Chicken Salad Greek Yogurt Recipe
There are some recipes that just click, becoming an instant part of your weekly rotation. This Chicken Salad Greek Yogurt Recipe is one of those. It’s the lunch I turn to when I need something that feels both nourishing and genuinely satisfying. For years, I avoided traditional chicken salads, finding them a bit too heavy and one-note. Then, I started experimenting with Greek yogurt as a base instead of mayonnaise. I stumbled upon this combination by accident, and it’s been a hit ever since. The yogurt brings a wonderful tang and creaminess without any of the heaviness, letting the fresh, vibrant flavours of the other ingredients truly shine.
What we have here is a beautifully balanced dish. The tender, savoury shredded chicken is enveloped in a luscious, tangy dressing, brightened with a generous squeeze of fresh lemon and fragrant dill. Then comes the texture: a delightful crunch from finely diced celery and a mild, sweet sharpness from red onion. It’s a healthy lunch option that doesn’t compromise on taste one bit. If you love the tangy creaminess of Greek yogurt as much as I do, you should also try my Authentic Tzatziki Sauce Recipe Dip.
This creamy chicken salad is ideal for meal prep, as the flavours actually meld and deepen overnight. It works wonderfully spooned into a crusty baguette, piled onto crisp lettuce leaves for a lighter meal, or simply enjoyed with a fork straight from the bowl. It’s a straightforward recipe that I know you’ll come back to time and again.
Recipe Overview
This recipe transforms simple ingredients into a truly special chicken salad. By swapping traditional mayonnaise for full-fat Greek yogurt, we create a dressing that is both rich in texture and refreshingly tangy. The key is using good quality ingredients and allowing the chicken to cool completely for the best result. During testing, I found that full-fat (at least 5%) Greek yogurt provides the most luxurious and stable dressing; lower-fat versions can sometimes be a bit watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus resting time)
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Chicken Salad Greek Yogurt Recipe
- Genuine Flavour: The taste is wonderfully fresh and layered. You get the savoury depth of well-cooked chicken, the bright, zesty kick of lemon, the cool, anise-like notes of fresh dill, and a satisfying crunch from the celery and onion. The yogurt base ties it all together with a delightful tang.
- Ready in Under 40 Minutes: From start to finish, this salad comes together in about 35 minutes. If you use pre-cooked or leftover chicken, you can have it on the table in just 15 minutes.
- Flexible Recipe: This recipe is a fantastic starting point. You can add halved red grapes for a burst of sweetness, toasted walnuts for a nutty crunch, or even a teaspoon of mild curry powder to the dressing for a different flavour profile.
- Great for Meal Prep: It’s a brilliant recipe to make on a Sunday for easy weekday lunches. It holds up beautifully in the fridge for a few days, making it a reliable and healthy option when you’re short on time.
- Family Tested: My kids absolutely devour this every time I make it. They prefer it served in soft brioche buns, and I’m happy knowing they’re eating a protein-packed, wholesome meal. Everyone seems to love this version.
Ingredients You’ll Need
For the best results, use fresh, high-quality ingredients. The flavour of the fresh herbs and lemon really makes a difference here. I always reach for FAGE Total 5% Greek yogurt for its thick, luscious texture that never becomes watery. It makes the dressing so creamy.
- 500g skinless, boneless chicken breasts
- 1 tbsp olive oil
- 200g full-fat Greek yogurt
- 1 large lemon, juice and zest
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1/2 small red onion, finely diced
- 2 celery sticks, finely sliced
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper
Ashley’s Tip: For the most tender and flavourful chicken, try poaching it instead of pan-frying. Simply place the chicken breasts in a saucepan with chicken stock, a bay leaf, and a few peppercorns. Bring to a gentle simmer and cook for 15-20 minutes. For a step-by-step guide, BBC Good Food has an excellent tutorial on poaching chicken.
How to Make This Chicken Salad Greek Yogurt Recipe
The process is straightforward: we cook and cool the chicken, then mix it with our vibrant, creamy dressing and crunchy vegetables. The final, crucial step is a short chill in the fridge to let all those lovely flavours get to know each other.
- Cook the Chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a frying pan over a medium-high heat. Add the chicken and cook for about 8-10 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C.
- Rest the Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 10 minutes. What works best for me is covering it loosely with foil. This step is essential as it allows the juices to redistribute, ensuring the meat is tender and moist.
- Shred or Dice: Once the chicken has rested and is cool enough to handle, use two forks to shred it into bite-sized pieces, or simply dice it with a sharp knife. Set aside.
- Prepare the Dressing: In a large mixing bowl, add the Greek yogurt, the juice and zest of one lemon, and the Dijon mustard. Whisk everything together until it’s smooth and well combined.
- Add the Fresh Ingredients: Add the finely chopped dill, parsley, red onion, and celery to the bowl with the dressing. Give it a good stir.
- Combine Everything: Add the shredded chicken to the bowl. Use a spatula to gently fold everything together until the chicken is evenly coated in the creamy dressing.
- Season and Chill: Taste the salad and season with salt and pepper as needed. For the best flavour, cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving. This allows the flavours to meld together beautifully.
Tips From My Kitchen
- Temperature Control: It is vital to ensure your chicken is completely cool before mixing it with the yogurt dressing. Adding even slightly warm chicken can thin out the yogurt and make the final salad watery. Be patient!
- The Secret Step: I learned that the flavour is much more balanced if you let the finely diced red onion sit in the lemon juice for 5-10 minutes before adding the other dressing ingredients. This little trick slightly mellows its sharp, raw bite.
- Make-Ahead: You can cook and shred the chicken up to two days in advance and store it in an airtight container in the fridge. The dressing can also be mixed and kept separately for 2-3 days. Combine them an hour or so before you plan to serve.
- Storage: Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. I find the flavour is even better on day two! This salad is not suitable for freezing, as the dressing will split upon thawing.
Equipment You’ll Need
- Large mixing bowl
- Sharp knife and cutting board
- Frying pan
- Whisk or fork
- Spatula or large spoon
Common Mistakes to Avoid
- Using low-fat yogurt: While tempting for a lower-calorie option, low-fat Greek yogurt contains more whey and will result in a much thinner, runnier dressing. Stick with full-fat (5% or 10%) for that rich, creamy consistency.
- Adding warm chicken: As mentioned in my tips, this is the most common mistake. Warmth will break down the yogurt’s structure. Let the chicken cool to room temperature or even chill it slightly before mixing.
- Skipping the rest time: If you shred the chicken right after cooking, all the delicious juices will escape, leaving you with dry meat. Resting is a non-negotiable step for tender results. The Food Standards Agency provides excellent guidance on cooking and cooling chicken safely.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it to your own tastes or what you have in the cupboard.
- Add Some Sweetness: Stir in a handful of halved red or green grapes, or a finely diced apple (like a Gala or Braeburn) for a lovely sweet contrast to the tangy dressing.
- Boost the Crunch: For extra texture, add 50g of toasted walnuts, pecans, or slivered almonds just before serving.
- Different Herbs: If you’re not a fan of dill, fresh tarragon, chives, or even a little bit of mint would work beautifully in its place.
- A Touch of Spice: Add 1/2 teaspoon of mild curry powder or smoked paprika to the dressing for a warm, aromatic twist. It’s a fantastic pairing with the chicken and yogurt.
What to Serve With This Creamy Chicken Salad
This salad is wonderfully versatile and can be served in many ways for a satisfying meal.
- In a Sandwich or Wrap: Pile it high on your favourite bread—a seeded wholemeal loaf or a soft brioche bun works especially well—with some crisp butter lettuce leaves. It’s also fantastic rolled into a soft tortilla wrap.
- As a Healthy Salad Plate: For a lighter, low-carb meal, serve a generous scoop on a bed of mixed greens, rocket, or spinach. Add some sliced avocado, cucumber, and cherry tomatoes.
- With Crackers or Pitta Bread: Serve it as a dip or spread with a selection of your favourite crackers, toasted pitta bread, or crunchy vegetable sticks like carrots and bell peppers. It’s a great option alongside my Stuffed Peppers With Rice Recipe Dinner for a light but fulfilling spread.
- Drink Pairing: A chilled glass of crisp Sauvignon Blanc or a light, dry rosé complements the creamy, tangy flavours perfectly. For a non-alcoholic option, a sparkling elderflower pressé is wonderfully refreshing.
Frequently Asked Questions
Chicken Salad Greek Yogurt Recipe
Ingredients
Method
- Cook the Chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a frying pan over a medium-high heat. Add the chicken and cook for about 8-10 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C.
- Rest the Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 10 minutes. What works best for me is covering it loosely with foil. This step is essential as it allows the juices to redistribute, ensuring the meat is tender and moist.
- Shred or Dice: Once the chicken has rested and is cool enough to handle, use two forks to shred it into bite-sized pieces, or simply dice it with a sharp knife. Set aside.
- Prepare the Dressing: In a large mixing bowl, add the Greek yogurt, the juice and zest of one lemon, and the Dijon mustard. Whisk everything together until it's smooth and well combined.
- Add the Fresh Ingredients: Add the finely chopped dill, parsley, red onion, and celery to the bowl with the dressing. Give it a good stir.
- Combine Everything: Add the shredded chicken to the bowl. Use a spatula to gently fold everything together until the chicken is evenly coated in the creamy dressing.
- Season and Chill: Taste the salad and season with salt and pepper as needed. For the best flavour, cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving. This allows the flavours to meld together beautifully.
Notes
I really hope you enjoy making this Chicken Salad Greek Yogurt Recipe. It’s become such a staple in my home, and I love how fresh and satisfying it is without ever feeling heavy. It’s proof that a healthy lunch can be utterly delicious. I’d love to hear how you get on with it, so please leave a comment below to share your experience or any tasty variations you try!
From my kitchen to yours,
Ashley
