Greek Yogurt Chicken Salad

Name: Greek Yogurt Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless); 0.5 tsp salt (for poaching water); 1 pinch black pepper (for poaching water); 0.5 cup greek yogurt (plain, full-fat); 1 tsp dijon mustard; 1 tbsp lemon juice (freshly squeezed); 2 pcs celery (stalks, finely diced); 0.5 cup red grapes (halved); 0.25 cup red onion (finely chopped); 1 tbsp fresh dill (chopped)

RATING

4.4/5(92)

TASTE SCORE

9/10

A creamy, protein-packed chicken salad made with tender shredded chicken and tangy Greek yogurt instead of mayonnaise. Crunchy celery, sweet grapes, and a hint of Dijon mustard create the perfect balance of textures and flavors. Great for sandwiches, wraps, or served over greens for a light lunch.

PREP

15m

COOK

20m

SERVES

1 CUP

260 cal

SERVINGS

METHOD · 7 STEPS

boil · ~20 min
Poach the chicken breasts.
1.Place chicken breasts in a saucepan and cover with water by 1 inch.
2.Add salt and a pinch of black pepper to the water.
3.Bring to a gentle simmer over medium heat, then reduce heat to low.
4.Cook for 15-20 minutes until chicken is cooked through and reaches 165°F internally.
5.Transfer chicken to a plate and let cool completely.
TIPDon't let the water boil hard — a gentle simmer keeps the chicken tender and moist.
prep · ~5 min
Shred the cooled chicken.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks. Alternatively, chop it into small cubes for a chunkier texture. Transfer to a large mixing bowl.
prep · ~4 min
Prep the vegetables and grapes.
1.Finely dice the celery stalks.
2.Finely chop the red onion.
3.Halve each red grape.
4.Chop the fresh dill.
mix · ~1 min
Make the creamy dressing.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, a pinch of salt, and a pinch of black pepper until smooth and well combined.
TIPTaste the dressing and adjust the lemon juice or mustard to your preference before adding to the chicken.
mix · ~2 min
Combine all ingredients and toss.
Add the diced celery, red onion, halved grapes, and chopped dill to the bowl with the shredded chicken. Pour the yogurt dressing over and gently fold everything together until evenly coated.
rest · ~20 min
Chill before serving.
Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld. This salad tastes even better the next day.
TIPThe rest time makes a big difference — don't skip the chill.
serve
Serve the chicken salad.
Serve chilled on toasted bread, in lettuce wraps, with crackers, or over a bed of mixed greens. Garnish with extra dill if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Poach the chicken at a gentle simmer, not a rolling boil, to keep it tender and moist.
2
Let the chicken cool completely before shredding so the yogurt dressing doesn't turn watery.
3
For the creamiest texture, use full-fat Greek yogurt; nonfat can be thinner and more tart.
4
Chill the finished salad for at least 20 minutes — the flavors meld and the texture firms up.
5
Halve grapes just before mixing to keep them from bleeding juice into the salad.
6
Swap diced apple for some of the grapes if you want a tart crunch instead of sweet pop.

RECIPE VARIATIONS