Go Back
- 2 cups cooked chicken, shredded - 1 cup plain Greek yogurt - 1/4 cup mayonnaise - 1/2 cup celery, finely chopped - 1/2 cup red grapes, halved - 1/4 cup chopped toasted walnuts (or pecans) - 1/4 cup red onion, finely chopped - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - Salt and pepper to taste - Fresh dill, for garnish I love using cooked chicken. It gives the salad a hearty base. You can use leftover chicken or grab a rotisserie chicken for ease. Greek yogurt adds a creamy texture and tangy taste. The mayonnaise gives extra moisture. Celery adds crunch, while red grapes bring a sweet touch. The walnuts (or pecans) offer a nice nutty flavor. Chopped red onion adds a bit of bite. Dijon mustard gives a slight tang that wakes up the dish. Apple cider vinegar adds brightness, balancing the creaminess. Finally, season with salt and pepper to round out the flavors. Fresh dill is the perfect garnish, adding a pop of green and aroma. - Substitute rotisserie chicken for leftover chicken - Alternative nuts: pecans or almonds - Add-ins: dried cranberries or apples Feel free to mix it up! If you want a different crunch, use pecans or almonds. Dried cranberries or chopped apples can add sweetness. These changes make the salad your own while keeping it fresh and flavorful. In a large bowl, combine 1 cup of plain Greek yogurt and 1/4 cup of mayonnaise. This mix gives the salad a creamy texture. Next, stir in 1 tablespoon of Dijon mustard and 1 tablespoon of apple cider vinegar. This adds a nice tangy flavor. Mix well until everything is smooth. Now, add 2 cups of shredded chicken into the bowl. You can use rotisserie chicken or any cooked chicken. Toss the chicken in the yogurt mixture until it's fully coated. Then, fold in 1/2 cup of finely chopped celery, 1/2 cup of halved red grapes, 1/4 cup of chopped toasted walnuts, and 1/4 cup of finely chopped red onion. Gently mix to keep some texture in the salad. Season the salad with salt and pepper to your taste. Chill it in the refrigerator for at least 30 minutes. This helps the flavors blend together. Before serving, garnish with fresh dill for a pop of color and aroma. Enjoy your fresh and flavorful Greek yogurt chicken salad! To perfect the flavors in your Greek yogurt chicken salad, start by adjusting the seasonings. I like to add salt and pepper gradually. Taste after each addition. You want a balance that suits your palate. If it feels flat, a splash more apple cider vinegar can brighten the taste. For the right consistency, ensure your Greek yogurt is creamy but not too thick. If it feels too dense, mix in a little more mayonnaise. This keeps the salad smooth and easy to scoop. When it comes to presentation, serve your chicken salad on a bed of mixed greens. This adds color and freshness. You can also use cucumber boats. Just hollow out the cucumbers and fill them with the salad. Drizzle a bit of olive oil on top for extra flavor. Pair this dish with crunchy crackers or whole-grain bread. You can also add a light soup. A fresh tomato basil soup works well. If you want to prepare your salad in advance, it’s simple. You can make it a day before serving. Just store it in an airtight container in the fridge. This allows the flavors to blend well. For overnight storage, keep the salad chilled. Use glass or plastic containers with tight lids. This keeps it fresh and tasty. Just remember to give it a good stir before serving! {{image_2}} You can make this chicken salad lighter. Here are a couple of ideas: - Use low-fat yogurt: Swap regular Greek yogurt for low-fat. - Try vegan alternatives: Use coconut yogurt or cashew cream. - Cut down on mayo: You can skip it and use only Greek yogurt. Want to add a twist to your chicken salad? Consider these ideas: - Fresh herbs: Add basil or tarragon for a fragrant touch. - Spicy kick: Mix in jalapeños or a splash of sriracha for heat. Sometimes you run out of ingredients. Here are some easy swaps: - Celery substitutes: Use cucumber or bell peppers for crunch. - Alternate fruits: Swap red grapes for apples or pears for sweetness. Each of these variations keeps the dish fresh and exciting. You can tailor it to fit your taste! This chicken salad stays fresh in the fridge for up to three days. Store it in an airtight container to keep it tasty. Glass or plastic containers work well. They help prevent spills and keep your salad safe. This salad is not freezer-friendly. Freezing can change the texture of the chicken and yogurt. If you must freeze it, try to eat it fresh. If you do freeze it, thaw it in the fridge overnight. Then, stir in a bit of fresh yogurt to refresh its flavor. Check for signs of spoilage before eating. If it smells off or has a strange color, it’s best to toss it. I recommend using this salad within three days for the best taste and texture. Yes, you can use canned chicken. It saves time and is convenient. However, the taste and texture may differ from fresh chicken. Canned chicken often has a softer texture. It also may contain added sodium. If you choose canned chicken, drain it well. Rinse it to reduce salt if needed. Fresh or rotisserie chicken usually gives a better flavor. Greek yogurt is typically healthier than mayonnaise. It has fewer calories and less fat. Greek yogurt also offers more protein. One cup of Greek yogurt has about 20 grams of protein. Mayonnaise, on the other hand, contains mostly fat with little protein. Greek yogurt helps add creaminess without the extra calories. Plus, it has probiotics that are good for your gut. Yes, you can make this salad vegan. Substitute the chicken with chickpeas or tofu. Use a vegan yogurt instead of Greek yogurt. You can also skip the mayonnaise. For added flavor, mix in some avocado or vegan mayo. Fresh herbs and spices will also enhance the taste. This way, you keep it tasty and plant-based. This blog covered a delicious chicken salad recipe. It included main and optional ingredients, step-by-step instructions, and helpful tips. I shared ways to make it healthier and variations to keep it exciting. Proper storage and serving ideas were also provided to enhance your experience. Remember, cooking should be fun and creative. Use this recipe as a base and let your tastes shine. Enjoy making this salad your own, and serve it with pride!

Greek Yogurt Chicken Salad

Delight in this creamy Greek yogurt chicken salad that combines shredded chicken, crunchy celery, sweet grapes, and toasted walnuts for a deliciously refreshing meal! Perfect for lunch or as a light dinner, this quick recipe comes together in just 10 minutes. Explore how to make this flavorful dish and impress your family and friends. Click through for the full recipe and savor every bite!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded (rotisserie works well)

1 cup plain Greek yogurt

1/4 cup mayonnaise

1/2 cup celery, finely chopped

1/2 cup red grapes, halved

1/4 cup chopped toasted walnuts (or pecans)

1/4 cup red onion, finely chopped

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

Salt and pepper to taste

Fresh dill, for garnish

Instructions
 

In a large mixing bowl, combine the Greek yogurt and mayonnaise to create a creamy base.

    Stir in the Dijon mustard and apple cider vinegar for tanginess. Mix well until smooth.

      Add the shredded chicken to the bowl and toss it in the yogurt mixture until fully coated.

        Incorporate the chopped celery, red grapes, walnuts, and red onion. Gently fold the ingredients together to maintain some texture.

          Season the salad with salt and pepper to taste, adjusting according to your preference.

            Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

              Before serving, garnish with fresh dill for an aromatic touch.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the chicken salad on a bed of mixed greens or inside a hollowed-out cucumber boat for a refreshing touch. Drizzle with a bit of olive oil for added flavor.