I used to think chicken salad had to be loaded with mayo to taste good, but this Greek yogurt version changed my mind completely. It's tangy, creamy, and somehow feels lighter while still keeping you full for hours.
The secret is in the balance: protein-packed Greek yogurt, a touch of Dijon for zip, crunchy almonds, and sweet grapes. It's the kind of thing you can throw together on a Sunday and eat all week without getting bored.
Greek Yogurt Chicken Salad with Almonds
Ingredients
Method
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth.
- Add the shredded chicken, halved grapes, toasted almonds, and chopped celery to the bowl.
- Gently fold everything together until the chicken and mix-ins are evenly coated with the dressing.
- Taste and adjust seasoning—add more salt, pepper, or lemon juice if needed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Just before serving, stir in the fresh parsley if using.
- Serve on a bed of greens, in a whole-wheat wrap, or with crackers.
Nutrition
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Let us know how it was!Tips for the Best Chicken Salad
For the creamiest texture, use full-fat Greek yogurt. If you want to lighten it up, you can use 2% or even nonfat, but the dressing will be a bit thinner—add an extra tablespoon of yogurt if needed.
This recipe is super flexible. Swap the grapes for dried cranberries, use pecans instead of almonds, or add a handful of chopped fresh dill. It's also great with leftover rotisserie chicken to save time.
creates quick vegetarian dinners and vibrant taco recipes.