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Chicken Salad Greek Yogurt Recipe

Chicken Salad Greek Yogurt Recipe

A fresh and creamy chicken salad made with a tangy Greek yogurt dressing, zesty lemon, and fresh herbs. This easy recipe is perfect for a quick lunch or light dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 500 g skinless boneless chicken breasts
  • 1 tbsp olive oil
  • 200 g 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
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Great for meal prep and stores well in the fridge for several days. For the best flavour, chill for at least 30 minutes before serving. Delicious in soft brioche buns or lettuce wraps.