Print

Quick & Creamy Greek Yogurt Chicken Salad (No Mayo)

A mound of creamy greek yogurt chicken salad mixed with red onion and topped with fresh parsley on a white plate.
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, fresh lunch. It is fast to prepare, especially when you use rotisserie chicken, making it perfect for easy 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
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh parsley, 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 large mixing bowl.
  2. Add the Greek yogurt, chopped celery, red onion, and fresh parsley to the bowl.
  3. In a small bowl, whisk together the Dijon mustard, lemon juice, salt, and pepper.
  4. Pour the dressing mixture over the chicken and vegetables.
  5. Stir gently until all ingredients are evenly coated and the salad is creamy.
  6. Taste the salad and adjust salt, pepper, or lemon juice as needed.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to blend.
  8. Serve this healthy chicken salad in sandwiches, wraps, or over lettuce cups.

Notes

  • For a low-carb or keto chicken salad option, skip adding any fruit and serve this mixture in crisp lettuce cups instead of bread.
  • You can add 1/2 cup of halved red grapes or chopped apple if you prefer a sweeter flavor profile.
  • This recipe is excellent for make ahead lunch; it keeps well in the refrigerator for up to four days.

Nutrition

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