Chicken Salad Recipe With Yogurt and Mayo: Light Creamy Crunch With Fresh Herbs

This chicken salad balances creamy richness with fresh, bright flavors that never feel heavy. The secret lies in a simple dressing that combines tangy yogurt with just enough mayo for perfect texture.

I developed this version after years of testing ratios, and the yogurt keeps it light while the mayo ensures it clings beautifully to every piece of chicken and crisp vegetable. Fresh herbs add an aromatic finish that elevates the dish.

You’ll get tender chicken pieces coated in a velvety dressing, with crisp celery and onion for contrast. The result is satisfying without being overly rich, making it ideal for sandwiches, wraps, or salad greens.

Ready in under 30 minutes, this recipe works for lunch or dinner and keeps well for meal prep. Here’s how to make it perfectly every time.

Ingredients for Chicken Salad Recipe with Yogurt and Mayo

Pantry staples meet market freshness for this light yet creamy chicken delight.

The chicken makes the base. Poaching in broth keeps it juicy, but rotisserie chicken works great (and saves time). Costco has the best rotisserie birds—grab one on your way home. For the yogurt, Fage or Chobani full-fat gives that velvety texture without the heaviness of all mayo. The celery and onion? Look for crisp, vibrant green stalks and firm onions.

No Greek yogurt? Sour cream or regular yogurt strained through cheesecloth works. Out of fresh herbs? Dried dill or parsley at one-third the amount gets you close. Prefer more crunch? Add a diced apple or grapes. The mayo can be swapped for Vegenaise if you’re avoiding eggs. Don’t skip the Dijon though—it’s the flavor backbone here.

Keeps beautifully in the fridge for 3-4 days. I store mine in airtight containers with a piece of parchment pressed on top—prevents browning. Makes great sandwiches the next day (the flavors meld overnight). Freezing isn’t ideal—the dressing separates, but the chicken mix itself can be frozen for 1 month.

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

This method delivers that perfect creamy texture with just the right amount of crunch and brightness.

Step 1: Prep and Shred the Chicken Breasts

Start with the 1.5 lb Boneless Skinless Chicken Breasts that have been poached or roasted and fully cooled. I like to use my hands to shred them into bite-sized pieces—this gives you more control over the texture than using forks.

You want chunks that are large enough to hold their shape but small enough to be easy to eat in every bite. As you shred, check for any remaining fat or connective tissue and discard it. The chicken should be completely cool before mixing to prevent the dressing from turning oily.

Step 2: Mix the Creamy Yogurt and Mayo Base

In a large mixing bowl, combine the 0.75 cup Plain Greek Yogurt, 0.5 cup Mayonnaise, 1 tbsp Dijon Mustard, 1 tbsp Lemon Juice, 0.5 tsp Garlic Powder, 0.75 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Sweet Paprika.

Whisk these together until completely smooth and uniform in color. The yogurt keeps it light while the mayo adds that classic richness. Taste and adjust seasoning if needed—remember the celery and onion will add their own flavors later.

Step 3: Fold in Vegetables and Herbs

Add the shredded chicken to the dressing along with the 3 whole Celery Stalks (finely diced), 0.5 whole Red Onion (small dice), 0.25 cup Fresh Dill, and 0.25 cup Fresh Parsley.

Gently fold everything together with a large spoon or spatula until the chicken is evenly coated and the vegetables are distributed throughout. I like to press down slightly as I fold to help the dressing penetrate all the nooks and crannies.

You’ll know it’s ready when every piece of chicken glistens with dressing and you can see flecks of green herbs and celery in every scoop.

Step 4: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time is crucial—it allows the flavors to develop and the dressing to thicken slightly as it absorbs into the chicken.

I’ve found that 1 hour of chilling gives the best texture and flavor, but you can make it up to 24 hours ahead. If you’re in a rush, 15 minutes will work in a pinch, but the result won’t be as cohesive.

Give it a final stir before serving to redistribute any liquid that may have separated.

Pro Cooking Tips for Perfect Results

Chicken Prep Perfection

For the most tender chicken, poach the 1.5 lb chicken breasts in simmering broth with 1 bay leaf and 3 peppercorns for 12-15 minutes. The internal temp should hit 165°F. Let them rest in the warm broth for 10 minutes before shredding. This keeps the meat impossibly juicy. 💡

Dressing Balance

The 3:2 yogurt to mayo ratio is key for that light yet creamy texture. Whisk vigorously for 30 seconds to fully emulsify the dressing. If it looks thin, chill it for 15 minutes before mixing with chicken—this thickens the yogurt naturally.

Herb Handling

Chop the fresh dill and parsley just before adding to prevent browning. Use the leafy tops only—the stems can be bitter. For maximum flavor, bruise the herbs slightly by pressing with the flat side of your knife before chopping.

Vegetable Prep

Soak diced red onion in ice water for 5 minutes to mellow its bite. Pat dry thoroughly before mixing. For celery, remove the tough outer strings with a vegetable peeler for a more delicate crunch.

Seasoning Timing

Season the chicken lightly before mixing—the dressing will add more salt. Taste after combining everything, then adjust. I often add an extra pinch of sweet paprika at the end for a subtle smoky note. 🌟

Resting Matters

Don’t skip the 30-minute chill—this is when the magic happens. The flavors marry, the dressing thickens, and the celery softens just enough to lose its raw edge while keeping its crunch.

Frequently Asked Questions