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, packed with protein and can be eaten so many different ways, which makes it perfect for meal prep!

Why You’ll Love This Chicken Salad Recipe

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 less calories and more protein. I’m all about prioritizing protein so any time I can sneak in additional protein, I’m all about it.

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. You just throw chicken breasts into the slow cooker so it’s very easy and hands-off.
• grapes – I love using fresh grapes, but you could also substitute chopped apples, raisins or even dried cranberries.
• celery and red onion – these veggies add a little texture, crunch and color to the salad.
• plain Greek yogurt – this replaces the mayo and makes the chicken salad nice and creamy. 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 the almonds for a different nut if you don’t like almonds or have an allergy. Pecans or pistachios are both great options.
• dijon mustard – I love tang and spice that mustard adds to chicken salad
• 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. Stir 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 my little ones (like homemade baby food combos), I thought I’d also share how I make “baby chicken salad” for them. They both love it and eat 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)

1. Finley chop up the shredded chicken and fresh parsley.
2. 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!

How to Serve This Chicken Salad

There’s honestly no wrong way to serve chicken salad, but here are some serving suggestions:

• Traditional salad: I love serving this Greek yogurt chicken salad over a bed of fresh greens like spinach, romaine or mixed lettuce. You can add colorful, crunchy veggies on there too… cherry tomatoes, cucumber slices, bell pepper and red onions are all great options. Feel free to add a little dressing or a squeeze of lemon juice on the greens for added flavor. I usually like to have a couple crackers on the side too!
• Wrap or sandwich: Spread the chicken salad inside a whole-grain wrap or between two slices of bread for a healthy and satisfying sandwich. You can also include lettuce, tomatoes, onions and avocado for added flavor and texture.
• Lettuce wraps: If you prefer a low-carb and gluten-free option, use large lettuce leaves (such as iceberg or butter lettuce) as wraps and fill them with the chicken salad.
• Stuffed pita: Stuff a whole-wheat pita pocket with the chicken salad and some crunchy diced veggies like bell peppers and cucumbers in there too.
• Stuffed bell peppers: Hollow out bell peppers and stuff them with the chicken salad. I love the crunch of the bell peppers combined with the creamy chicken salad.
• Cucumber boats: Cut cucumbers in half lengthwise and scoop out the seeds to create “boats.” Fill them with chicken salad for a refreshing and low-calorie appetizer or snack.
• Dip: Serve the chicken salad as a dip with whole grain crackers (try my almond flour crackers), baked pita chips, carrot sticks, celery, or cucumber slices. It’s a great party or game-day snack.
• Meal prep: Portion the chicken salad into meal prep containers for a quick and healthy lunch option during the week. I like using these glass meal prep containers with sections and adding crackers, carrots and the chicken salad.
• Straight out of the bowl: Grab a fork and dive in… this is my typical method when I’m super busy and need a quick protein option for lunch.

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.

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
• Rotisserie Chicken Salad