Print

Ultimate Quick & Creamy Greek Yogurt Chicken Salad (No Mayo)

A mound of creamy greek yogurt chicken salad mixed with red onion and fresh dill, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this high-protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, creamy lunch option perfect for meal prepping.

Ingredients

Scale
  • 2 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 dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until smooth.
  3. Add the diced celery, minced red onion, dill, and parsley to the yogurt mixture. Stir to combine.
  4. Pour the yogurt dressing over the shredded chicken.
  5. Use a spatula or spoon to gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
  6. Season with salt and pepper to taste.
  7. Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Notes

  • For a thicker salad, use plain Greek yogurt that is 2% or full-fat. Straining regular Greek yogurt for 30 minutes can also reduce excess liquid.
  • Serve this salad in lettuce cups, whole-wheat wraps, or alongside whole-grain crackers.
  • If you prefer a slightly sweeter salad, add 1 teaspoon of honey or maple syrup to the dressing.
  • This salad keeps well in the refrigerator for up to four days for easy meal prepping.

Nutrition

Find it online: https://savorsensations.com/greek-yogurt-chicken-salad-recipe-no-mayo/