This Greek yogurt chicken salad is one of my favorite easy meals when I want something fresh, creamy, and packed with protein. I use Greek yogurt instead of mayonnaise, which keeps the salad light while still giving it a rich and satisfying texture. The mix of juicy grapes, crunchy celery, tender chicken, and fresh herbs creates a balanced flavor that works perfectly for lunch, meal prep, or a quick dinner.

Why You’ll Love This Recipe

I love how simple and versatile this chicken salad is. It comes together in just minutes, especially when I use rotisserie chicken or leftover shredded chicken. The Greek yogurt gives the salad a creamy consistency without making it heavy, and I enjoy how the grapes add a burst of sweetness against the savory ingredients.

I also like that this recipe is naturally gluten-free and low carb, making it easy to fit into different eating styles. It tastes delicious on its own, in a sandwich, wrapped in lettuce, or served with crackers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shredded chicken
grapes
celery
red onion
plain Greek yogurt
salted almonds
dijon mustard
fresh parsley
sea salt
black pepper

Directions

I start by shredding or chopping the cooked chicken into bite-sized pieces and placing it into a large mixing bowl.
I add the halved grapes, diced celery, chopped red onion, sliced almonds, and fresh parsley to the bowl.
In a smaller bowl, I mix the Greek yogurt with dijon mustard, sea salt, and black pepper until smooth.
I pour the yogurt mixture over the chicken mixture and stir everything together until well combined.
I taste the salad and adjust the seasoning if needed.
I usually chill the chicken salad for about 15 to 30 minutes before serving because the flavors blend together even better after resting.

Servings and Timing

Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Variations

I sometimes swap the grapes for diced apples or dried cranberries when I want a different flavor. Pecans or pistachios also work really well in place of almonds.

For extra freshness, I like adding chopped dill or chives along with the parsley. If I want a little extra crunch, I occasionally mix in sunflower seeds or chopped cucumbers.

When I need a dairy-free option, I use a dairy-free plain yogurt alternative and it still turns out creamy and delicious.

storage/reheating

I store the chicken salad in an airtight container in the refrigerator for up to 3 days. I actually think it tastes even better the next day after the flavors have had more time to develop.

I don’t recommend reheating this salad because the yogurt dressing is best served cold. Before serving leftovers, I usually give the salad a quick stir and add a little extra yogurt if needed.

FAQs

Can I use canned chicken for this recipe?

Yes, I can use canned chicken if I need a quick shortcut. I just make sure to drain it well before mixing it with the other ingredients.

What type of Greek yogurt works best?

I usually use plain full-fat Greek yogurt because it gives the creamiest texture, but low-fat versions also work well.

Can I make this chicken salad ahead of time?

Yes, I often prepare it ahead for meal prep. It keeps well in the refrigerator for a few days.

What can I serve with Greek yogurt chicken salad?

I like serving it in sandwiches, lettuce wraps, croissants, or alongside crackers and fresh vegetables.

Can I freeze chicken salad?

I don’t recommend freezing it because the yogurt dressing can separate and change texture after thawing.

Conclusion

This Greek yogurt chicken salad is one of my favorite healthy lunch recipes because it’s quick, flavorful, and incredibly satisfying. I love how the creamy Greek yogurt pairs with the crunchy vegetables, sweet grapes, and tender chicken. It’s a simple recipe that works perfectly for busy weekdays, meal prep, or light dinners.

Greek Yogurt Chicken Salad