Creamy Greek Yogurt Chicken Salad (High Protein & Fresh) – Easy, Bright, and Satisfying

This chicken salad keeps all the creamy comfort you want but swaps mayo for Greek yogurt, so it’s lighter and protein-packed. It’s the kind of recipe you can meal prep on a Sunday and enjoy all week without getting bored. The flavor is fresh and zesty, with crunchy add-ins that make every bite interesting.

Serve it in lettuce wraps, on toasted sourdough, or over greens for a simple, filling lunch. It’s quick to make, easy to customize, and just feels good to eat.

What Makes This Special

• High protein, lower fat: Greek yogurt brings creaminess and 15–20g protein per serving without the heaviness of mayo.
• Bright, fresh flavor: Lemon, herbs, and crunchy veggies keep it lively and not stodgy.
• Meal-prep friendly: Holds up well for a few days and tastes even better after chilling.
• Versatile: Pile it on bread, tuck into a wrap, or spoon over salad greens.
• Budget-friendly: Uses simple pantry staples and leftover chicken.

Ingredients

• 3 cups cooked chicken breast, chopped or shredded
• 1 cup plain 2% or whole-milk Greek yogurt (use thicker yogurt for best texture)
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional but brightens everything)
• 1 tablespoon extra-virgin olive oil (for silkiness)
• 1 small celery stalk, finely diced
• 1/4 small red onion, finely minced (or 2 green onions, thinly sliced)
• 1/3 cup seedless grapes, halved, or 1 small apple, diced (optional for a touch of sweetness)
• 2 tablespoons chopped fresh dill or parsley (or a mix)
• 1 small garlic clove, grated (or 1/4 teaspoon garlic powder)
• 1/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• Optional mix-ins: 2 tablespoons chopped toasted almonds or walnuts, 1 tablespoon capers, 1 tablespoon chopped pickles

Instructions

1. Make the dressing: In a large bowl, whisk the Greek yogurt, Dijon, lemon juice, lemon zest, olive oil, garlic, salt, and pepper until smooth.
2. Add the crunch: Stir in celery, onion, and herbs. If using grapes or apple, fold them in now.
3. Add chicken: Mix in the shredded or chopped chicken until evenly coated.

   Taste and adjust salt, pepper, and lemon as needed.

4. Chill: Cover and refrigerate for at least 20–30 minutes. This helps the flavors meld and the yogurt firm up.
5. Serve: Spoon onto toast, stuff into pita or a wrap, or pile over mixed greens. Add nuts or capers on top for extra texture and flavor.

Storage Instructions

• Refrigerate: Store in an airtight container for 3–4 days.
• Keep it fresh: If adding apples, toss them in a little lemon juice first to prevent browning.
• Avoid sogginess: If serving with greens or bread, assemble right before eating.
• Do not freeze: Yogurt can separate and turn grainy after thawing.

Why This is Good for You

• Protein-forward: Chicken and Greek yogurt provide a satisfying protein base that keeps you full.
• Balanced fats: A touch of olive oil adds heart-healthy monounsaturated fats.
• Lower calorie than mayo-based salads: You get creaminess without the heaviness.
• Micronutrients: Herbs, lemon, and crunchy veggies add fiber, vitamin C, and antioxidants.

Pitfalls to Watch Out For

• Watery texture: Thin yogurt can make the salad runny.

  Use thick Greek yogurt or strain it briefly.

• Underseasoning: Yogurt needs a little extra salt and acid. Taste and adjust at the end.
• Overmixing: Shredded chicken can turn mushy if stirred aggressively. Fold gently.
• Too oniony: Raw onion can overpower.

  Rinse minced red onion under cold water to mellow, or use green onions.

Alternatives

• Protein swap: Use rotisserie chicken, turkey breast, or canned chicken in a pinch.
• Dairy-free: Try a thick, unsweetened coconut yogurt or cashew yogurt and adjust lemon and salt.
• Herb variations: Tarragon, basil, or chives change the vibe quickly.
• Crunch options: Try cucumber, fennel, or toasted sunflower seeds.
• Flavor twist: Add curry powder and golden raisins for a curried version, or smoked paprika and pickles for a deli-style take.

FAQ

Can I use nonfat Greek yogurt?

Yes, but the salad will be less creamy and more tangy. Add an extra teaspoon of olive oil and a pinch more salt to balance.

What’s the best way to cook the chicken?

Poach breasts in salted water until just cooked, then cool and shred. Or use leftover roasted chicken or rotisserie chicken for convenience.

How can I make it higher in protein?

Use whole-milk Greek yogurt, add extra chicken, or stir in 1–2 tablespoons of hemp seeds or chopped nuts.

Is this good for meal prep lunches?

Absolutely.

Portion into containers and pair with greens, crackers, or prepped veggies. Keep bread or wraps separate until serving.

How do I make it kid-friendly?

Skip the raw onion, go light on pepper, and use grapes or apple for gentle sweetness.

Can I make it without lemon?

Use 1–2 teaspoons of apple cider vinegar or white wine vinegar instead. A little zest of any citrus also helps brighten.

In Conclusion

This Creamy Greek Yogurt Chicken Salad is fresh, filling, and flexible enough to fit your week.

It delivers big flavor with simple ingredients and keeps well in the fridge for easy meals. Whether you pile it on toast or spoon it over greens, it’s a reliable staple that tastes clean and satisfying every time.

Creamy Greek Yogurt Chicken Salad (High Protein & Fresh) - Easy, Bright, and Satisfying

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 3 cups cooked chicken breast, chopped or shredded
• 1 cup plain 2% or whole-milk Greek yogurt (use thicker yogurt for best texture)
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional but brightens everything)
• 1 tablespoon extra-virgin olive oil (for silkiness)
• 1 small celery stalk, finely diced
• 1/4 small red onion, finely minced (or 2 green onions, thinly sliced)
• 1/3 cup seedless grapes, halved, or 1 small apple, diced (optional for a touch of sweetness)
• 2 tablespoons chopped fresh dill or parsley (or a mix)
• 1 small garlic clove, grated (or 1/4 teaspoon garlic powder)
• 1/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• Optional mix-ins: 2 tablespoons chopped toasted almonds or walnuts, 1 tablespoon capers, 1 tablespoon chopped pickles

Instructions

 

• Make the dressing: In a large bowl, whisk the Greek yogurt, Dijon, lemon juice, lemon zest, olive oil, garlic, salt, and pepper until smooth.
• Add the crunch: Stir in celery, onion, and herbs. If using grapes or apple, fold them in now.
• Add chicken: Mix in the shredded or chopped chicken until evenly coated.Taste and adjust salt, pepper, and lemon as needed.
• Chill: Cover and refrigerate for at least 20–30 minutes. This helps the flavors meld and the yogurt firm up.
• Serve: Spoon onto toast, stuff into pita or a wrap, or pile over mixed greens. Add nuts or capers on top for extra texture and flavor.