Greek Yogurt Chicken Salad
A high-protein, clean eating chicken salad made with Greek yogurt instead of mayo. Creamy, fresh, and perfect for meal prep, sandwiches, or lettuce wraps.
Equipment
- Skillet
- Mixing bowl
- Knife
- cutting board
- Spatula
Ingredients
- 2 large boneless skinless chicken breasts (about 450 g)
- 1 cup non-fat plain Greek yogurt 240 g
- 1 tbsp Dijon mustard 15 ml
- 1 tbsp fresh lemon juice 15 ml
- 1 tsp lemon zest
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/2 cup finely diced cucumber 75 g
- 1/3 cup diced red onion 50 g
- 1/3 cup chopped celery 50 g
- 1/4 cup chopped fresh parsley 15 g
- Salt and freshly ground black pepper to taste
- Olive oil spray
Optional
- 1/4 cup crumbled feta cheese 40 g
Instructions
- Preheat a skillet over medium heat and lightly coat with olive oil spray. Season the chicken breasts with salt and pepper. Cook for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5–10 minutes, then dice into bite-sized pieces.
- In a large mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, lemon zest, minced garlic, and oregano. Whisk until smooth and creamy.
- Finely dice the cucumber, red onion, and celery. Chop the parsley into small pieces for even distribution.
- Add diced chicken, vegetables, and parsley into the bowl with the dressing. Gently fold everything together until evenly coated. Add feta cheese if using and mix lightly.
- Cover and refrigerate for 20–30 minutes to allow the flavors to develop.
- Serve in sandwiches, wraps, pita pockets, or lettuce cups. Optionally pair with whole grains for a balanced meal.
Notes
- Let the chicken cool before mixing to prevent the yogurt from thinning.
- Use 2% Greek yogurt for a slightly richer texture if preferred.
- Add chopped nuts or seeds for extra crunch.
- Store in an airtight container in the fridge for up to 3 days.