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Quick & Creamy Greek Yogurt Chicken Salad (Mayo-Free)

A close-up of creamy greek yogurt chicken salad mixed with celery, red onion, and topped with red and green grapes.
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Make this high protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, tangy, and satisfying lunch filling. It is quick to assemble, especially when using rotisserie chicken.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup plain Greek yogurt (full-fat or 2% recommended for creaminess)
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup red or green grapes, halved
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until smooth.
  3. Add the celery, red onion, and grapes to the chicken.
  4. Pour the yogurt dressing over the chicken mixture.
  5. Gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
  6. Stir in the salt, pepper, and fresh parsley, if using.
  7. Taste the salad and adjust seasoning if needed.
  8. Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
  9. Serve this healthy chicken salad on bread, in lettuce wraps, or with crackers.

Notes

  • For a low-carb or keto chicken salad option, omit the grapes and add 1/4 cup chopped pecans or walnuts for crunch.
  • If you prefer a tangier flavor, add 1 teaspoon of white wine vinegar to the dressing mixture.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://delishsymphony.com/greek-yogurt-chicken-salad/