek yogurt instead of the mayo! Here’s what you need:
- shredded chicken – use rotisserie chicken for a shortcut here or use my foolproof method for slow cooker shredded chicken.
- grapes – I love using fresh grapes, but you could also substitute for raisins or even dried cranberries
- celery and red onion – these add a nice crunch to the salad
- plain Greek yogurt – you can use whatever fat level you like for the yogurt. I buy full-fat for my daughter so that’s typically what I use. If you’re dairy-free, feel free to use dairy free yogurt as a sub.
- salted almonds – you can swap for a different nut if you don’t like almonds or have an allergy.
- dijon mustard
- fresh parsley – if you’ve never added fresh herbs to your chicken salad you’re missing out! I love fresh parsley, but fresh dill is also amazing!
- sea salt and pepper
How to Make Chicken Salad
Ready for the easiest recipe ever? It’s basically just one step…
Combine ingredients: Add chicken, grapes, chopped celery, onion, yogurt, almonds, mustard, parsley, pepper and salt into a large bowl. Toss to combine.
Serve or store: Enjoy right away or chill before serving.
How to Make Chicken Salad for Babies
Since I’ve been sharing some of the recipes I make for Olivia (like homemade baby food combos), I thought I’d also share how I make “baby chicken salad” for her. She loves it and eats it right up! Here’s how to make it:
- 3/4 cup shredded chicken
- 2 Tablespoons full fat plain yogurt
- 1 teaspoon fresh parsley (for color and flavor)
- Finley chop up the shredded chicken and fresh parsley.
- Combine the chopped chicken, Greek yogurt and parsley in a bowl. Serve it up to your babe for lunch or dinner. I’ve been giving this to Liv for lunch with fresh raspberries and bananas and she’s been eating almost the full plate!
Prepping and Storing Chicken Salad
Like I mentioned above, chicken salad is the perfect meal prep recipe! Double or triple this recipe for healthy meals and snacks all week long. After mixing all of the ingredients together, store in an airtight container in the refrigerator. The salad will keep for 3-5 days.
How to Serve Chicken Salad
I love how diverse chicken salad is! Here are some serving suggestions:
- With crackers for a snack or an appetizer. Try my almond flour crackers.
- On bread or in a wrap for a sandwich. (I like adding some extra greens!)
- Over a bed of greens for a meal-sized salad.
More Protein Salad Recipes to Try
- Tuna Salad
- Turkey Salad
- Almond Butter Chicken Salad
- Curry Chicken Salad
- Curried Chickpea Salad
- Vegan “Chicken” Salad
- Avocado Egg Salad
- Tuna Egg Salad
- Poppy Seed Chicken Pasta Salad
- Salmon Salad
Greek Yogurt Chicken Salad
Ingredients
- 2 cups shredded chicken
- ½ cup grapes, halved
- ½ cup chopped celery
- ¼ cup diced red onion
- ¼ cup plain Greek yogurt + more if needed
- 2 Tablespoons chopped salted almonds
- ½ Tablespoon Dijon mustard
- 1 Tablespoon chopped parsley
- ¼ teaspoon pepper
- ⅛ teaspoon fine sea salt
Instructions
- Add ingredients: Add chicken, grapes, chopped celery, onion, Greek yogurt, almonds, mustard, parsley, pepper and salt into a large bowl.
- Mix: Toss to combine. Taste and add more yogurt, salt and pepper, if needed.
- Serve: Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens.
- To store: Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SO SO GOOD. I think I might like this recipe better than the one I’ve used over the years because it is a healthier option and tastes just as good if not better!! Big fan, must try.
Ah yay! I love hearing this, Alyssa! I’m so glad this recipe was a success. Thanks so much for tying it and coming back to leave a review. I really appreciate it!
I didn’t expect it to be as amazing as it is since it’s a healthier version of chicken salad, but it’s the best chicken salad I’ve ever had. My husband doesn’t even like chicken salad but loved this one
Yay! Love hearing that, Kassidi! Thank you so much for leaving a review and star rating, I really appreciate it 🙂
Yum! Looks delicious and I plan on making it tonight- what would a good herb substitute for parsley be here? Thanks!
I add some dill and it’s amazing. Occasionally swap the nuts for a different nut or seed. All amazing. Thank you!
Woo! Glad this recipe is a hit, Natalie. Thanks so much for leaving a review and star rating, I really appreciate it!
This looks amazing.
Thanks, Keira! Let me know if you try it!