Little Walnut Cottage

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Looking for a lighter take on classic chicken salad? This Chicken Salad with Greek Yogurt has all the creamy flavor you love—with an extra boost of healthy protein! It’s high in healthy fats, fresh, and perfect for sandwiches, wraps, or a quick meal prep lunch. For this recipe, we use the breasts from our Instant Pot Whole Chicken for an easy, no-waste, healthy chicken salad that’s ready in minutes.

I’m all about a healthy, make-ahead lunch our family can eat for a couple of days. It takes something off my daily to-do list and gives me peace of mind that if chaos ensues at 11:59 (as it often does), I don’t have to scrounge something up for lunch while my babies sing me the song of their people.

Lately, the make-ahead lunch of choice has been this delicious chicken salad with Greek yogurt.

There was a time when I didn’t like chicken salad. There was a time when I didn’t like most of the things that I enjoy regularly now. I choose to think of those days as the “dark times”.

My former issues with chicken salad were three fold:

1. I thought mayonnaise was gross.
2. I didn’t like large hunks of bland chicken.
3. I didn’t like the sound of chicken being stirred together with gross mayonnaise.

The only chicken salad acceptable in my small, mayonnaise-aversion world was Chick-fil-A’s. This isn’t a Chick-fil-A copycat recipe, but it does utilize my favorite parts of their recipe: the chicken and veggies are finely chopped in a food processor, and the dressing is very light.

For this chicken salad with Greek yogurt recipe, I use a dressing made of Greek yogurt and avocado oil mayo. Greek yogurt scales back on the fat content of ordinary chicken salad and adds a protein boost, while the avocado oil mayonnaise adds heart-healthy fats and balances the tanginess of Greek yogurt. If you’d rather go all out on the Greek yogurt and skip the avocado oil mayo, you can definitely do that, and it will be delicious!

Why Use Greek Yogurt Instead of Mayo?

Traditional chicken salad gets its creaminess from mayonnaise, but that can often make it too heavy for some people (like my former, mayo-aversioned self). Swapping in Greek yogurt makes it lighter and adds a boost of protein that most of us need in our day. Greek yogurt gives this chicken salad a rich, tangy flavor while keeping it wholesome and satisfying. It’s lower in fat and packed with probiotics—making it a simple way to turn a classic comfort food into a healthier choice.

I like to use equal parts Greek yogurt and heart-healthy avocado oil mayonnaise for the perfect balance of flavor and healthy fats. It gives you that familiar creamy texture and just the right amount of richness, without going overboard. But if you’d rather skip the mayo altogether, you can use all Greek yogurt for a lighter version that still tastes amazing!

Why You’ll Love This Chicken Salad with Greek Yogurt

• Perfect for Meal Prep: This chicken salad with Greek Yogurt is ideal for make-ahead lunches or quick dinners. It stores beautifully in the fridge for several days, so you can prep it once and enjoy it all week—whether on sandwiches, wraps, or with crackers.
• Great for Kids and Picky Eaters: Because everything is finely chopped in the food processor, the texture is smooth and easy to enjoy. Even picky eaters who aren’t big on chunks of chicken (like me) or veggies tend to love it!
• Balanced and Healthy: Made with a mix of Greek yogurt and avocado oil mayo, this recipe offers the perfect balance of creaminess, flavor, and healthy fats—without being heavy.
• Quick and Easy: With just a few simple ingredients and a food processor, you can have this chicken salad with Greek yogurt ready in about 10 minutes.
• Versatile and Customizable: Enjoy it on sourdough bread, in lettuce wraps, or over greens—and feel free to mix in your favorite add-ins like grapes, herbs, or nuts.

Ingredients and tools You’ll Need

Here’s everything you’ll need to make this quick and easy chicken salad with Greek yogurt:

• 2 cooked chicken breasts, roughly chopped. I like to use the breasts from our Instant Pot Whole Chicken recipe for a quick and easy start to this chicken salad with Greek yogurt.
• 1 stalk celery, roughly chopped
• 1/4 cup red onion, chopped
• 1/3 cup plain Greek yogurt
• 1/3 cup avocado oil mayonnaise
• 1 tablespoon pickle juice
• 1 teaspoon cane sugar
• Salt and pepper, to taste
• Food processor (optional), but it makes chopping and combining ingredients a breeze!

Optional Add-Ins:

• Chopped grapes, apples, or dried cranberries for a touch of sweetness
• Chopped almonds or pecans for crunch
• Fresh herbs like dill or parsley for extra flavor

How to Make Chicken Salad with Greek Yogurt

Step 1: Chop the Base
Add the chicken, celery, and red onion to a food processor. Pulse several times until finely chopped, but not pureed—you still want a bit of texture.

Step 2: Mix the Dressing
Add Greek yogurt, avocado oil mayo, pickle juice, cane sugar, salt, and pepper to the processor.

Step 3: Blend and Adjust
Pulse again until everything is well combined and creamy. Taste and adjust seasonings as needed.

Step 4: Chill & Serve
For the best flavor, refrigerate for at least 30 minutes before serving. Enjoy it in sandwiches, wraps, or lettuce cups—or simply with crackers for a quick snack!

Variations & Add-Ins

One of the best things about chicken salad is how easy it is to customize. Here are a few simple ways to make it your own:

• Cranberry Almond Chicken Salad: Stir in sliced almonds and dried cranberries for a sweet, nutty crunch.
• Curry Chicken Salad: Add a teaspoon of curry powder and a squeeze of lime juice for a warm, flavorful twist.
• Lemon-Dill Chicken Salad: Mix in fresh dill, lemon zest, and a touch of Dijon mustard for a bright, tangy flavor.
• Apple Pecan Chicken Salad: Swap grapes for diced apples and add chopped pecans for a sweet, crisp version.

Each variation keeps the same creamy base but adds a fun flavor spin, so you can enjoy this recipe all week without getting bored.

Serving Ideas

This chicken salad is as versatile as it is delicious! Try it in:

• Sandwiches or Wraps: Spoon it onto toasted bread, croissants, or sourdough tortillas for a satisfying lunch.
• Lettuce Cups: For a lighter option, serve it in crisp romaine or butter lettuce leaves.
• On a Bed of Greens: Pile it on top of mixed greens or spinach for an easy, high-protein salad.
• With Crackers or Veggies: Great for snacking—serve it as a dip with crackers, cucumber slices, or celery sticks.

It’s simple, fresh, and perfect for any meal or snack time.

Storage Tips

Store your chicken salad in an airtight container in the refrigerator for up to 3–4 days. Give it a quick stir before serving to refresh the texture.

Because this recipe uses Greek yogurt, it’s best enjoyed within a few days for the freshest flavor and consistency. Avoid freezing—it can cause the yogurt to separate and change texture.

FAQs

Can I use all Greek yogurt instead of mixing it with mayo?

Absolutely! Using 100% Greek yogurt makes the salad even lighter and higher in protein. I use a half-and-half blend of Greek yogurt and avocado oil mayo for a balanced flavor and creamy texture, but all-yogurt works great too.

Can I use rotisserie chicken?

Definitely. Rotisserie chicken makes this recipe even easier. Just remove the skin and use the white and dark meat for extra flavor.

How long does chicken salad last in the fridge?

It’ll stay fresh for 3–4 days when stored properly in an airtight container in the refrigerator.

Can I make this ahead of time?

Yes! One of my favorite things about this chicken salad with Greek yogurt is it’s perfect for meal prep. It tastes even better after the flavors have had a chance to meld for a few hours in the fridge.

Chicken Salad with Greek Yogurt

This healthy chicken salad with Greek yogurt is creamy, protein-packed, and full of fresh flavor. Made with tender chicken, crisp celery, and tangy Greek yogurt, it’s a lighter twist on the classic chicken salad—perfect for sandwiches, wraps, or lettuce cups. Ready in just 10 minutes, it’s ideal for quick lunches or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• 1 food processor

Ingredients

  

• 2 large chicken breasts, roughly chopped
• 1 stalk celery, roughly chopped
• 1/4 cup red onion, roughly chopped
• 1/3 cup Greek yogurt
• 1/3 cup avocado oil mayonnaise, or more Greek yogurt (see note 1)
• 2-4 tbs dill pickle juice
• 1 tsp sugar
• salt & pepper, to taste

Instructions

 

• Prep the Ingredients: Add 2 roughly chopped cooked chicken breasts, 1 stalk of roughly chopped celery, and ¼ cup chopped red onion to a food processor.
• Pulse to Chop: Pulse several times until the mixture is finely chopped and evenly combined, being careful not to overprocess.
• Add the Dressing: Add Greek yogurt, avocado oil mayonnaise, pickle juice, cane sugar, and salt and pepper to taste.
• Combine: Pulse again until everything is well blended and creamy. Adjust seasonings as needed.
• Serve: Enjoy immediately or chill for 30 minutes to let the flavors meld. Serve on sandwiches, wraps, or over fresh greens.

Notes

1. For this chicken salad with Greek yogurt, we use our avocado oil mayonnaise recipe for a heart-healthy balance to the Greek yogurt. Feel free to skip the mayo and add more Greek yogurt. 

Keyword chicken salad with Greek yogurt, healthy chicken salad

You’re going to Make this on Repeat!

I have a feeling you’ll make this chicken salad with Greek yogurt on repeat once you see how simple and delicious it is! I mentioned in our post about Instant Pot whole chicken that we like to eat the legs and thighs for dinner, then prep the chicken salad to have for lunch the next couple of days. That’s a few meals taken care of, which means you only have to cook once. It’s every mom’s dream!

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