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–+ servings
Greek Yogurt Chicken

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

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.

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