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

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Prep Time 15 minutes
Total Time 15 minutes
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.