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Quick and Creamy Greek Yogurt Chicken Salad (No Mayo)

A tall serving of creamy greek yogurt chicken salad mixed with celery chunks and topped with fresh parsley.
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This recipe replaces mayonnaise with Greek yogurt for a lighter, high-protein chicken salad. It is simple to prepare and perfect for quick lunches or meal prepping.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup plain Greek yogurt (full-fat or 2% recommended for texture)
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional additions: 1/2 cup halved grapes or 1/2 cup chopped apple for sweetness and crunch

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until smooth.
  3. Add the minced red onion, diced celery, and fresh parsley to the yogurt mixture. Stir to combine.
  4. Pour the yogurt dressing over the shredded chicken.
  5. Gently fold all ingredients together until the chicken is evenly coated. If using, add grapes or apple now.
  6. Season with salt and pepper. Taste and adjust seasoning as needed.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.

Notes

  • For the best texture, use plain, unsweetened Greek yogurt. Avoid non-fat yogurt if you prefer a richer mouthfeel.
  • This salad is excellent for meal prep. Store it in an airtight container in the refrigerator for up to four days.
  • Serve this high-protein lunch idea on whole-grain bread, in lettuce cups for a low-carb option, or with crackers.

Nutrition

Find it online: https://kitchenican.com/greek-yogurt-chicken-salad-recipe/