Greek Yogurt Chicken Salad (High Protein) – Simple, Fresh, and Satisfying

This Greek yogurt chicken salad is the kind of recipe you’ll make once and keep on repeat. It’s creamy, crunchy, and full of bright flavor—without the heaviness of mayo. Whether you’re packing lunch, prepping for the week, or making a quick dinner, it comes together fast and tastes even better the next day.

You can keep it classic or dress it up with extra herbs, fruit, or a little heat. It’s a reliable, high-protein meal that actually feels fresh.

What Makes This Special

This chicken salad swaps mayo for Greek yogurt, so you get that creamy texture with far more protein and less fat. The tang from the yogurt pairs perfectly with lemon, Dijon, and a touch of honey for balance.

It’s also incredibly flexible: you can use rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. Add-ins like celery, apples, grapes, or nuts bring crunch and sweetness without weighing it down. Best of all, it’s a meal-prep hero that stays crisp and flavorful for days.

What You’ll Need

• Cooked chicken (about 3 cups), chopped or shredded – rotisserie works great
• Plain Greek yogurt (3/4 to 1 cup), 2% or whole for best texture
• Celery (2 ribs), finely chopped
• Red onion or shallot (2–3 tablespoons), minced
• Apple or red grapes (1 cup), chopped or halved
• Fresh parsley or dill (2–3 tablespoons), chopped
• Sliced almonds or chopped walnuts (1/4 cup), optional for crunch
• Dijon mustard (1 tablespoon)
• Lemon juice (1–2 tablespoons), plus zest if you like
• Honey (1–2 teaspoons), optional for balance
• Garlic powder (1/2 teaspoon) or 1 small clove, grated
• Salt and black pepper to taste
• Optional extras: chopped cucumber, green onion, capers, dried cranberries, a pinch of smoked paprika, or red pepper flakes

Instructions

1. Prep the chicken. If using rotisserie or leftover cooked chicken, remove the skin and chop or shred into bite-size pieces.

   Aim for small, even pieces so the dressing coats everything well.

2. Make the dressing. In a large bowl, whisk together Greek yogurt, Dijon, lemon juice, honey, garlic powder, salt, and pepper. If your yogurt is very thick, add a teaspoon of water or lemon juice to loosen it slightly.
3. Add the mix-ins. Stir in celery, onion, and herbs. If using apple or grapes, fold those in now along with nuts if you want extra crunch.
4. Combine with chicken. Add the chicken to the bowl and toss until everything is evenly coated.

   Taste and adjust salt, pepper, and lemon. The flavor should be bright, creamy, and balanced.

5. Chill for best flavor. Cover and refrigerate for at least 20–30 minutes. The flavors meld, and the texture firms up nicely.
6. Serve your way. Spoon onto toasted sourdough, stuff into whole-grain pitas, wrap in lettuce leaves, top a salad bowl, or enjoy with crackers and raw veggies.

Keeping It Fresh

Store the chicken salad in an airtight container in the fridge for up to 4 days.

If you added apples, grapes, or cucumber, it’s best eaten within 3 days for peak crunch. To avoid watery dressing, pat produce like cucumber or grapes dry before mixing. If the salad tightens up in the fridge, stir in a spoonful of yogurt or a squeeze of lemon before serving.

Benefits of This Recipe

• High protein: Greek yogurt plus chicken gives you a satisfying, balanced meal that keeps you full longer.
• Lighter than mayo: You still get a creamy texture but with less fat and more nutrients.
• Meal-prep friendly: Holds up well for several days, making weekday lunches easy.
• Flexible: Works with different herbs, fruits, and textures so you can keep it interesting.
• Budget-conscious: Rotisserie chicken or leftover chicken keeps cost and effort low.

What Not to Do

• Don’t skip seasoning. Greek yogurt needs salt, acid, and a little mustard or spice to shine.

  Under-seasoned dressing tastes flat.

• Don’t use watery yogurt. If your yogurt is thin, strain it for 10–15 minutes or choose a thicker style to prevent a runny salad.
• Don’t over-chop the chicken. Super fine shreds can turn mushy. Keep pieces bite-size for better texture.
• Don’t add wet ingredients last minute. Cucumbers, grapes, and apples should be well-dried; otherwise they’ll water down the dressing.
• Don’t forget the chill time. A short rest in the fridge brings the flavors together and improves texture.

Alternatives

• Mediterranean twist: Add cucumber, cherry tomatoes, kalamata olives, red onion, and a pinch of oregano. Use lemon zest and dill for brightness.
• Curry version: Stir in curry powder, golden raisins, and chopped cilantro.

  Swap lemon for lime and add a pinch of cayenne for heat.

• Apple-walnut crunch: Use diced apple, celery, toasted walnuts, and a touch more honey. Great on whole-grain toast or in a wrap.
• Avocado upgrade: Mix half mashed avocado with the yogurt for extra creaminess and healthy fats. Add lime and cilantro.
• No-dairy option: Use a thick unsweetened coconut yogurt or a high-protein plant-based yogurt.

  Adjust lemon and salt to balance sweetness.

• Low-carb serving ideas: Serve in lettuce cups, over a big greens salad, or with sliced cucumber and bell peppers.

FAQ

Can I use canned chicken?

Yes. Drain it well and break up any large chunks before mixing with the dressing. The texture is softer than rotisserie, so add extra celery or nuts for crunch.

What’s the best yogurt to use?

Plain Greek yogurt, 2% or whole milk, gives the best balance of creaminess and tang.

Nonfat works too but can taste sharper and slightly chalky, so add a touch more lemon and honey to balance.

How can I make it extra high protein?

Use whole milk Greek yogurt, add an extra 1/2 cup chicken, and stir in a spoonful of hemp seeds or chopped almonds. Serving it on a bed of quinoa also boosts protein.

How do I keep apples from browning?

Toss chopped apples with a little lemon juice before folding into the salad. This keeps the color bright and adds a pleasant tang.

Can I make it ahead?

Absolutely.

It actually tastes better after a few hours in the fridge. If you’re adding nuts or herbs, stir in a fresh handful right before serving for best texture and flavor.

What if it turns out too tangy?

Add a teaspoon of honey, a pinch of salt, and a bit more chicken to mellow the acidity. A splash of olive oil can also round out the flavors.

Is it freezer-friendly?

No.

Yogurt-based salads separate after freezing and thawing. For best texture, keep it refrigerated and enjoy within 3–4 days.

What bread works best for sandwiches?

Toasted sourdough, multigrain, ciabatta, or a seeded wrap hold up well. For a lighter option, go with whole-grain pitas or sturdy lettuce cups.

Final Thoughts

This Greek Yogurt Chicken Salad delivers comfort and freshness in one bowl.

It’s creamy, high in protein, and easy to customize with whatever you have on hand. Make it once for lunch, then enjoy the leftovers in wraps, salads, or snack plates throughout the week. Simple ingredients, bright flavor, and a reliable result—this is the kind of recipe you’ll keep coming back to.

Greek Yogurt Chicken Salad (High Protein) - Simple, Fresh, and Satisfying

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• Cooked chicken (about 3 cups), chopped or shredded – rotisserie works great
• Plain Greek yogurt (3/4 to 1 cup), 2% or whole for best texture
• Celery (2 ribs), finely chopped
• Red onion or shallot (2–3 tablespoons), minced
• Apple or red grapes (1 cup), chopped or halved
• Fresh parsley or dill (2–3 tablespoons), chopped
• Sliced almonds or chopped walnuts (1/4 cup), optional for crunch
• Dijon mustard (1 tablespoon)
• Lemon juice (1–2 tablespoons), plus zest if you like
• Honey (1–2 teaspoons), optional for balance
• Garlic powder (1/2 teaspoon) or 1 small clove, grated
• Salt and black pepper to taste
• Optional extras: chopped cucumber, green onion, capers, dried cranberries, a pinch of smoked paprika, or red pepper flakes

Instructions

 

• Prep the chicken. If using rotisserie or leftover cooked chicken, remove the skin and chop or shred into bite-size pieces. Aim for small, even pieces so the dressing coats everything well.
• Make the dressing. In a large bowl, whisk together Greek yogurt, Dijon, lemon juice, honey, garlic powder, salt, and pepper. If your yogurt is very thick, add a teaspoon of water or lemon juice to loosen it slightly.
• Add the mix-ins. Stir in celery, onion, and herbs. If using apple or grapes, fold those in now along with nuts if you want extra crunch.
• Combine with chicken. Add the chicken to the bowl and toss until everything is evenly coated. Taste and adjust salt, pepper, and lemon. The flavor should be bright, creamy, and balanced.
• Chill for best flavor. Cover and refrigerate for at least 20–30 minutes. The flavors meld, and the texture firms up nicely.
• Serve your way. Spoon onto toasted sourdough, stuff into whole-grain pitas, wrap in lettuce leaves, top a salad bowl, or enjoy with crackers and raw veggies.

Tried this recipe?Let us know how it was!