Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad is the kind of fresh, creamy lunch that feels light yet genuinely satisfying. Tender chicken, juicy grapes, crisp celery, red onion, toasted almonds, and fresh herbs give every bite wonderful contrast. The dressing is where this recipe earns its place on repeat. Thick Greek yogurt gets rounded out with olive oil, Dijon, honey, lemon zest, and just enough garlic for a smooth, bright finish.

It comes together quickly with leftover chicken or a store-bought rotisserie chicken. After a short chill, the flavors settle and the texture becomes even creamier. Spoon it into lettuce cups, pile it onto toasted bread, or serve it with crackers. It also travels well, making it lovely for meal prep, picnics, or an easy gathering. Fresh, crunchy, and never heavy, this is a chicken salad people will genuinely look forward to.

Recipe Yield: 6 servings

INGREDIENTS

4 cups cooked chicken, completely cooled and chopped or coarsely shredded
1 cup red seedless grapes, halved
3/4 cup celery, finely diced
1/4 cup red onion, finely diced
1/3 cup sliced almonds
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 cup plain full-fat Greek yogurt, divided
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice, plus more to taste
1 tsp finely grated lemon zest
1 tbsp Dijon mustard
2 tsp honey
1/2 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

INSTRUCTIONS

1. Toast the almonds:
Add the almonds to a dry skillet over medium-low heat. Cook for 3–4 minutes, stirring often, until lightly golden. Transfer to a plate and cool completely.

2. Make the dressing:
Whisk 3/4 cup Greek yogurt, olive oil, lemon juice, lemon zest, Dijon, honey, garlic powder, salt, and pepper until smooth.

3. Combine the salad:
Add the cooled chicken, grapes, celery, red onion, parsley, and dill. Fold gently until everything is evenly coated.

4. Chill the salad:
Cover and refrigerate for 30 minutes. This allows the chicken to absorb the dressing and the flavors to settle.

5. Finish and serve:
Stir the salad and add the remaining Greek yogurt, 1 tbsp at a time, until perfectly creamy. Fold in the cooled almonds, then adjust the lemon juice, salt, and pepper before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cool and dry the chicken completely: Warm or wet chicken can loosen the Greek yogurt dressing. Pat rotisserie chicken dry before chopping it.
• Adjust the creaminess after chilling: Chicken absorbs dressing as it rests. Adding the reserved yogurt afterward creates a creamy salad without making it soupy.
• Add the almonds last: Fold in the toasted almonds shortly before serving. This keeps their texture crisp, especially when preparing the chicken salad ahead.
• Cut everything into similar pieces: Small, evenly sized celery, onion, grapes, and chicken make every spoonful balanced and easier to serve.