Creamy Greek Yogurt Chicken Salad - Light, Fresh, and Satisfying
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie works great)
- 3/4 cup plain Greek yogurt (2% or whole milk for creaminess)
- 2–3 tablespoons mayonnaise (optional for extra richness)
- 2 stalks celery, finely chopped
- 1/2 small red onion, finely diced (or 2 green onions, sliced)
- 1 cup seedless grapes, halved (red or green)
- 1/3 cup toasted almonds or walnuts, chopped
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus zest of 1/2 lemon
- 1 small clove garlic, grated or very finely minced (optional)
- Salt and black pepper, to taste
Instructions
- Make the dressing: In a large bowl, whisk the Greek yogurt, mayonnaise (if using), Dijon, lemon juice, lemon zest, garlic, dill, salt, and pepper until smooth.
- Add the mix-ins: Stir in the celery, red onion, grapes, and nuts until evenly coated.
- Fold in the chicken: Add the cooked chicken and gently mix until everything is well distributed. Taste and adjust salt, pepper, or lemon.
- Chill briefly: Cover and refrigerate for 15–30 minutes to let the flavors meld. This step makes a big difference.
- Serve your way: Spoon into lettuce cups, pile onto toasted sourdough, stuff into a croissant, or serve over mixed greens.