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Ultimate Quick & Creamy Greek Yogurt Chicken Salad (No Mayo)

A mound of creamy greek yogurt chicken salad mixed with celery and topped with fresh dill, served on a white plate.
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Make this simple, high-protein chicken salad using Greek yogurt instead of mayonnaise for a lighter, creamier result. It is ready fast and perfect for meal prepping.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the shredded chicken in a medium mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until smooth.
  3. Add the chopped celery, red onion, dill, and parsley to the yogurt mixture. Stir to combine.
  4. Pour the yogurt dressing over the shredded chicken.
  5. Use a spoon or spatula to fold all ingredients together until the chicken is evenly coated.
  6. Season with salt and pepper. Taste and adjust seasoning if needed.
  7. Cover the bowl and chill for at least 15 minutes before serving for best flavor.

Notes

  • For a gluten-free option, serve this salad in lettuce cups or over a bed of greens.
  • If you prefer a thinner consistency, add one teaspoon of water or milk until you reach your desired creaminess.
  • This salad keeps well in the refrigerator for up to four days when stored in an airtight container.

Nutrition

Find it online: https://sundayflavor.com/greek-yogurt-chicken-salad-recipe/