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Greek Yogurt Chicken Salad

A bright and tangy chicken salad that swaps mayonnaise for Greek yogurt, making it light, creamy, and protein-packed.
Prep Time 5 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cups cooked chicken, shredded Rotisserie chicken is a great shortcut
  • 1 cup Greek yogurt, plain Use full-fat for richness or nonfat for fewer calories
  • 1 cup diced celery For crunch
  • 1/2 cup diced red onion Soak briefly in cold water if you want milder bite
  • 1/2 cup diced bell peppers Any color; red or yellow add sweetness
  • 1 tablespoon lemon juice Freshly squeezed brightens the flavors
  • Salt and pepper to taste

For Serving

  • Wraps, whole-grain bread, or lettuce cups For serving

Instructions

Preparation

  • If not already done, shred your cooked chicken into bite-sized pieces and place in a large bowl.
  • Dice the celery, red onion, and bell peppers into small, even pieces.
  • In a small bowl, stir together the Greek yogurt and lemon juice. Season with a pinch of salt and several grinds of black pepper.
  • Add the diced vegetables to the chicken, then pour the yogurt mixture over the top.
  • Fold gently until everything is evenly coated. Taste and adjust salt, pepper, or lemon as needed.
  • Serve immediately in wraps, on bread, or spoon into lettuce cups. For deeper flavor, chill 15–30 minutes before serving.

Notes

Refrigerate in an airtight container and use within 3–4 days. This salad is best served cold; there’s no need to reheat. Freezing is not recommended because the yogurt can separate and become watery.