Grilled Chicken and Greek Yogurt Chicken Salad
A lighter take on classic chicken salad using Greek yogurt instead of mayo. It's creamy, crunchy, and packed with protein. Great for sandwiches or lettuce wraps.
About This Salad Recipe
About This Recipe
Grilled Chicken and Greek Yogurt Chicken Salad is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A lighter take on classic chicken salad using Greek yogurt instead of mayo. It's creamy, crunchy, and packed with protein. Great for sandwiches or lettuce wraps. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Grilled Chicken and Greek Yogurt Chicken Salad is the kind of dish that rewards care and always feels worth repeating.
Grilled Chicken and Greek Yogurt Chicken Salad Ingredients
- 2 large chicken breasts, grilled and shredded
- 1/2 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 cup celery, finely diced
- 1/4 cup red apple, diced (skin on)
- 2 tbsp green onions, sliced
- 1/4 cup walnuts, chopped
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
- Lettuce leaves or bread for serving
How to Make Grilled Chicken and Greek Yogurt Chicken Salad
- 1
Season the chicken breasts with salt, pepper, and a little olive oil. Grill over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest before shredding.
- 2
In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Whisking ensures the yogurt becomes smooth and sauce-like.
- 3
Add the shredded chicken, celery, apple, green onions, walnuts, and fresh dill to the bowl with the yogurt mixture.
- 4
Stir everything together until evenly coated. Taste and adjust seasoning if necessary.
- 5
Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve in lettuce cups for a low-carb option.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Grilled Chicken and Greek Yogurt Chicken Salad.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
280
Calories
30g
Protein
13g
Fat
9g
Carbs
Serving Suggestions
Serve Grilled Chicken and Greek Yogurt Chicken Salad with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Grilled Chicken and Greek Yogurt Chicken Salad
A lighter take on classic chicken salad using Greek yogurt instead of mayo. It's creamy, crunchy, and packed with protein. Great for sandwiches or lettuce wraps.
Prep
15 min
Cook
10 min
Total
25 min
Servings
4 servings
Ingredients
- 2 large chicken breasts, grilled and shredded
- 1/2 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 cup celery, finely diced
- 1/4 cup red apple, diced (skin on)
- 2 tbsp green onions, sliced
- 1/4 cup walnuts, chopped
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
- Lettuce leaves or bread for serving
Instructions
- Season the chicken breasts with salt, pepper, and a little olive oil. Grill over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest before shredding.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Whisking ensures the yogurt becomes smooth and sauce-like.
- Add the shredded chicken, celery, apple, green onions, walnuts, and fresh dill to the bowl with the yogurt mixture.
- Stir everything together until evenly coated. Taste and adjust seasoning if necessary.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve in lettuce cups for a low-carb option.
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