A creamy Greek yogurt chicken salad with 40g of protein per serving, tangy herby and the easiest meal prep lunch. ♡
This recipe packs 40g of protein per serving and uses Greek yogurt instead of mayo to swap fat for muscle fuel. Shredded rotisserie chicken, celery, red onion, grapes, and fresh dill come together in 10 minutes. For more ideas, see our Honey Garlic Chicken Thighs.
High protein, light, and meal prep friendly for 4 lunches in a row. Let’s make it together.
Ingredients
Greek Yogurt Chicken Salad
- 3 cups shredded rotisserie chicken breast
- 3/4 cup plain greek yogurt, full fat
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1 cup red grapes, halved
- 2 tbsp fresh dill, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
How to Make Greek Yogurt Chicken Salad
- **Sweat.** Toss diced celery and red onion with a pinch of salt in a small bowl. Let sit 5 minutes.
- **Drain.** Squeeze excess water from the celery and onion with a clean kitchen towel.
- **Mix dressing.** In a large bowl whisk Greek yogurt, Dijon, lemon juice, salt, and pepper.
- **Combine.** Fold in shredded chicken, celery, onion, grapes, and dill. Stir gently.
- **Rest.** Cover and chill at least 30 minutes before serving for best flavor.
- **Serve.** Pile onto sourdough toast, into lettuce cups, or into halved avocados.
Why This Recipe Works
6 oz shredded rotisserie chicken delivers 42g of protein and Greek yogurt adds another 2g per 2 tbsp. Skipping mayo saves 200 calories per cup and doubles the protein count without changing the creamy texture.
Greek yogurt works as a 1:1 swap for mayo in any chicken salad. Plain full fat Greek yogurt has a similar tangy creaminess but triples the protein and adds probiotics.
Salting the diced celery and onion briefly before mixing pulls out excess water. This keeps the chicken salad creamy instead of pooling liquid in the container after a day in the fridge. For more ideas, see our Ground Turkey Sweet Potato Skillet.
Tips
- Use rotisserie chicken breast for max protein per serving.
- Shred chicken finely for better texture and dressing coating.
- Drain Greek yogurt in a strainer 5 minutes if it seems watery.
- Fresh dill is a must. Dried dill is flat and dusty.
- Store in an airtight container up to 4 days. Flavor improves overnight.
- Eat on sourdough, in lettuce cups, or stuffed in avocado halves.
Variations
- Add 1/2 cup slivered almonds or chopped walnuts for crunch and healthy fats.
- Swap grapes for dried cranberries for a tarter profile.
- Add 1 tbsp curry powder for a curry chicken salad angle.
- Stir in 2 tbsp chopped fresh tarragon for a French bistro vibe.
- Use leftover baked chicken breast instead of rotisserie.
- Add 1 tbsp Dijon mustard for a sharper flavor.
Looking for more high protein dinner ideas? Try our Cottage Cheese Breakfast Bowl or Buffalo Chicken Pasta Bake next.
Common Mistakes to Avoid
- Using watery yogurt: Drain in a fine mesh strainer for 5 minutes if needed.
- Skipping fresh dill: Dried dill tastes flat. Fresh is the signature herb here.
- Large chicken chunks: Shred finely so dressing coats every piece.
- Under seasoning: Taste and adjust salt after mixing. Rotisserie is already salted.
Greek Yogurt Chicken Salad
Ingredients
Method
- **Sweat.** Toss diced celery and red onion with a pinch of salt in a small bowl. Let sit 5 minutes.
- **Drain.** Squeeze excess water from the celery and onion with a clean kitchen towel.
- **Mix dressing.** In a large bowl whisk Greek yogurt, Dijon, lemon juice, salt, and pepper.
- **Combine.** Fold in shredded chicken, celery, onion, grapes, and dill. Stir gently.
- **Rest.** Cover and chill at least 30 minutes before serving for best flavor.
- **Serve.** Pile onto sourdough toast, into lettuce cups, or into halved avocados.
Notes
Sources: USDA FoodData Central for protein and nutrition data and Harvard T.H. Chan School of Public Health on protein requirements.
