Greek Yogurt Chicken Salad
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the chicken at a gentle simmer, not a rolling boil, to keep it tender and moist.
- 2Let the chicken cool completely before shredding so the yogurt dressing doesn't turn watery.
- 3For the creamiest texture, use full-fat Greek yogurt; nonfat can be thinner and more tart.
- 4Chill the finished salad for at least 20 minutes — the flavors meld and the texture firms up.
- 5Halve grapes just before mixing to keep them from bleeding juice into the salad.
- 6Swap diced apple for some of the grapes if you want a tart crunch instead of sweet pop.
Adapt it for your goals.
Nutty crunch
Add 1/4 cup toasted chopped walnuts or sliced almonds for a crunchy contrast to the creamy yogurt base.
curry chicken saladCurry chicken salad
Stir 1 teaspoon curry powder into the yogurt dressing and swap the dill for cilantro — a warm, aromatic twist.
low carb / ketoLow-carb / keto
Serve over crisp lettuce cups or sliced avocado instead of bread, and reduce or omit the grapes.
herb gardenHerb garden
Replace dill with chopped fresh tarragon and chives for a more complex, anise-like herbal note.
spicy kickSpicy kick
Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the dressing for a smoky heat.
Why this is on our healthy list.
High-Quality Lean Protein
Chicken breast provides a generous amount of protein to support muscle repair and keep you full longer without excess saturated fat.
Probiotic-Rich Dairy
Greek yogurt contains live active cultures that support gut health, while still delivering calcium and protein.
Antioxidant Power from Grapes
Red grapes are packed with resveratrol and other antioxidants that help combat oxidative stress.
Hydrating Crunch
Celery and red onion add fiber, vitamins, and hydration with very few calories, making the salad more satisfying.
Frequently asked questions
Yes — shred about 2 cups of rotisserie chicken (skinned) and skip the poaching step. Adjust salt to taste since rotisserie chicken is often seasoned.
