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Chicken salad in a white scalloped bowl with a spoon on top and a bite on the spoon.
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5 from 6 votes

Greek Yogurt Chicken Salad

Course Lunch
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 generous bowls
Calories 247kcal
Author Kristine Underwood

Ingredients

  • 2 chicken breasts (cooked and shredded, about 2–3 cups)
  • 2 ribs celery (finely diced)
  • 1/2 red onion (finely diced)
  • 1/2 cup Greek yogurt (plain)
  • 1/4 cup mayonnaise (avocado or olive oil-based works well)
  • 1-2 tsp lemon juice (fresh-squeezed, may substitute viengar *see notes)
  • 1 tsp dried dill
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

  • Cook the chicken breasts as desired (Crock-pot, Instant-pot, boil, or bake) and shred into large chunks. Place in a large glass bowl and set aside.
  • While chicken is cooking, finely chop the celery and red onion.
  • In a smaller bowl, stir together the Greek yogurt, mayonnaise, lemon juice, dill, salt, pepper, and garlic powder until smooth.
  • Add the chopped celery and red onion to the large bowl with the chicken. Pour dressing over chicken and vegetables. Stir well to evenly combine all of the ingredients.
  • Serve in a bowl with crackers or as a sandwich and enjoy.
  • Store prepared chicken salad in an airtight container in the fridge for 3-4 days. Chicken salad doesn't freeze well.
Notes
  • You can substitute 2-3 cups shredded rotisserie chicken in place of the chicken breasts to make this chicken salad fast and easy.
  • Let the chicken cool before mixing so the dressing stays thick and creamy.
  • This gets better after a little time in the fridge, so if you can, let it chill for at least 30 minutes before serving.
  • You can use 1–2 teaspoons vinegar in place of the lemon juice. I’d start with 1 teaspoon, taste, and add more if needed.
    • Apple cider vinegar (my first choice (it's mild and a little more well-rounded).
    • White wine vinegar (clean and light).
    • Plain white vinegar (works, just a little sharper, so use slightly less).
  • Optional add-ins (depending on your mood):
    • Halved grapes or dried cranberries for a little sweetness.
    • Slivered almonds or chopped pecans for crunch.
    • 1–2 teaspoons Dijon mustard for extra depth and tang.
Nutrition
Serving: 1 bowl | Calories: 247kcal | Carbohydrates: 3g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 79mg | Sodium: 523mg | Potassium: 497mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg