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Greek Yogurt Chicken Salad

Chicken is cooked to 165°F, then chopped and folded into lemony Greek yogurt with celery, grapes, and dill. It is a lighter chicken salad that still eats like a full meal.

Prep
15 min
Cook
14 min
Total
29 min
Servings
4
Difficulty
Easy
Jump to recipe
Scoop of Greek yogurt chicken salad with celery, grapes, and dill on a bed of lettuce

Why you’ll love it

  • Greek yogurt replaces most of the mayonnaise and adds protein.
  • Grapes and celery give crunch without extra dressing.
  • Dill and lemon keep the yogurt from tasting flat.
  • It is sturdy enough to pack for lunch.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    If the chicken is frozen, thaw it in the refrigerator. Pat it dry. Do not rinse the chicken. Season with 1/2 tsp of the salt and the pepper.

  2. 2

    Heat the oil in a skillet over medium heat. Cook the chicken 6 to 7 minutes per side.

  3. 3

    The chicken is done when the thickest part of each breast reads 165°F. Rest 5 minutes, then chop it into small pieces.

  4. 4

    Stir the yogurt, lemon juice, Dijon, remaining 1/2 tsp salt, and dill in a bowl.

  5. 5

    Fold in the chopped chicken, celery, grapes, and red onion. Taste and add a pinch more salt or lemon if it needs it.

  6. 6

    Serve the salad over the butter lettuce. Chill it 20 minutes first if you want it cold.

Pro tips

  • Chop the chicken while it is warm so it takes on the dressing, then chill if you are packing it.
  • Dice the celery small so every bite has crunch, not a long string.
  • If the yogurt seems thick, loosen it with a teaspoon of lemon juice, not milk.

Easy substitutions

Red grapes
Diced apple tossed with a little lemon juice.
Dill
Parsley or chives.
Butter lettuce
Sandwich bread, if you want it as a sandwich. The salad itself stays the same.

Storage and reheating

Storage

Refrigerate in a covered container for up to 3 days. Keep it off the lettuce until you serve it.

Reheating

Serve cold. If you want it warm, heat only the chicken back to 165°F and fold it into fresh yogurt so the dressing does not split.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
254
Protein
40 g
Carbs
10 g
Fat
6 g
Fiber
1 g

Moderate · Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients