This Greek Yogurt Chicken Salad is a classic chicken salad made with Greek yogurt instead of mayo. It’s lower in calories, higher in protein and still flavorful!

I truly love a good chicken salad and keep creating it in different variations. My go-to is this healthy chicken salad with just a bit of mayo, but a few of you have been asking for a true Greek yogurt chicken salad, so here it is!

It’s also very similar to my cottage cheese chicken salad. And if you want a chicken salad with a distinct flavor try my curry chicken salad, buffalo chicken salad or Thai chicken salad.

Why You’ll Love This Recipe

Simple to make: Just 15 minutes of prep with pre-cooked chicken.
Light and protein-rich: Chicken salad with Greek yogurt is easy on calories but packed with protein!
Totally flexible: You can add your favorite mix-ins and enjoy it as a salad, sandwich, or dip.
Delicious: Greek yogurt chicken salad is sweet, tangy, and crisp. All the flavors and textures you want in a chicken salad!

Ingredients for Greek Yogurt Chicken Salad

This recipe includes all the classic ingredients you expect, with just one simple swap.

Chicken, Greek yogurt, almonds, red wine vinegar, celery, red onion, dijon mustard, parsley, red grapes, salt, pepper.

Cooked chicken: 2 large cooked chicken breasts either shredded or cubed. Rotisserie chicken is a great shortcut, just be sure you have about 3 cups.
Greek yogurt: Plain Greek yogurt with 2% fat or more replaces mayo and gives the salad a creamy texture and an extra protein boost.
Dijon mustard: I love the subtle tang and gentle spice it adds to the salad.
Red wine vinegar: I use red wine vinegar for a bright, tangy kick that lifts the flavors. Don’t use balsamic vinegar, it’s too sweet and changes the taste.
Fruit and veggies: Chopped celery and red onion for crunch, and halved grapes for a juicy pop. Red grapes are my go-to, but green grapes work just as well.
Almonds: I always toast the almonds to boost their crunch and flavor, it’s totally worth the extra minute! You can also swap in pecans, walnuts, or cashews if you like.
Spices: Salt and pepper.
Fresh herbs: Really takes chicken salad to the next level. I like fresh parsley, but fresh dill works beautifully too.

How to Make Greek Yogurt Chicken Salad

With the chicken already cooked, this recipe is all about mixing everything together and letting it chill.

Toast and chop the almonds: In a small skillet over low-medium heat, toast the almonds until they turn golden and smell fragrant. Let them cool on a cutting board, then chop coarsely.
Mix the salad: Combine almonds, chicken, celery, grapes, onion, parsley, Greek yogurt, mustard, red wine vinegar, salt and pepper in a medium bowl. Stir gently, taste as you go and adjust the salt, if needed.
Chill: I always like to let my chicken salad sit in the fridge for at least an hour, it really brings out the flavors! Once it’s nice and cold, give it a final taste, tweak the seasonings if needed, and serve.

Tips for Best Results

Don’t use 0% Greek yogurt: Non-fat yogurt is just not creamy enough. Using 2% fat or higher yogurt makes salad way more tasty!
Don’t skip chilling: As chicken salad sits in cold fridge, its flavors meld together and the texture gets better. I’ve skipped chilling before and I never will again.
Use rotisserie chicken: Store-bought cooked chicken saves time and adds flavor. Don’t use the skin and start with less salt in the salad.
Use what you have: No worries if you’re missing some ingredients. You can swap in different nuts, use apples instead of grapes, switch up the herbs, or add dried fruit like raisins or cranberries.

Greek yogurt chicken salad on a sun-dried tomatoes bun.

Serving Ideas

Above pictured is homemade focaccia buns. I like the saltiness of the buns, the flavor of sun-dried tomatoes paired with the sweetness of the grapes, and the flavor of the celery.

Here are some other ways to serve this healthy Greek yogurt chicken salad:

In a wrap or pita pocket
Over a bed of greens for a light lunch. If you like lettuce wraps, I recommend large iceberg or butter lettuce leaves
With crackers or veggies sticks as a dip
Stuffed in a croissant or as a chicken salad sandwich with 2 ingredient bread for more protein
Spoon it into halved avocados or bell pepper boats

How to Store and Meal Prep

Store: Keep chicken salad leftovers in an airtight container in the fridge for up to 5 days. I don’t like to freeze it because the fresh veggies wouldn’t hold up well.

Meal prep: Make it ahead to keep lunches easy all week. You can also double the recipe to have plenty ready for the whole family.

More Chicken Salad Recipes to Try

Looking down on a bowl with Greek yogurt chicken salad.