Greek Yogurt Chicken Salad Recipe
When you want a light, nutritious meal without sacrificing flavor, Greek Yogurt Chicken Salad steps up as the perfect choice. Creamy, tangy, and loaded with protein, this salad offers a refreshing take on the traditional mayo-heavy version. With simple ingredients and a fast prep time, it becomes an easy go-to for lunch, meal prep, or even a quick dinner. Let’s walk through a delicious recipe that’s healthy, satisfying, and full of bold, bright flavors.
Ingredients You Will Need
To create the ultimate Greek Yogurt Chicken Salad, gather the following:
- 2 large boneless, skinless chicken breasts
- 1 cup non-fat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 cup finely diced cucumber
- 1/3 cup diced red onion
- 1/3 cup chopped celery
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Olive oil spray for cooking
- Optional: 1/4 cup crumbled feta cheese for extra flavor
How to Make Greek Yogurt Chicken Salad
1. Cook the Chicken
First, preheat a skillet over medium heat. Lightly coat the pan with olive oil spray. Season the chicken breasts with a pinch of salt and pepper, and then place them in the hot skillet. Cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the heat and let it rest for 5–10 minutes. Resting helps retain the juices, keeping the chicken tender and flavorful. After resting, dice the chicken into bite-sized cubes.
2. Prepare the Dressing
Meanwhile, grab a large mixing bowl. Add the Greek yogurt, Dijon mustard, lemon juice, lemon zest, minced garlic, and oregano. Whisk the ingredients together until they form a smooth, creamy dressing.
Taste the dressing at this point. If you prefer a tangier flavor, squeeze in a little more lemon juice. If you like it more savory, stir in a pinch more oregano or garlic.
3. Chop the Vegetables
While the chicken cools slightly, finely dice the cucumber, red onion, and celery. You want small pieces that distribute evenly throughout the salad, providing a crisp, fresh bite in every forkful. Chop the parsley as well, which will add a pop of color and freshness.
4. Assemble the Salad
In the large bowl with the dressing, add the diced chicken, cucumber, red onion, celery, and parsley. Gently fold everything together with a spatula, ensuring the dressing coats all the ingredients evenly.
If using feta cheese, sprinkle it in at this stage and give the salad one final, gentle toss.
5. Chill Before Serving
Although you can enjoy the salad immediately, chilling it for 20–30 minutes in the fridge allows the flavors to meld beautifully. Cover the bowl with plastic wrap and refrigerate until ready to serve.
6. Serve and Enjoy
Scoop the Greek Yogurt Chicken Salad onto whole-grain bread for a healthy sandwich, stuff it into pita pockets, or pile it onto a bed of crisp lettuce. For an even lighter meal, serve it in lettuce wraps with sliced tomatoes and a few olives.
No matter how you choose to enjoy it, this salad delivers fresh flavors and a creamy texture with every bite — without the heaviness of traditional chicken salads.
Tips for the Best Greek Yogurt Chicken Salad
- Use non-fat Greek yogurt for a lighter version, or switch to 2% if you prefer a slightly richer texture.
- Let the chicken cool before mixing it with the yogurt to prevent the dressing from becoming watery.
- Customize the herbs based on your taste: fresh dill, mint, or basil would also be delicious.
- Add some crunch with optional mix-ins like chopped walnuts or sliced almonds if you want more texture.
By following these simple steps, you’ll create a Greek Yogurt Chicken Salad that’s bursting with freshness, perfect for clean eating, and totally crave-worthy.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 28 g |
| Fat | 5 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Cholesterol | 70 mg |
| Sodium | 310 mg |
Serving Size: About 1 cup
Yields: 4 servings
Note: Nutrition facts are estimates and can vary based on exact ingredients used and portion sizes.
