Tangy Greek Yogurt Chicken Salad made with shredded chicken, fresh herbs, lemon juice, and a hint of honey. Perfect for wraps, sandwiches, or straight from the bowl!

This isn’t just another healthy recipe—I swear, it’s like finding the holy grail of chicken salads. It’s creamy, it’s tangy, it’s got just the right amount of crunch from the celery. And the fact that it’s made with Greek yogurt instead of mayo? Total game-changer.

Okay, so confession time: The first time I made this Greek Yogurt Chicken Salad, it was a complete accident. I had a leftover rotisserie chicken, some yogurt that was dangerously close to its expiration date, and a general sense of “I don’t feel like cooking anything that requires real effort.” So I threw it all together, crossed my fingers, and hoped for the best.

And you know what? It was amazing. Not perfect, but pretty darn close. Maybe a little too tangy, and I think I dumped too much honey in at one point. But somehow, it just worked.

Now, it’s become my go-to lunch when I want something quick, healthy-ish, and definitely satisfying. And the best part? It’s ridiculously easy to customize. Apples, grapes, nuts—you name it, it works. And if you’re feeling extra fancy, toss it on some sourdough or tuck it into a buttery croissant. Chef’s kiss.

Why You’ll Love This Greek Yogurt Chicken Salad Recipe?

Lighter But Still Creamy: Greek yogurt gives you all the creaminess you love without that heavy, weighed-down feeling. Plus, it’s packed with protein, so you feel like you’re actually eating something that’s good for you.
Ridiculously Easy: You can whip this up in 10 minutes flat. Seriously, it takes longer to decide what to watch on Netflix.
Endlessly Adaptable: Add fruit, swap herbs, make it spicy—whatever you’re feeling that day. It’s like the little black dress of chicken salads.
Perfect for Meal Prep: It actually tastes better the next day once the flavors have had time to mingle. Make a big batch and you’re set for a few days.

Ingredient Notes:

So, here’s what you’ll need:

Greek Yogurt: This is the base, and it’s a total lifesaver. Creamy, tangy, and actually good for you. Plus, it’s what makes this chicken salad feel so refreshing.
Dijon Mustard: Adds a little bit of zing. You could swap it out for yellow mustard, but I wouldn’t. Dijon just hits differently.
Lemon Juice: Brightens up the whole salad and makes it feel super fresh. Like a little ray of sunshine.
Honey: Just a touch for sweetness. I wouldn’t overdo it, but if you accidentally do (like I have), it’s still pretty great.
Fresh Herbs (Parsley & Dill): Adds that fresh, garden-y flavor. But honestly, if you only have dried herbs, that’s fine too. No judgment.
Shredded Chicken: Rotisserie chicken works wonders here, but any cooked chicken will do. It’s your salad, after all.
Celery: For crunch. And because it makes me feel like I’m being healthy, even if I’m eating it straight out of the bowl.
Seasonings (Salt, Pepper, Onion Powder): Essential for making sure it’s not bland. If you’re feeling adventurous, throw in some garlic powder or paprika.

How To Make Greek Yogurt Chicken Salad?

Alright, here’s the fun part.

Step 1: Make the Dressing
In a small bowl, mix together Greek yogurt, Dijon mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder. Stir until it’s creamy and dreamy. Taste it and adjust as needed—want it tangier? Add more lemon juice. Sweeter? A little more honey.

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Step 2: Combine the Chicken & Celery
In a large bowl, toss together the shredded chicken and diced celery. If you’re feeling fancy, add some apple chunks or grapes for extra sweetness.

Step 3: Mix It All Together
Pour the dressing over the chicken mixture and stir until everything’s evenly coated. And hey, if it looks a little too creamy—good. That’s what you want.

Step 4: Chill & Serve
Refrigerate for at least an hour. Yes, I know it’s hard to wait, but it really does taste better once it’s had time to chill out.

Storage Options:

This salad is all about the freshness. Here’s how to keep it that way:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Just… don’t. The yogurt gets all weird and watery. It’s not worth it.

Variations and Substitutions:

Mix it up! Try these:

Add Fruit: Apples, grapes, or cranberries work great.
Spicy Version: Toss in a dash of cayenne or hot sauce.
Herb Swap: Chives, basil, or cilantro if you’re feeling adventurous.
Crunch It Up: Walnuts, almonds, or sunflower seeds are all great additions.

What to Serve with Greek Yogurt Chicken Salad?

On Bread: Go all out with toasted sourdough or a buttery croissant.
In Wraps: Roll it up with some leafy greens.
Over Salad Greens: Keeping it low-carb? Toss it over lettuce or spinach.
With Crackers: A solid snack or appetizer move.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely. In fact, it tastes better after chilling for a bit, so it’s basically meal-prep magic.

Can I use canned chicken?
Sure, but be ready for it to taste a bit… sad. Fresh chicken is so much better.

How do I make it dairy-free?
Just swap out the Greek yogurt for a plant-based alternative. Coconut or almond yogurt works great.

This Greek Yogurt Chicken Salad is my lunch hero these days. And if you’re anything like me—constantly craving something fresh and satisfying—it’ll be yours, too. Try it and let me know if it rocked your world as much as it did mine!

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Planning to try this recipe soon? Pin it for a quick find later!

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