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Creamy Greek Yogurt Chicken Salad (No Mayo) – Easy Recipe

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A light and tangy chicken salad made with creamy Greek yogurt instead of mayo, featuring sweet grapes, crunchy celery, and fresh dill. Perfect for a quick lunch or meal prep.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded or diced (about 1 lb)
  • 1 cup full-fat plain Greek yogurt
  • 1 cup red grapes, halved
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup sliced almonds
  • Optional: 1/4 cup dried cranberries
  • Optional: fresh parsley for color

Instructions

  1. Prep the chicken: If using rotisserie chicken, remove skin and shred meat with forks or hands into bite-sized pieces. If using raw chicken breasts, season with salt and pepper, bake at 375°F (190°C) for 20-25 minutes until internal temperature reaches 165°F (74°C), rest 5 minutes, then dice. You should have about 3 cups.
  2. Dice the vegetables: Wash and dry celery, dice into 1/4-inch pieces. Halve the red grapes. Finely mince the red onion. If desired, soak minced onion in cold water for 5 minutes, then drain and pat dry to mellow the bite.
  3. Mix the dressing: In a large mixing bowl, combine Greek yogurt, lemon juice, Dijon mustard, and fresh dill. Whisk until smooth. Add a pinch of salt and pepper to taste.
  4. Combine everything: Add shredded chicken, diced celery, halved grapes, and minced red onion to the bowl with the dressing. Fold gently with a rubber spatula until evenly coated. Avoid overmixing to keep grapes intact.
  5. Season and adjust: Taste and add more salt, pepper, or lemon juice as needed. If too thick, add a tablespoon of milk or water to loosen slightly.
  6. Chill (optional but recommended): Cover bowl and refrigerate for at least 30 minutes to let flavors meld. This step is highly recommended for best flavor.
  7. Serve: Stir once more before serving. If dry after chilling, add a tablespoon of yogurt or a splash of lemon juice. Serve on croissants, in lettuce wraps, with crackers, or straight from the bowl.

Notes

Use full-fat Greek yogurt for best texture; nonfat can become watery. Pat chicken dry to avoid excess moisture. Let salad chill for at least 30 minutes for optimal flavor. Store in airtight container in fridge for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: chicken salad, Greek yogurt, no mayo, healthy chicken salad, easy lunch, meal prep, gluten-free, high protein

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