Print

Quick & Creamy No-Mayo Greek Yogurt Chicken Salad

Close-up of creamy greek yogurt chicken salad mixed with red onion and celery, topped with fresh dill.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this high protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, creamy lunch. It is fast to prepare and ideal for meal prep.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup plain Greek yogurt (full-fat or 2% recommended for best texture)
  • 2 stalks celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the shredded chicken in a medium bowl.
  2. Add the Greek yogurt, chopped celery, minced red onion, fresh dill, Dijon mustard, and lemon juice to the bowl.
  3. Season with salt and pepper.
  4. Mix all ingredients together until the chicken is evenly coated and the salad is creamy.
  5. Taste the salad and adjust salt, pepper, or lemon juice as needed.
  6. Cover the bowl and chill the chicken salad for at least 30 minutes before serving to allow the flavors to blend.
  7. Serve on whole-grain bread, in lettuce wraps, or with crackers for a quick, healthy lunch.

Notes

  • For a low-carb option, omit any fruit additions and serve over mixed greens.
  • If you prefer a slightly tangier flavor, substitute half of the Greek yogurt with plain kefir.
  • This salad keeps well for up to four days when stored in an airtight container in the refrigerator, making it perfect for meal prep.

Nutrition

Find it online: https://miameal.com/greek-yogurt-chicken-salad/