Greek Yogurt Tossed Chicken Salad

A healthy twist on classic chicken salad using high-protein Greek yogurt instead of mayo.

By Cressio Rinaldi

Chicken salad is one of the best make-ahead lunches, and Greek yogurt turns out to be a great replacement for mayonnaise. It gives you the same creamy texture with a pleasant tang, so the salad feels lighter and fresher.

The mix of textures is what makes it work. Soft shredded chicken, crunchy celery, sweet, juicy grapes and toasted almonds. A little Dijon and lemon juice keep the yogurt from tasting flat, and cut through the richness.

It takes ten minutes if you start with cooked chicken, so it is a perfect use for leftover or rotisserie chicken.

Read this first

1. Whisk the dressing first, then fold in the other ingredients.
2. Pat the chicken and grapes dry so the salad isn’t watery.
3. Taste and adjust. Cold food needs a little more salt than you think.

Prep time: 10 mins · Cook time: 0 mins · Serves 4

Ingredients

• 3 cups Cooked shredded chicken
• 3/4 cup Plain Greek yogurt
• 2 stalks Celery, finely diced
• 1 cup Red grapes, halved
• 1/4 cup Sliced almonds
• 1 tbsp Dijon mustard
• 1 tbsp Lemon juice

Instructions

1. In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Look for: A smooth, thick dressing with no streaks of mustard.
2. Fold in the shredded chicken, celery, grapes, and almonds until well coated. Look for: Every piece of chicken is coated, and the grapes and celery are evenly spread.
3. Taste and adjust seasoning if necessary. Look for: The salad tastes tangy, savory and slightly sweet, with no flat spots.
4. Serve on whole wheat bread, over a bed of greens, or with crackers. Look for: A creamy salad that holds together on a spoon.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 280
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 11g
• Protein: 39g
• Sodium: 140mg
• Cholesterol: 90mg

Notes

• Storage: Refrigerate in an airtight container for up to 3 days.
• Not for Freezing: Freezing isn't recommended — the yogurt-based dressing will separate once thawed.
• Shortcut: A store-bought rotisserie chicken makes quick work of the shredded chicken here.

Cook It With Me

Mix the dressing

In a large bowl, whisk together the 3/4 cup of Greek yogurt, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Whisking first means the dressing is smooth before the chicken goes in.

Fold in everything else

Add the 3 cups of cooked, shredded chicken, the 2 finely diced celery stalks, the 1 cup of halved red grapes and the 1/4 cup of sliced almonds. Fold gently until everything is coated. If you like the almonds extra crunchy and nutty, toast them in a dry pan for a few minutes first.

Taste

Taste the salad and adjust. If it needs more brightness, add a little lemon juice. If it is flat, add salt. If you want it creamier, add a spoonful of yogurt.

Serve

Serve on whole wheat bread, over greens or with crackers. If you have time, chill it for 30 minutes first, so the flavors blend.

The Ingredients, One by One

Cooked shredded chicken

Rotisserie chicken is the easiest. You can also poach chicken breasts or use leftover roasted chicken. Shred it by hand, so the pieces have texture.

Plain Greek yogurt

Use plain, unsweetened yogurt. Full-fat gives a richer salad, and low-fat works too. Thick yogurt is important. Thin yogurt makes the salad runny.

Celery

Dice it small for crunch in every bite.

Red grapes

They add sweetness and juicy pops. Halve them so they don’t roll away.

Sliced almonds

They add crunch and a nutty flavor. Toasted is better.

Dijon mustard and lemon juice

They add tang and depth. Together they keep the yogurt from tasting plain.

The Technique Behind It

Why whisk the dressing first

Yogurt and mustard blend more evenly in an empty bowl. Mixing it with the chicken can leave streaks and lumps.

Why dry the ingredients

Yogurt is already moist. Extra water from chicken or grapes thins the dressing and makes the salad watery.

Why chill it

Time in the fridge lets the yogurt soak into the chicken, and the flavors blend.

Mistakes That Cost You the Dish

• Wet ingredients The salad turns watery.
• Skipping the taste Cold food needs more seasoning.
• Using flavored yogurt It tastes sweet and wrong.
• Overmixing It turns the chicken into a paste.
• Storing it too long It gets watery after a few days.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Salad is watery	Wet chicken or grapes	Drain it and stir in a spoonful of fresh yogurt.
Salad is bland	Not enough salt or acid	Add salt, lemon juice and pepper.
Salad is too tangy	Sharp yogurt or too much lemon	Add a little honey or more grapes.
Salad is dry	Not enough dressing	Stir in more yogurt.
Almonds are soft	They sat in the salad	Add them just before serving.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Cooked chicken	Protein	Canned chicken, turkey or tuna work.
Greek yogurt	Creamy base	Half yogurt and half mayo is richer.
Celery	Crunch	Cucumber or apple work.
Red grapes	Sweetness	Dried cranberries or chopped apples work.
Sliced almonds	Crunch	Pecans or walnuts work.
Dijon mustard	Tang	Whole grain mustard works.

Plan Ahead

• Make ahead: Make it up to a day ahead.
• Fridge: 3 to 4 days in an airtight container.
• Serving: Stir before serving.
• Freezer: Not recommended.

What to Serve With It

Serve on whole wheat bread, in lettuce wraps, in a pita, over greens or with crackers. It is also good in a baked potato.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.