Greek Yogurt Chicken Salad

I’ve always had this secret wish to be a Southern belle. It pops up now and then, especially when I share recipes that remind me of the South and my college friends from there. Today’s greek yogurt chicken salad recipe is definitely one of those special dishes.

This chicken salad really has all the best parts.

• The Creamy: Say hello to Greek yogurt.
• The Crunchy: Crisp celery and toasted almonds.
• The Sweet: Juicy grapes with just a hint of honey.
• The Fresh: Bright dill and green onions.
• The Juicy: Tender chicken pieces that never dry out.

And the best part? This chicken salad is super easy to whip up.

Once you have all the ingredients ready, just mix them together and voila!

A big bowl of wholesome, healthy chicken salad packed with fruit, veggies, protein, and dairy—all the good stuff on one plate.

If you love the comfort of a classic Southern chicken salad but want something lighter and tangier, you’re going to adore this greek yogurt chicken salad. It brings all those familiar, comforting flavors and textures you expect from chicken salad—without that heavy mayo—so you get the satisfaction without the heaviness.

• Creamy: Greek yogurt swaps for mayo, offering a tangy, protein-rich base.
• Crunchy: Celery and toasted almonds keep each bite exciting and crisp.
• Sweet + Fresh: Grapes and a dash of honey dance with fresh herbs like dill and green onion.
• Juicy Chicken: Tender cooked or rotisserie chicken makes this salad filling and hearty.

This post covers everything: the simple ingredients list, clear step-by-step instructions, tips to nail the best flavor and texture, handy swaps and variations, ideas for make-ahead prepping and storage, nutrition details, plus answers to your common questions. After you prep the ingredients, just stir everything up—and if you have the time, chilling it for a few hours lets all those flavors shine together even better.

Keep scrolling for the full recipe, lots of photos, and Erin’s kitchen-tested notes so you can whip up a batch you’ll love—perfect for sandwiches, croissants, crisp lettuce cups, or simply a big bowl to enjoy all week long.

Why This Salad Works

This greek yogurt chicken salad has everything you want from a chicken salad: creamy, crunchy, sweet, and fresh, but without the mayo. It’s protein-packed, quick to throw together, and sticks around well, making it a winner for meal prep, lunchboxes, sandwiches, or party platters. If you’re planning a full week of lunches, you might also like our Meal Prep Chicken Burrito Bowls.

• Creamy texture from cool, tangy Greek yogurt (yogurt marinated chicken is another delicious way to use it), which is lighter and brighter than traditional mayo.
• Thoughtful mix-ins: grapes bring sweetness; celery and almonds add crunch; dill adds a fresh, herbal note.
• Super-versatile: pile it on bread, croissants, lettuce leaves, or over a bed of greens.
• Easy to make in big batches, perfect for week-long lunches or feeding a crowd.

What You Need

• 3 cups cooked boneless skinless chicken breasts, cut into ½-inch cubes (about 1¼ pounds or 3 small to medium breasts)
• 2 cups seedless red grapes, halved
• 3 medium celery stalks, diced (a scant 1½ cups)
• 2 large or 3 small green onions, thinly sliced (about ¼ cup)
• ½ cup sliced or slivered almonds, toasted
• 1 cup plain nonfat Greek yogurt
• 2 tablespoons nonfat milk
• 2 teaspoons honey
• 1 teaspoon kosher salt plus extra to taste
• ½ teaspoon ground black pepper plus extra to taste
• 2 tablespoons fresh dill, chopped

How to Make It

1. Use cooked, cooled boneless skinless chicken (rotisserie, shredded, or baked); chop into 1/2-inch bite-sized pieces.
2. Halve 2 cups seedless red grapes.
3. Dice about 1½ cups (3 stalks) celery.
4. Thinly slice 2–3 green onions.

5. Toast ½ cup sliced or slivered almonds in a dry skillet over medium heat until fragrant and crunchy; cool.

6. Whisk 1 cup plain nonfat Greek yogurt, 2 tablespoons nonfat milk, 2 teaspoons honey, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper until smooth.
7. Combine the diced chicken, grapes, celery, green onions, and toasted almonds in a large bowl.
8. Pour the yogurt dressing over the chicken mixture and gently toss to coat evenly.
9. Stir in 2 tablespoons chopped fresh dill, reserving a little for garnish.
10. Taste and adjust salt and pepper as needed.
11. Refrigerate at least 2 hours or overnight to let the flavors meld.
12. Just before serving, sprinkle with the reserved fresh dill.

Tips for Best Results

• If the yogurt dressing feels too thick (Greek yogurt brands differ), add a splash of milk one teaspoon at a time until it’s just right.
• For maximum crunch and flavor, toast the almonds in a dry pan over medium heat or bake in a 350°F oven for 5 to 8 minutes—keep an eye on them so they don’t burn.
• Use cold, fully cooled chicken to prevent the dressing from thinning out and turning watery.
• Halve grapes to avoid juicy bursts that can water down the salad. Cut large grapes into quarters for extra control.
• After mixing, taste for salt last—celery and any olives you might add bring their own saltiness, so adjusting at the end helps avoid overseasoning.
• If you’re cutting down on sugar or following the 21 Day Fix, skip the honey. It adds a nice balance to the tangy yogurt but isn’t a must-have; for sweet treats that stay low in sugar, try these low sugar Greek yogurt blueberry muffins.
• Keep leftovers stored airtight in the fridge for up to 4 days—this salad is great for meal-prep lunches (see 15-Minute Chicken Gyro Bowls for a high-protein healthy lunch). Don’t freeze this salad—yogurt and fresh ingredients don’t hold up well when thawed.

Flavor Swaps and Add-Ins

• Apple + Walnut: Swap out grapes for crisp diced apples and almonds for chopped walnuts for a cozy fall twist.
• Curried Chicken Salad: Add 1–2 teaspoons curry powder, switch grapes for golden raisins or chopped mango, and enjoy a warm, flavorful twist.
• Herb Swap: Swap the dill for 1–2 tablespoons chopped tarragon or parsley for a lovely, fresh herbal change (tarragon and chicken are a classic duo).
• Nut-Free: Leave out almonds, and add toasted pumpkin seeds or extra celery for that satisfying crunch.
• Mayo Option: If you prefer a more traditional texture, you can switch Greek yogurt for mayonnaise using a 1:1 ratio.
• Turkey Salad: Use cooked turkey instead of chicken, perfect for using up holiday leftovers; if you’ve got extra to repurpose, try our High-Protein Turkey Chili for Easy Dinner as well. Keep the same method and proportions.

Storage and Make-Ahead Tips

This greek yogurt chicken salad actually tastes better a few hours after it’s made, making it a perfect crowd-pleaser for parties or family gatherings.

• Make a big batch early in the day and serve it later with bread or croissants so everyone can build their own sandwiches—this is a favorite way for Ben’s family to enjoy it on lazy summer days at the lake.
• I also love prepping a bowl for easy lunches throughout the week. Store it in the fridge and enjoy atop salad greens or nestled in a toasted slice of multigrain bread for a quick, nutritious lunch. If you like having make-ahead lunch options, try these Teriyaki Chicken Meal Prep Bowls too.

Need a quick way to cook your chicken for this salad? Check out this handy video tutorial on how to cook shredded chicken. You can easily use the same method to dice it. Or try cooking it in a Crock Pot or bake chicken breasts instead—both work beautifully here.

Erin’s Testing Notes

I’ve made this greek yogurt chicken salad so many times that the recipe has practically become muscle memory! It’s a true go-to.

• Greek yogurt brands vary a lot, so if your dressing is too thick, just add a splash more milk until it reaches your preferred creaminess.

• Dill is classic, but I love switching things up with tarragon. It adds a nice twist and is a great match with chicken.

Frequently Asked Questions

• Can I use rotisserie or leftover chicken? Absolutely! Rotisserie or any fully cooked, cooled chicken will work wonderfully. Just chop or shred it into bite-sized pieces before mixing. Got extra? Turn the rest into High-Protein Chicken Enchiladas for an easy second meal.
• How long will this keep in the fridge? Stored in a sealed container, this salad stays fresh for 3 to 4 days.
• Can I make this ahead? Yes, please! The flavors get better after sitting in the fridge a few hours. Make it a few hours before lunch or even the night before for best results. For another make-ahead, packable lunch, try our Chicken Burrito Bowls.
• What if I don’t have fresh dill? No worries—substitute chopped tarragon or flat-leaf parsley. If you only have dried dill, use about 1 teaspoon instead of 2 tablespoons fresh.
• Can I freeze this chicken salad? Freezing is not recommended because the yogurt and fresh mix-ins separate, leaving the salad watery and less appealing when thawed.
• How can I make it less sweet or sugar-free? Simply leave out the honey or swap it for a sugar-free sweetener to your taste.
• How do I toast almonds? Toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, or bake on a sheet pan at 350°F for 5 to 8 minutes. Cool them completely before folding into the salad.