Chicken Salad Recipe With Greek Yogurt and Mayo: Light and Creamy Protein-Packed Lunch

This chicken salad delivers the perfect balance of creamy texture and bright flavor without weighing you down. The secret lies in combining Greek yogurt with mayo for a lighter dressing that still clings beautifully to every bite.

I developed this version after testing countless ratios, and the yogurt adds a subtle tang while cutting calories. The chicken stays moist, the vegetables add crunch, and the dressing ties it all together without being heavy.

What you get is a protein-packed lunch that’s satisfying yet fresh—ideal for meal prep or a quick weekday meal. The flavors meld beautifully after a short chill, making it even better the next day.

Serve it on bread, over greens, or straight from the bowl. Here’s how to make this versatile dish.

Ingredients for Chicken Salad Recipe with Greek Yogurt and Mayo

Fresh ingredients come together for a light yet creamy protein-packed dish you’ll love.

The Greek yogurt is key here—Fage or Chobani full-fat work best for that creamy texture without thinning out. For the chicken, rotisserie chicken from Costco or Whole Foods saves time and stays juicy. The celery should be crisp, so grab a fresh bunch (avoid the pre-cut trays, which can be limp). Red grapes add the perfect sweet contrast, and Seedless Crimson are my go-to for color and flavor.

No Greek yogurt? Substitute sour cream at a 1:1 ratio, but it’ll be richer. Swap red grapes for diced apple or dried cranberries if that’s what you’ve got. The almonds can be walnuts or pecans—toast them first for extra crunch. If you’re out of Dijon, regular yellow mustard works in a pinch (just use half the amount). Fresh dill is ideal, but dried works at one-third the quantity.

This keeps beautifully in the fridge for up to 4 days—actually tastes better after 24 hours. Store in an airtight container with parchment paper pressed directly on the surface to prevent browning. Freezing isn’t recommended (the yogurt can separate), but it’s perfect for meal prep lunches all week.

Step-by-Step Instructions for Chicken Salad With Greek Yogurt and Mayo

Here’s how to make this light, creamy salad with perfect texture every time.

Step 1: Toast the Almonds for Extra Crunch

Start by toasting the 0.33 cup Almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently. You’ll know they’re ready when they turn light golden brown and release a nutty aroma.

Immediately transfer them to a plate to cool—this stops the cooking process and prevents them from burning. Toasting enhances their flavor and adds a satisfying crunch to the finished salad. Let them cool completely before adding to the mix.

Step 2: Combine Wet Ingredients for Creamy Base

In a large bowl, whisk together the 0.75 cup Plain Greek Yogurt, 0.5 cup Mayonnaise, 1 tbsp Dijon Mustard, and 1 tbsp Lemon Juice until smooth. This blend creates a tangy, creamy base that’s lighter than traditional chicken salad but just as rich.

I always use full-fat Greek yogurt for the best texture—it keeps the salad from becoming watery. Taste the mixture and adjust the balance if needed, but don’t worry if it seems a bit tangy; the other ingredients will mellow it out.

Step 3: Fold in Chicken and Fresh Ingredients

Add the 2 cups Cooked Chicken Breast, 0.75 cup Celery, 0.5 cup Red Grapes, and 0.25 cup Red Onion to the bowl with the wet ingredients. Gently fold everything together until the chicken is evenly coated. Be careful not to overmix—you want to keep the chunks of chicken and grapes intact.

The celery adds a fresh crunch, while the grapes bring a touch of sweetness that balances the tangy dressing. If your red onion is particularly strong, soaking it in cold water for 10 minutes before adding can mellow its bite without losing flavor.

Step 4: Season and Finish with Fresh Herbs

Sprinkle in the 2 tbsp Fresh Dill, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Stir gently to distribute the seasoning evenly throughout the salad. Fresh dill adds a bright, herby note that ties all the flavors together beautifully.

Finally, fold in the toasted almonds, reserving a small handful for garnish if desired. Give the salad one last gentle mix, then cover and refrigerate for at least 30 minutes to let the flavors meld. This chilling time is key—it allows the dressing to thicken slightly and the ingredients to marry.

Dietary Considerations for This Dish

Gluten-Free Friendly

This dish is naturally gluten-free as long as you use certified gluten-free ingredients. Double-check your Dijon mustard and mayonnaise brands, as some contain wheat-based thickeners. I trust Annie’s and Hellmann’s for safe options.

Dairy-Free Adaptation

Swap the Greek yogurt for dairy-free yogurt like Kite Hill or So Delicious coconut yogurt. Use a 1:1 ratio but note the texture may be slightly thinner. Add an extra 1 tsp lemon juice to brighten the flavor.

Lower-Calorie Option

For fewer calories, use low-fat Greek yogurt and light mayo. This reduces the fat content while keeping the creamy texture. The swap saves about 100 calories per serving without sacrificing flavor. 💪

Nut-Free Version

Replace the almonds with sunflower seeds or pumpkin seeds for crunch. Toast them the same way—3-4 minutes over medium heat—until golden. ¼ cup of seeds works perfectly for texture and flavor.

Keto-Friendly Tweaks

Reduce the grapes to ¼ cup or omit entirely, and add ½ cup diced cucumber for freshness. Use sugar-free mayo like Duke’s to keep carbs minimal. This keeps the dish under 5g net carbs per serving. 🔥

High-Protein Boost

Add ½ cup cooked quinoa or chickpeas for extra plant-based protein. This increases the protein content to about 30g per serving while adding hearty texture. Stir in gently to avoid mashing the add-ins.

Frequently Asked Questions