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Ultimate Quick & Creamy Greek Yogurt Chicken Salad (No Mayo)

A mound of creamy greek yogurt chicken salad mixed with celery and topped with fresh parsley.
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Make this simple, high-protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, tangier result. It is ready fast and great for meal prepping.

Ingredients

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

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. Add the Greek yogurt, chopped celery, minced red onion, parsley, and dill to the bowl.
  3. Pour in the fresh lemon juice and add the Dijon mustard, salt, and pepper.
  4. Use a spoon or spatula to mix all ingredients together until the chicken is evenly coated and the salad is creamy.
  5. Taste the salad and adjust seasoning if necessary, adding more salt or lemon juice as desired.
  6. Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow flavors to combine.

Notes

  • For a thicker salad, use plain Greek yogurt that is 2% or higher in fat content.
  • If you prefer a crunchier texture, add 1/4 cup of chopped pecans or walnuts.
  • Serve this salad in lettuce cups, on whole-grain bread, or with whole-grain crackers.
  • This salad keeps well in the refrigerator for up to four days for easy meal prepping.

Nutrition

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