Meal Prep Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Greek Yogurt Chicken Salad
A lighter, protein-rich chicken salad bound with tangy Greek yogurt and studded with crunchy celery and grapes.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until you have a smooth, creamy dressing.
- 2
Add the diced cooked chicken and stir until every piece is well coated in the yogurt dressing.
- 3
Fold in the finely diced celery and halved grapes, distributing them evenly so each bite has a balance of crunch and sweetness.
- 4
Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed for brightness.
- 5
Divide among 4 airtight containers and refrigerate for up to 4 days. Serve over greens, in a wrap, or scooped onto whole-grain crackers.
Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving295
Calories
42 g
Protein
6 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This lightened take on classic American chicken salad swaps most or all of the mayonnaise for Greek yogurt, a common modern meal-prep adaptation that keeps the creamy texture while adding more protein and tang. It reflects how home cooks have reworked traditional lunchbox staples for weekly batch cooking rather than a single-serving deli-style dish.
Listahan note
This version keeps a small amount of mayonnaise alongside the yogurt for richness, so the dressing doesn't taste purely tangy, while still leaning mostly on yogurt for the lighter overall dish.
Technique cues
- Whisking the dressing separately before adding the chicken ensures the mustard, lemon, and salt are evenly distributed rather than clumping in one spot.
- Dicing the celery finely, rather than in large chunks, gives every bite some crunch without the pieces overwhelming the chicken and dressing.
- Tasting and adjusting the seasoning at the end matters more here than in a heavier mayonnaise-based salad, since yogurt's tang can shift the balance more than mayo does.
Kitchen flow
- Parallel prep
- Dice the celery and halve the grapes while the chicken cools, if using freshly cooked chicken rather than rotisserie.
- Make-ahead
- This salad is designed for make-ahead lunches; it holds well in the fridge for several days once assembled.
- Leftover move
- Scoop leftover salad onto whole-grain crackers or into lettuce cups for a lower-carb lunch option.
- Cleanup rhythm
- Mix the dressing in the same bowl you'll toss the chicken in, to save a dish.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cooked chicken breast
Main protein
Purpose: Diced chicken is the substantial base that the yogurt dressing coats and flavors.
Handling: Dice it into small, even pieces so the dressing coats everything and each bite has a consistent texture.
Adaptation: Rotisserie chicken makes this a genuinely fast recipe, or use leftover roasted chicken from another meal.
Greek yogurt
Dressing base
Purpose: It gives the salad its creamy texture and tang while adding meaningful protein compared to an all-mayonnaise dressing.
Handling: Use plain, unsweetened yogurt and whisk it smooth with the other dressing ingredients first.
Adaptation: A dairy-free plain yogurt can replace Greek yogurt for a version without dairy.
Celery and grapes
Crunch and sweetness
Purpose: Celery adds crisp texture while grapes add small bursts of sweetness that balance the tangy dressing.
Handling: Dice the celery finely and halve the grapes so they distribute evenly through the salad.
Adaptation: Diced apple can replace grapes for a different but similarly sweet crunch.
Dijon mustard and lemon juice
Flavor sharpeners
Purpose: They cut through the richness of the yogurt and mayonnaise, brightening the whole dish.
Handling: Whisk them into the yogurt and mayonnaise base before adding the chicken.
Adaptation: A whole-grain mustard adds a bit of texture along with the tang.
Technique notes
- Whisk the dressing fully before adding the chicken so the seasoning is even throughout, not concentrated in pockets.
- Taste again after the salad has chilled for a bit, since flavors mellow and may need another pinch of salt or lemon.
- Keep portions in individual containers rather than one large batch, which makes grab-and-go lunches easier through the week.
Ingredient swaps
- Lower-fat direction
- Use all yogurt and skip the mayonnaise entirely for an even lighter version, though the dressing will taste tangier.
- Nut addition
- Add a handful of chopped toasted almonds or walnuts for extra crunch and richness.
- Herb direction
- Stir in chopped fresh dill or tarragon for a more herbaceous flavor profile.
Serve alongside
- Mixed greens
- Whole-grain crackers
- Sliced cucumber
- Iced green tea
- Sparkling water with lemon
- Cold-brew coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in airtight containers for up to 4 days.
- Serve cold directly from the fridge; this salad isn't meant to be reheated.
- Freezing is not recommended, as the yogurt dressing separates and turns watery after thawing.
Equipment
- Large mixing bowl
- Whisk
- Airtight meal-prep containers
Make this household-aware
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Plan it in Listahan
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