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Creamy Greek yogurt chicken salad with celery, red grapes, almonds, and dill in a ceramic bowl with lettuce cups and crackers
Midlife Plate Editorial Team

Greek Yogurt Chicken Salad

A creamy, tangy chicken salad made with Greek yogurt instead of mostly mayo, plus crunchy celery, sweet grapes, toasted almonds, and fresh dill. About 39 grams of protein per cup in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 321
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast shredded or diced, about 15 oz
  • 3/4 cup plain 2% Greek yogurt or nonfat
  • 1 tbsp mayonnaise optional, see notes
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice plus 1/2 tsp zest
  • 1 tsp honey
  • 1/4 tsp fine salt plus black pepper to taste
  • 2 ribs celery finely diced
  • 1 cup red grapes quartered
  • 2 tbsp red onion finely minced
  • 1/3 cup sliced or chopped almonds toasted
  • 2 tbsp fresh dill chopped

Method
 

  1. If needed, cook the chicken first (see notes) and let it cool completely. Pat the diced celery dry with a towel.
  2. In a large bowl, whisk the Greek yogurt, mayonnaise (if using), Dijon, lemon juice and zest, honey, salt, and pepper until smooth.
  3. Add the chicken, celery, grapes, red onion, and most of the almonds and dill. Fold until everything is evenly coated.
  4. Taste and adjust with more lemon, salt, or pepper. Chill for 15 to 30 minutes if you have time so the flavors blend.
  5. Top with the remaining almonds and dill. Serve in lettuce cups, on whole-grain bread, with crackers, or over greens.

Notes

Cooking the chicken: Place 1 1/4 lb boneless chicken breasts in a pot, cover with water by 1 inch, add a pinch of salt, and bring to a simmer. Cover, turn off the heat, and let stand 15 to 18 minutes, until 165°F inside. Cool, then shred.
Rotisserie chicken: Works well and saves time, but store-bought rotisserie chicken often adds 300 to 500 mg more sodium per serving.
Mayo-free: Leave out the mayonnaise and add 2 more tablespoons of Greek yogurt. Protein goes up slightly and fat drops.
Storage: Refrigerate in an airtight container for up to 3 days. Add the almonds right before eating so they stay crunchy.
Nutrition is for the chicken salad only, calculated from USDA FoodData Central. It will vary by brand.
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