This creamy Greek yogurt chicken salad is the kind of make-ahead meal I turn to when I want something filling without a heavy mayonnaise dressing. Mashed avocado gives the sauce body, while lemon juice keeps it bright and fresh. Sweet grapes, crunchy pecans, crisp celery, and fragrant tarragon make every bite interesting. If you enjoy fruit-forward chicken salads, you may also like this Greek yogurt chicken salad with grapes.

Why you’ll love this dish

This recipe balances creamy, crunchy, sweet, and savory flavors in one easy bowl. Greek yogurt and avocado create a smooth dressing, while shredded chicken makes the salad substantial enough for lunch or a light dinner.

It is also flexible. Serve it on toasted bread, spoon it over greens, tuck it into lettuce cups, or offer it with crackers as an appetizer. The ingredients are simple to prepare ahead, making this a practical option for work lunches, casual brunches, picnics, and family gatherings.

Using cooked chicken keeps the recipe quick. Leftover roasted chicken, poached chicken, or shredded rotisserie chicken all work well. For another version with a slightly different balance of ingredients, compare it with this easy Greek yogurt chicken salad variation.

Recipe review: “The avocado makes the yogurt dressing especially creamy, and the grapes and pecans add just the right amount of sweetness and crunch. It feels fresh but still satisfying.”

How this recipe comes together

Before you begin, have the chicken cooked, cooled, and shredded. The dressing comes together in a small bowl, and the remaining ingredients can be chopped while the chicken cools.

You will:

Mash avocado with Greek yogurt, lemon juice, salt, and pepper.
Combine the chicken, vegetables, fruit, nuts, and tarragon.
Fold in the creamy dressing.
Taste and adjust the seasoning before serving.

The salad is ready as soon as everything is evenly coated, though a short rest in the refrigerator helps the flavors blend.

What you’ll need

1 cup plain Dannon® Oikos® Greek nonfat yogurt
1 ripe avocado, mashed
1–2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 cups cooked and shredded chicken, from about 16 ounces of boneless, skinless chicken breasts
¾ cup chopped celery, about 2 ribs
½ cup red grapes, halved
⅓ cup chopped pecans
⅓ cup chopped red onion
⅓ cup dried cranberries, optional
2 tablespoons chopped fresh tarragon

Use plain, unsweetened Greek yogurt rather than vanilla yogurt. If you do not have pecans, walnuts or sliced almonds are good substitutes. Fresh parsley can replace tarragon, although the flavor will be milder and less aromatic.

Directions to follow

Make the creamy dressing. Add the Greek yogurt and mashed avocado to a small bowl. Stir in 1 tablespoon of lemon juice, then season with kosher salt and freshly ground black pepper. Taste and add more lemon juice if you want extra brightness.
Combine the salad ingredients. Place the shredded chicken in a large bowl. Add the celery, halved grapes, pecans, red onion, dried cranberries if using, and chopped tarragon.
Add the dressing. Pour the yogurt-avocado mixture over the chicken mixture. Fold gently until the dressing coats the ingredients without crushing the grapes or avocado.
Adjust the seasoning. Taste the salad and add more salt, pepper, or lemon juice as needed.
Chill or serve. Serve immediately, or refrigerate it for 20–30 minutes to allow the flavors to come together.

Best ways to enjoy it

For a classic lunch, pile the chicken salad onto toasted multigrain bread with lettuce. If you prefer a lighter option, spoon it into butter lettuce leaves or serve it over mixed greens.

It also makes an attractive appetizer. Add small scoops to cucumber rounds, endive leaves, toasted baguette slices, or mini phyllo shells. For a simple platter, arrange the salad alongside whole-grain crackers, sliced apples, and raw vegetables. These Greek yogurt chicken salad sandwiches offer another easy serving idea when you need a portable meal.

Keeping leftovers fresh

Transfer the chicken salad to an airtight container and refrigerate it within two hours of preparation. Keep it chilled at 40°F or below and use it within 3–4 days.

The avocado may darken slightly over time, but a little discoloration does not necessarily mean the salad has spoiled. Stir it well and check the smell and texture before serving. Discard it if it develops an off odor, slimy texture, or unusual taste.

This recipe is best served cold or cool, so reheating is not recommended. Freezing is also not ideal because Greek yogurt can separate and the celery and grapes lose their crisp texture after thawing. For the freshest result, prepare only as much as you expect to eat within a few days.

Helpful cooking tips

Cool the chicken first: Warm chicken can loosen the dressing and make the salad watery.
Shred rather than cube: Shredded chicken catches more of the yogurt-avocado dressing in every bite.
Use a ripe avocado: It should yield gently when pressed but should not feel mushy.
Balance the dressing: Lemon juice cuts through the richness of the avocado and keeps the flavors lively.
Protect the crunch: Fold in the pecans near the end and avoid overmixing.
Taste after chilling: Cold foods often need a final adjustment of salt and pepper.
Choose firm grapes: Seedless red grapes hold their shape best and provide a pleasant contrast to the creamy dressing.

If you are aiming for a lighter, high-protein lunch, this healthy Greek yogurt chicken salad approach can provide additional inspiration.

Creative twists

Add fresh herbs: Replace some of the tarragon with parsley, chives, dill, or basil.
Use a different fruit: Chopped apple, pear, or dried cherries can stand in for the grapes or cranberries.
Bring in heat: Add a pinch of cayenne, a finely chopped jalapeño, or a dash of hot sauce.
Make it nut-free: Substitute roasted sunflower seeds or pumpkin seeds for the pecans.
Try curry flavor: Stir in ½ teaspoon of curry powder and add a little chopped cilantro.
Use leftover turkey: Cooked turkey works as a direct substitute for chicken.
Make it dairy-free: Use an unsweetened, thick dairy-free yogurt and check that the other ingredients meet your dietary needs.

Common questions

Can I make this chicken salad ahead of time?

Yes. It can be prepared several hours ahead and stored in the refrigerator. For the best texture, wait to add any extra nuts or crunchy toppings until just before serving.

What kind of chicken works best?

Boneless, skinless chicken breasts provide a mild flavor and lean texture, but leftover roasted chicken, poached chicken, or rotisserie chicken also works. Remove the skin and bones before shredding.

Can I use mayonnaise instead of Greek yogurt?

You can replace part or all of the yogurt with mayonnaise, but the result will be richer and less tangy. For a balanced dressing, try using half Greek yogurt and half mayonnaise.

How can I keep the avocado from browning?

Fresh lemon juice helps slow browning. Press plastic wrap directly against the surface of the salad before sealing the container, and keep it refrigerated until ready to serve.

Is this recipe gluten-free?

The chicken salad itself is naturally gluten-free when all packaged ingredients are verified gluten-free. Serve it with gluten-free bread, crackers, lettuce cups, or vegetables if needed.

Conclusion

This creamy Greek yogurt chicken salad is a fresh, flexible way to use cooked chicken, with avocado adding richness and lemon keeping the dressing bright. For another perspective on the basic preparation, see this Greek yogurt chicken salad recipe, or explore this high-protein avocado and Greek yogurt chicken salad.

Greek Yogurt Chicken Salad

A creamy and flexible chicken salad made with Greek yogurt, avocado, and fresh vegetables, perfect for lunches or light dinners.

Prep Time 15

Total Time 30

Serving Size 4 servings

Ingredients

For the Dressing

1 cup plain Dannon® Oikos® Greek nonfat yogurt Use plain, unsweetened yogurt.
1 ripe avocado mashed avocado Should yield gently when pressed but should not be mushy.
1-2 tablespoons fresh lemon juice Adjust to taste for brightness.
to taste Kosher salt and freshly ground black pepper Season according to preference.

For the Salad

2 cups cooked and shredded chicken About 16 ounces of boneless, skinless chicken breasts.
¾ cup chopped celery About 2 ribs.
½ cup red grapes Halved.
⅓ cup chopped pecans Can substitute with walnuts or sliced almonds.
⅓ cup chopped red onion
⅓ cup dried cranberries Optional.
2 tablespoons chopped fresh tarragon Fresh parsley can be used instead.

Instructions

Preparation

Mash avocado with Greek yogurt, lemon juice, salt, and pepper.
Combine the shredded chicken, celery, grapes, pecans, red onion, cranberries, and tarragon in a large bowl.

Mixing

Pour the yogurt-avocado mixture over the chicken mixture and fold gently until everything is coated.

Seasoning

Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice as desired.

Serving

Serve immediately or refrigerate for 20-30 minutes to allow flavors to meld.

Notes

For a tasty variation, consider using different fruits or nuts, and feel free to customize it with spices. The salad is best served cold and can be kept for 3-4 days in an airtight container.

Creamy Greek Yogurt Chicken Salad Recipe