Creamy Chicken Salad with Greek Yogurt and Fresh Herbs

Chicken Salad with Greek Yogurt is a quick, healthy recipe ideal for meal prep, school lunches, or work meals. Serve it chilled on a bed of mixed greens, stuffed into a sandwich, or scooped onto whole-grain crackers for a satisfying, protein-rich lunch.

How to make chicken salad from scratch

Begin with cooked chicken. You can use leftover rotisserie chicken, shredded roast chicken, or quickly poach a boneless, skinless chicken breast. To poach, place the raw breast in a small pot, cover with water, add a celery stalk and a few peppercorns if desired, bring to a gentle boil, and simmer until the internal temperature reaches 165°F (about 10–12 minutes depending on size). While the chicken cooks, prepare the other ingredients.

Wash and chop celery, halve the grapes, and roughly chop the pecans. Combine these in a large bowl with dried cranberries. Make the dressing in a separate small bowl by whisking together Greek yogurt, honey, Dijon or stone-ground mustard, a splash of apple cider vinegar, and salt and pepper to taste. I prefer whole-milk Greek yogurt for a richer, creamier texture, but low-fat works well too.

When the chicken is cooked, shred or chop it into small, bite-sized pieces. Allow it to cool slightly before adding it to the bowl with the chopped ingredients. Pour the yogurt dressing over the mixture and stir gently until everything is coated evenly. Chill the salad in the refrigerator for at least 20–30 minutes to let the flavors meld before serving.

Ingredients for this healthy chicken salad

• Cooked chicken — rotisserie, roasted, or a poached breast (about 2 cups chopped)
• Grapes, halved
• Celery, finely chopped
• Pecans, chopped (or walnuts, or slivered almonds)
• Dried cranberries (or dried cherries)
• Greek yogurt (I use whole-milk Greek yogurt)
• Honey
• Dijon or stone-ground mustard
• Apple cider vinegar
• Salt and pepper

Adjust the amounts and mix-ins to suit your taste. If you prefer a sweeter salad, increase the grapes or dried fruit; for a crunchier texture, add more nuts or finely chopped apples.

Is chicken salad with Greek yogurt healthy?

Yes — this version can be a healthier alternative to the classic mayonnaise-based chicken salad. Greek yogurt reduces calories and saturated fat while adding protein and creaminess. Choosing whole-food add-ins like fruit and nuts contributes fiber, vitamins, and healthy fats. As with any recipe, portion size and ingredient choices determine the overall nutritional profile.

How long does chicken salad last in the fridge?

Store chicken salad in an airtight container in the refrigerator. It is best enjoyed within 3–4 days. I usually make enough to last about three days of lunches; beyond that, texture and flavor start to decline.

How to serve chicken salad

Chicken salad is typically served cold. Popular serving options include:

• On a bed of mixed greens with baby carrots and cucumbers
• As a sandwich on whole-grain bread or in a pita pocket
• On crackers or crostini for a light snack or appetizer
• Stuffed into an avocado half for a low-carb option

It’s versatile and pairs well with simple sides like a crisp green salad, fruit, or a cup of soup.

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Recipe: Chicken Salad with Greek Yogurt

Prep time: 15 mins • Cook time: 12 mins • Total time: 15 mins • Servings: 3

Ingredients

• 1 cooked chicken breast (about 2 cups chopped)
• 1/2 cup grapes, halved
• 1/3 cup celery, chopped
• 1/4 cup pecans, chopped
• 1/4 cup dried cranberries

Dressing

• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1 teaspoon stone-ground or Dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. To poach the chicken: place a raw chicken breast in a small pot, cover with water, add a celery stalk and a few peppercorns if desired. Bring to a gentle boil and cook until the chicken is no longer pink in the center (an internal temperature of 165°F), about 12 minutes depending on thickness. Remove and allow to cool briefly.
2. While the chicken cooks, chop the grapes, celery, and pecans. Combine these in a large bowl with the dried cranberries and set aside.
3. In a small bowl, whisk together the Greek yogurt, honey, mustard, apple cider vinegar, salt, and pepper until smooth.
4. Chop or shred the cooked chicken into small pieces and add it to the bowl with the chopped ingredients. Pour the dressing over everything and stir gently until well coated. Chill for at least 20–30 minutes before serving for best flavor.

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