Greek Yogurt Chicken Salad
My mom's chicken salad was a mayonnaise bomb — delicious, but I'd need a nap by 2 p.m. This version swaps the mayo for thick Greek yogurt and adds crunchy celery and bursts of sweet grape. Same creamy satisfaction, but you can actually function after lunch.
My mom's chicken salad was a mayonnaise bomb — delicious, but I'd need a nap by 2 p.m. This version swaps the mayo for thick Greek yogurt and adds crunchy celery and bursts of sweet grape. Same creamy satisfaction, but you can actually function after lunch.
Instructions
- 1
Cook and shred the chicken. Poach the breasts in simmering salted water for 12-15 minutes until they reach 74°C (165°F) internal temp, then shred with two forks once cool enough to handle. Rotisserie chicken works great here too.
- 2
In a large bowl, stir together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- 3
Fold in the shredded chicken, diced celery, and halved grapes. Mix gently so the chicken stays in shreds rather than turning to paste.
Tip: Stop mixing as soon as everything is coated. Overworking chicken salad makes it gummy. - 4
Cover and refrigerate for at least 30 minutes before serving. The flavors settle as it chills.
How to Serve It
This chicken salad is a chameleon. Spoon it into a whole-wheat wrap with lettuce and tomato for a portable lunch. Pile it onto toasted sourdough with arugula for something that feels fancier. Or just eat it straight from the bowl with crackers when no one’s watching.
Mix-Ins Worth Trying
- Add crunch: Toasted slivered almonds or chopped walnuts.
- Add herbs: A handful of chopped fresh dill or parsley brightens the whole thing.
- Add tang: A spoonful of chopped capers or pickles.
Storage
Keeps well in the fridge for up to 4 days in an airtight container. The yogurt base doesn’t separate the way mayo-based salads can, so it’s genuinely good on day three.