Greek Yogurt Chicken Salad (No Mayo)

Greek Yogurt Chicken Salad

Thick Greek yogurt coats substantial pieces of chicken in this savory salad, while diced celery and red onion add crunch. Dijon, lemon, and dill season the dressing without overpowering it. The main recipe uses yogurt alone; mayonnaise is optional if you prefer a richer dressing.

Start with fully cooked, cooled chicken—rotisserie or leftovers work well—and the salad takes about 15 minutes to assemble. Serve it right away, or chill it for about 30 minutes to let the flavors meld.

Ingredients for Greek Yogurt Chicken Salad

• 3 cups cooked chicken, cooled and shredded or chopped into substantial pieces (420g)
• 3/4 cup plain Greek yogurt (180g)
• 2 celery ribs, finely diced, about 1/2 cup (50g)
• 1/4 cup finely diced red onion (40g)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon kosher salt to start, then more to taste
• 1/8 teaspoon black pepper, or to taste

Optional: Add 1 to 2 tablespoons mayonnaise to the dressing for a richer, less tangy salad.

How to Make Greek Yogurt Chicken Salad

1. Prepare the chicken and vegetables: Make sure the cooked chicken is cool, then shred or chop it into substantial bite-size pieces. Finely dice the celery and red onion.
2. Mix the dressing: In a small bowl, stir together the yogurt, Dijon, lemon juice, dill, salt, and pepper until thick and smooth. If using seasoned rotisserie chicken, start with less salt and lemon; you can add more after mixing.
3. Fold together: Put the chicken, celery, and red onion in a large bowl. Add the dressing and fold gently until the chicken is coated and the vegetables are distributed throughout. The dressing should cling to the chicken, not pool at the bottom of the bowl.
4. Taste and adjust: Add salt, pepper, or lemon a little at a time as needed. If the salad needs more dressing, fold in a small spoonful of yogurt rather than thinning it with liquid.
5. Serve or chill: Serve in a shallow bowl right away, or cover and refrigerate for about 30 minutes for the flavors to meld. Stir before serving if the salad has rested.

How to Keep the Dressing Thick

Use thick plain Greek yogurt and cool the chicken completely before mixing; warm chicken can loosen the dressing. Skip milk or other thinning liquids. If a little liquid separates while the salad is stored, stir it before serving and fold in a small spoonful of yogurt if needed.

Using Rotisserie Chicken

Shred or chop cooled rotisserie chicken into substantial pieces, removing the skin or excess fatty pieces if desired. Because it may already be salty, taste the finished salad before adding more salt.

Serving and Variations

Serve the salad with crackers, pita, or cut vegetables, or spoon it into a sandwich, wrap, or lettuce cup. For a different, more strongly flavored chicken salad, try Jalapeño Popper Chicken Salad with Bacon and Cheddar.

For a milder herb flavor, replace the dill with chopped parsley. To make the dressing richer, stir in the optional mayonnaise before adding it to the chicken.

Make-Ahead and Storage

Refrigerate the salad promptly in an airtight container for 3 to 4 days. Celery may soften as it sits; for more crunch, reserve some of the diced celery and fold it in shortly before serving. Stir the salad if any liquid separates.

Do not freeze the assembled salad. The yogurt dressing may separate and become watery after thawing.

Nutrition

Approximate nutrition per serving, based on 4 servings: 210 calories, 38g protein, 4g fat, and 5g carbohydrates. Per 100g: approximately 115 calories, 21g protein, 2g fat, and 3g carbohydrates. Values vary with the chicken and Greek yogurt used.