Greek Yogurt Chicken Salad

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Creamy Greek yogurt, juicy grapes, and crunchy almonds make this chicken salad a lunchtime favorite in my house.

My family requests this on repeat—especially when we need something light, filling, and a little bit fancy without the fuss.

Greek Yogurt Chicken Salad

Variations & Substitutions

Switch up your chicken salad by swapping grapes for chopped apples, dried cranberries, or even raisins for a different sweet note.

If almonds aren’t your thing, try pecans, walnuts, or pistachios for a new kind of crunch. You can also play with fresh herbs—dill and tarragon both add a fresh twist.

If you prefer a richer texture, use full-fat Greek yogurt, or mix in a spoonful of mayo for extra creaminess.

Greek Yogurt Chicken Salad

Tips & Tricks for Perfect Results

Use rotisserie chicken for the ultimate time-saver—just shred and you’re ready to go. Toasting your nuts before adding them gives the salad a deeper, nuttier flavor.

If you want a slightly sweeter salad, a drizzle of honey works wonders. Chill the salad for at least 30 minutes before serving if you want the flavors to meld even more.

Greek Yogurt Chicken Salad

Storage & Reheating

Store your Greek Yogurt Chicken Salad in an airtight container in the fridge for up to 3–5 days. It’s a fantastic meal prep option—just give it a quick stir before serving, as some separation may occur.

Freezing isn’t recommended, as the yogurt can break down and turn watery when thawed. 

Greek Yogurt Chicken Salad

A high-protein chicken salad with juicy grapes, toasted nuts, and a zesty Greek yogurt dressing—ideal for sandwiches, wraps, or a hearty salad bowl.
Print Recipe
Greek Yogurt Chicken Salad
Total Time:15 minutes

Ingredients

  • 2 cups shredded cooked chicken rotisserie or homemade
  • ½ cup grapes halved
  • ½ cup celery chopped
  • ¼ cup red onion diced
  • ½ cup plain Greek yogurt
  • 2 tablespoons chopped salted almonds or pecans/walnuts
  • ½ tablespoon Dijon mustard
  • 1 tablespoon fresh parsley chopped
  • ¼ teaspoon black pepper
  • â…› teaspoon fine sea salt

Instructions

  • In a large bowl, combine chicken, grapes, celery, onion, Greek yogurt, almonds, mustard, parsley, pepper, and salt.
  • Toss everything together until evenly coated. Taste and adjust yogurt, salt, or pepper if needed.
  • Serve immediately or chill for a bit if you like it extra cold. Enjoy on bread, in a wrap, with crackers, or over a bed of greens.
  • Store leftovers in an airtight container in the fridge for 3–5 days.
Servings: 2

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