Healthy High-Protein Greek Yogurt Chicken Salad
A quick, easy, and nourishing chicken salad made with Greek yogurt instead of mayo, packed with protein and fresh flavors. Perfect for meal prep or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes (if cooking chicken fresh)
- Total Time: 30-40 minutes (if cooking chicken fresh)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups (about 300g) cooked chicken breast, shredded or chopped (leftover rotisserie chicken works great)
- 1/2 cup (120ml) Greek yogurt (full-fat or 2%)
- 1/2 cup (75g) celery, finely diced
- 1/2 cup (75g) red grapes, halved
- 2 tablespoons (15g) green onions, thinly sliced
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon (5ml) Dijon mustard
- 1 tablespoon (4g) fresh dill, chopped (optional)
- Salt and black pepper, to taste
- 1/4 cup (30g) toasted walnuts, roughly chopped (optional)
Instructions
- Prepare the chicken: If using leftover chicken, shred or chop into bite-sized pieces (about 2 cups or 300g). If cooking fresh, poach or bake chicken breasts until cooked through (about 15-20 minutes), then cool before shredding. Tip: Cooking chicken in broth adds flavor and moisture.
- Chop the veggies: Dice celery finely (1/2 cup / 75g), halve the grapes (1/2 cup / 75g), and slice green onions thinly (2 tablespoons / 15g).
- Mix the dressing: In a medium bowl, combine 1/2 cup (120ml) Greek yogurt, 1 tablespoon (15ml) fresh lemon juice, 1 teaspoon (5ml) Dijon mustard, salt, and black pepper to taste. Whisk gently until smooth and creamy.
- Combine salad ingredients: Add the shredded chicken, chopped celery, grapes, green onions, and fresh dill (1 tablespoon / 4g) to the dressing. Stir gently to coat everything evenly without crushing the grapes or chicken pieces.
- Add nuts last: Toss in toasted walnuts (1/4 cup / 30g) just before serving to keep their crunch intact.
- Adjust seasoning: Taste and add more salt, pepper, or lemon juice if needed.
- Chill if desired: Refrigerate for 30 minutes before serving for best flavor, or serve immediately.
Notes
Use Greek yogurt instead of mayo for a lighter, protein-rich dressing. Toast walnuts in a dry skillet for 3-5 minutes to enhance flavor. Stir gently to keep chicken chunks and grapes intact. Refrigerate for 30 minutes to meld flavors or serve immediately. For dairy-free, substitute Greek yogurt with unsweetened coconut or almond yogurt and walnuts with pumpkin seeds.
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 280320
- Sugar: 5
- Sodium: 300
- Fat: 1012
- Saturated Fat: 2
- Carbohydrates: 810
- Fiber: 2
- Protein: 30
Keywords: chicken salad, Greek yogurt chicken salad, high protein chicken salad, healthy chicken salad, easy chicken salad, meal prep chicken salad, low carb chicken salad