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Greek Yogurt Chicken Salad - Light, Creamy, and Full of Flavor

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works well)
  • 3/4 cup plain Greek yogurt (2% or whole milk for best texture)
  • 1–2 tablespoons mayonnaise (optional, for classic flavor and extra creaminess)
  • 1 tablespoon Dijon mustard
  • 2–3 teaspoons fresh lemon juice, plus zest from half a lemon
  • 1–2 teaspoons honey or maple syrup (balances the tang)
  • 2 celery stalks, finely diced
  • 1/4 small red onion, finely minced (or 2 green onions, sliced)
  • 1/3 cup sliced almonds or chopped pecans (optional, for crunch)
  • 1/3 cup dried cranberries or grapes, halved
  • 2 tablespoons fresh dill, parsley, or a mix, chopped
  • 1 small garlic clove, grated (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Prep the chicken: If using rotisserie, remove skin and bones, then chop or shred the meat. Aim for bite-size pieces so every forkful feels balanced.
  2. Make the dressing: In a large bowl, whisk the Greek yogurt, optional mayo, Dijon, lemon juice, lemon zest, honey, salt, and pepper. Add the grated garlic if you like a little kick.
  3. Add the mix-ins: Stir in celery, onion, dried cranberries (or grapes), nuts, and herbs. The mix should look colorful and evenly distributed.
  4. Fold in the chicken: Add the chicken and gently combine until everything is coated. Taste and adjust—more salt, extra lemon, or a touch more honey if needed.
  5. Chill for best flavor: Cover and refrigerate for at least 20–30 minutes. The flavors meld and the texture firms up slightly.
  6. Serve your way: Spoon into lettuce cups, pile on toasted sourdough, tuck into a wrap, or serve over greens with avocado and cucumber.