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Chicken salad in a bowl with a spoon on top.
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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 6 people
Calories 164kcal
Author Kristine Underwood

Ingredients

  • 2 chicken breasts (cooked and shredded)
  • 2 ribs celery (diced)
  • 1/2 red onion (diced)
  • 1/2 cup Greek yogurt (plain)
  • 1/4 cup mayo (avocado or olive oil are best)
  • 1 tsp dill
  • 1/2 tsp sea salt
  • 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.
    2 chicken breasts
  • While chicken is cooking, finely chop the celery and red onion.
    2 ribs celery, 1/2 red onion
  • In a smaller bowl mix the Greek yogurt, mayo, dill, salt, pepper, and garlic together.
    1/2 cup Greek yogurt, 1/4 cup mayo, 1 tsp dill, 1/2 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp garlic powder
  • 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 up to 5 days. Do not freeze.
Notes
*The nutritional information is for the prepared chicken salad as written only and does not include crackers, bread, or additional mix-ins. 
Nutrition
Serving: 1 bowl | Calories: 164kcal | Carbohydrates: 2g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 348mg | Potassium: 325mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 0.4mg