Greek Yogurt Chicken Salad
A creamy and tangy twist on classic chicken salad, made with Greek yogurt and fresh ingredients for a light and satisfying meal.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded (rotisserie or leftover)
- 1 cup Greek yogurt, thick plain (full-fat or 2%) For the creamiest texture, use full-fat.
- 1 cup cucumber, diced English or Persian cucumbers have fewer seeds.
- 1/4 cup red onion, finely chopped Soak in cold water for 5 minutes for milder flavor.
- 1/4 cup fresh herbs (parsley or dill), chopped Dill gives a bright flavor; parsley is more neutral.
- 2 tablespoons lemon juice Freshly squeezed is best.
- to taste salt and freshly ground black pepper
Instructions
Preparation
- Shred or chop cooked chicken into bite-sized pieces.
- Dice the cucumber and finely chop the red onion and herbs. Scoop out cucumber seeds if it seems watery.
Dressing
- In a mixing bowl, add Greek yogurt, squeeze in lemon juice, and season with salt and pepper. Stir until smooth.
Combine
- Add shredded chicken, diced cucumber, chopped red onion, and fresh herbs to the bowl. Mix gently until evenly coated.
Final touches
- Taste and adjust seasoning with more lemon, salt, or pepper if needed.
- Chill for 10–15 minutes for flavors to meld or serve immediately.
Serve
- Spoon into wraps, stuff into pita pockets, or place over a bed of mixed greens.
Notes
For dairy-free, substitute with Greek-style dairy-free yogurt. Use pre-shredded rotisserie chicken for quicker prep time.