Healthy Chicken Salad with Greek Yogurt
This healthy chicken salad recipe swaps heavy mayo for a creamy Greek yogurt base, delivering the classic flavor you love with added protein and fewer calories. Crunchy celery and toasted almonds provide texture contrast, while juicy grapes add subtle sweetness. Brightened with lemon juice, zest, and Dijon mustard, it comes together in about 15 minutes using rotisserie chicken and is perfect for meal prep, sandwiches, or lettuce wraps.
Equipment
- Large mixing bowl - at least 3-quart / 3-liter capacity
- Medium bowl - for whisking the dressing
- Sharp chef's knife
- Cutting board
- Citrus juicer
- Lemon zester
- Measuring cups and spoons
- Skillet or baking sheet - for toasting the almonds
- Whisk
- Airtight storage container - for refrigerating
Ingredients
- 3 cups cooked chicken breast - about 12 oz / 340g, shredded or chopped
- 3 stalks celery - finely diced (about 3/4 cup / 75g)
- 1/2 cup red grapes - 75g, halved
- 1/3 cup sliced almonds - 30g, toasted
- 2 tablespoons fresh flat-leaf parsley - 8g, finely chopped
- 2 green onions - thinly sliced (about 1/4 cup / 25g)
- 1/2 cup plain Greek yogurt - 120g, full-fat works best for creaminess
- 1 tablespoon fresh lemon juice - 15ml, about half a lemon
- 1/2 teaspoon lemon zest
- 1 tablespoon Dijon mustard - 15g
- 1/2 teaspoon honey
- 1/4 teaspoon celery seed
- salt and freshly ground black pepper - to taste
Instructions
- If using raw chicken, simmer chicken breasts in water or broth with salt, celery, and parsley until internal temperature reaches 165°F (74°C), about 15-18 minutes. Let rest 5 minutes, then shred or chop into 3 cups.
- Toast sliced almonds in a dry skillet over medium-low heat, stirring frequently for 2-3 minutes until golden and fragrant. Cool completely.
- Finely dice celery, halve grapes, thinly slice green onions, and finely chop parsley.
- In a medium bowl, whisk together Greek yogurt, lemon juice, lemon zest, Dijon mustard, honey, and celery seed until smooth. Season with salt and pepper to taste.
- In a large bowl, combine shredded chicken, diced celery, halved grapes, toasted almonds, sliced green onions, and chopped parsley. Pour dressing over the top and gently fold until evenly coated.
- Taste and adjust seasoning. Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir gently before serving.
Notes
- Use full-fat Greek yogurt for the creamiest texture and best flavor.
- Toast almonds fresh for superior crunch and nutty taste; watch closely to avoid burning.
- Hand-shred chicken for better texture that holds the dressing well.
- Chilling for at least 1 hour is essential for flavors to develop and dressing to thicken.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Do not freeze, as the yogurt dressing will separate and become grainy.
- For dairy-free version, substitute with thick plain coconut yogurt.
- Great for meal prep; tastes even better the next day.
- Serve in sandwiches, lettuce wraps, on crackers, or over greens.
- Adjust salt and pepper after chilling, as flavors can change.