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Quick & Creamy Greek Yogurt Chicken Salad (No Mayo)

Two servings of creamy greek yogurt chicken salad scooped into crisp lettuce cups on a teal plate.
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Make this high-protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, fresh lunch. It is fast to prepare and perfect for meal prepping.

Ingredients

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

Instructions

  1. Place the shredded chicken in a medium bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, dill, salt, and pepper until smooth. This creates your creamy yogurt dressing.
  3. Add the chopped celery and minced red onion to the chicken.
  4. Pour the Greek yogurt dressing over the chicken and vegetables.
  5. Use a spatula or spoon to gently fold all ingredients together until the chicken is evenly coated.
  6. Taste the salad and adjust salt or lemon juice if needed.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to combine.

Notes

  • For extra crunch, add 1/4 cup of chopped pecans or slivered almonds.
  • Serve this healthy chicken salad in lettuce cups for a low-carb option, or use it as a healthy sandwich filling.
  • This recipe is excellent for chicken salad for meal prep; it stays fresh for up to four days in the refrigerator.

Nutrition

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