I didn’t set out to make the “perfect” Greek yogurt chicken salad, but somewhere along the way, this became exactly that. It’s creamy without being heavy, simple but not bland, and it holds up all week in the fridge, which is probably why I make it so often, honestly.

It actually started out as a clean-out-the-fridge situation, some leftover chicken, a container of Greek yogurt that needed to be used, the usual celery and onion I almost always have hanging around. I threw it together, tweaked the salt and seasonings once or twice, and now it’s…this. The only chicken salad I’ll make.

Ingredient Notes

• Any cooked chicken works here, baked, boiled, Crock-Pot, whatever you have (even rotisserie). I like shredding it into bigger chunks so it doesn’t get mushy.
• The combination of Greek yogurt and mayo creates the best light and creamy texture. When you use all mayo, it can feel heavy; all yogurt and it can feel a little too…tangy. Together, it’s the perfect balance.
• The fresh-squeezed lemon juice (or viengar, see recipe tips below) is what keeps it from tasting flat. Don’t skip it. If you don’t have a lemon, a little apple cider vinegar works just as well.
• I also like the combination of both celery and red onion for crunch and bite, but if you’re not an onion fan, you can leave it out. And if your onion is a strong one, you can use a little less or rinse it quickly under cold water, so it’s not so overpowering (unless that’s your thing).

Step-By-Step Instructions

1. Cook the chicken breasts however you want to, whether it’s using a Crock-Pot, Instant Pot, boiling, or baking, it all works. Once cooked, shred the chicken into manageable pieces and place them in a large glass bowl.
2. While the chicken cooks, finely dice the celery and red onion.
3. In a separate bowl, mix the Greek yogurt, mayo, lemon juice, dill, salt, pepper, and garlic powder together to create a creamy dressing. I always like to taste test it at this point and adjust it if needed.
4. Combine the shredded chicken, chopped celery, and red onion in the large bowl, then pour the dressing over top. Gently toss everything together until it’s all evenly coated.
5. Serve it on its own (I mean really, just eat it straight from the bowl, which is my preferred way, haha), with crackers, or as a sandwich.

Recipe Tips & Notes

• Start with well-seasoned chicken if you can. If your chicken is bland, the salad may need more “help”.
• Shred the chicken while warm. Chicken shreds more easily when it’s still slightly warm.
• Dice everything small and I mean really small. Smaller pieces of celery and onion make the salad easier to eat and give you more balanced flavors in every bite.
• Depending on your chicken, you may want a little more salt or lemon at the end, taste test and adjust as needed.
• If you use vinegar instead of lemon juice, start small and build (it can get sharp quickly). Start with 1 teaspoon of vinegar, taste, and add more if needed.
• Give the salad at least 30–60 minutes in the fridge before serving so the flavors can come together. It actually gets better as it sits, so if you can make it a day ahead, that’s the best case scenario.
• This chicken salad is great for meal prep. Make it ahead and portion it out for easy lunches, it holds up really well in the fridge.

Optional Add-Ins, If You Want To Change It Up

• Halved grapes or dried cranberries for a little sweetness.
• Slivered almonds or chopped pecans for crunch.
• 1–2 teaspoons Dijon mustard for a deeper, slightly tangy flavor.

Storage Recommendations

Store chicken salad in an airtight container in the refrigerator for 3–4 days. Keep it well sealed to maintain freshness. Give it a quick stir before serving and add a small spoonful of yogurt or mayo if it needs to be loosened up. I personally don’t recommend freezing chicken salad, it gets a weird texture to it.