Pin This Greek yogurt chicken salad revolutionized my weekday lunch routine when I was trying to find protein-packed meals that weren't heavy on mayo. The creamy dressing combined with tender chicken and crisp vegetables creates a perfect balance of flavors and textures that keeps me satisfied for hours.
I first created this recipe during a particularly busy work week when I needed healthy make-ahead lunches. My family was skeptical about replacing mayo with yogurt but now they request this chicken salad regularly even for weekend picnics.
Ingredients
- Cooked chicken breast: provides lean protein and creates the hearty base for this salad. Use freshly poached chicken for the most tender results or rotisserie chicken for convenience.
- Celery: adds essential crunch and freshness. Look for crisp stalks with bright green color for the best flavor and texture.
- Red onion: contributes a mild bite that balances the creamy dressing. Soak diced onion in cold water for 5 minutes if you prefer a milder flavor.
- Red grapes: bring natural sweetness and juicy bursts of flavor. Choose seedless varieties that are firm and plump for the best eating experience.
- Fresh parsley: adds bright herbaceous notes that lighten the entire dish. Italian flat-leaf parsley offers stronger flavor than curly varieties.
- Greek yogurt: creates a protein-rich creamy dressing without the heaviness of mayonnaise. Select 2% or whole milk varieties for the best texture and flavor.
- Dijon mustard: provides tangy depth and helps emulsify the dressing. A high-quality Dijon makes a noticeable difference in the final flavor.
- Lemon juice: brightens all the flavors with necessary acidity. Always use fresh-squeezed for the cleanest flavor.
Instructions
- Prepare the chicken:
- If cooking chicken specifically for this recipe poach boneless skinless breasts in simmering water with a bay leaf and peppercorns for about 15 minutes until they reach 165°F internally. Let cool completely before dicing into half-inch cubes. Alternatively shred rotisserie chicken for a time-saving option with additional flavor.
- Chop the vegetables:
- Dice celery into small uniform pieces about a quarter inch thick for consistent texture throughout the salad. For the red onion fine dice works best to distribute flavor without overwhelming bites. Halve the grapes along their length to release their juicy sweetness.
- Make the dressing:
- Combine Greek yogurt Dijon mustard lemon juice honey garlic powder salt and pepper in a bowl. Whisk thoroughly until completely smooth and no streaks remain. The dressing should have a thick but pourable consistency that will cling well to the salad ingredients.
- Combine and coat:
- Add the diced chicken celery red onion grapes and parsley to a large bowl. Pour the prepared dressing over the ingredients and gently fold everything together using a spatula until all pieces are evenly coated. Take care not to overmix which can break down the chicken texture.
- Add finishing touches:
- If using nuts fold them in last to maintain their crunch. Taste the finished salad and adjust seasoning as needed sometimes an extra pinch of salt or squeeze of lemon juice can make flavors pop.
- Chill and serve:
- For best results refrigerate the finished salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled on lettuce cups between bread slices or alongside whole grain crackers.
Pin The red grapes are truly my secret weapon in this recipe. I discovered their magic after running out of dried cranberries one day and my daughter actually declared the grape version better. Their juicy sweetness creates perfect little pops of flavor that balance the tangy yogurt dressing in ways dried fruit never could.
Make-Ahead Tips
This chicken salad actually improves with time as flavors meld together in the refrigerator. Make it the night before for an even more flavorful lunch the next day. Store in an airtight container and give it a quick stir before serving to redistribute any moisture that may have separated.
If preparing several days in advance keep the nuts separate and add them just before serving to maintain their crunch. The salad itself will stay fresh for up to 3 days when properly refrigerated making it perfect for weekly meal preparation.
Serving Suggestions
Transform this versatile chicken salad into multiple meals throughout the week. Serve it traditionally between slices of whole grain bread with lettuce and tomato for a satisfying sandwich. For a lower-carb option create lettuce cups using butter lettuce or romaine hearts.
For an elegant lunch spread spoon the chicken salad onto cucumber rounds or stuff into halved avocados. At parties serve with an assortment of crackers and vegetable dippers for a crowd-pleasing appetizer that offers something more substantial than typical dips.
Seasonal Adaptations
Summer version Add diced cucumber and substitute basil for the parsley for a refreshing warm-weather twist. Consider adding halved cherry tomatoes for extra juiciness.
Fall harvest Include diced apple instead of grapes and add a sprinkle of cinnamon to the dressing. Toasted pecans make a perfect autumnal addition.
Winter comfort Incorporate dried cranberries roasted butternut squash cubes and a touch of orange zest for a festive cold-weather variation that brings brightness to winter meals.
Dietary Modifications
Dairy-free Replace Greek yogurt with coconut yogurt or a cashew-based alternative. Add an extra squeeze of lemon to maintain the tangy flavor profile.
Lower carb Skip the honey in the dressing and substitute celery root for some of the celery for a different texture while reducing the fruit component.
Extra protein Fold in a quarter cup of cooked quinoa or diced hard-boiled eggs for additional protein that complements the existing flavors.
Pin Enjoy this flavorful and healthy Greek yogurt chicken salad as a delicious and satisfying meal prep option.