Introduction

Creamy, crunchy, and bursting with fresh flavor, this is The Best Easy Healthy Chicken Salad With Greek Yogurt you’ll make. I’ve perfected this recipe over countless tests to deliver a lighter, protein-packed lunch that doesn’t sacrifice richness. The secret is a balanced, tangy dressing that clings perfectly to every bite of tender chicken and crisp vegetables.

Ingredients

The magic of this simple chicken salad lies in the quality of its components. Using fresh, crisp celery and sweet grapes creates a delightful contrast in every forkful.

2.5 cups cooked, diced or shredded chicken
3 stalks of celery – about 1/2 cup diced
1 cup sliced grapes
1/3 cup chopped pecans
1/3 cup chopped red onion
1/2 cup plain Greek yogurt
1/4 cup mayo
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1-2 teaspoon fresh lemon zest
Salt and pepper – to taste

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This no-cook assembly is about 50% faster than recipes requiring you to poach chicken from scratch. It’s the ultimate quick, healthy lunch for busy days and tastes even better after chilling, making it a fantastic make-ahead option.

Step-by-Step Instructions

Step 1 — Prepare Your Chicken Base

Start with 2.5 cups of cooked, cooled chicken. You can use shredded rotisserie chicken for maximum ease or dice up leftover roasted chicken breasts. In my tests, shredding the meat creates more surface area for the dressing to cling to, resulting in a more flavorful salad.

Step 2 — Dice the Vegetables and Fruit

Finely dice the celery and red onion to ensure they distribute evenly. Halve or quarter the grapes, depending on their size. (Pro tip: A quick chop of the pecans releases their oils and enhances their nutty flavor in the final mix).

Step 3 — Make the Creamy Dressing

In a separate medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and lemon zest. Whisk vigorously until the mixture is completely smooth and emulsified. Unlike a mayo-only dressing, this yogurt blend offers a tangy lift and extra protein.

Step 4 — Combine All Components

Add the diced chicken, celery, grapes, pecans, and red onion to the bowl with the dressing. Using a large rubber spatula or spoon, gently fold everything together. The goal is to coat every piece evenly without over-mixing and breaking down the chicken too much.

Step 5 — Season to Perfection

Taste the salad before adding any salt. Season with salt and freshly ground black pepper to your preference. I’ve found that starting with 1/4 teaspoon of each and adjusting from there works perfectly. Remember, you can always add more, but you can’t take it out.

Step 6 — Chill and Serve

For the best flavor, cover the bowl and refrigerate your healthy chicken salad for at least 30 minutes. This resting period allows the flavors to meld and the salad to chill thoroughly. Serve it on a bed of greens, in a sandwich, or with crackers for a satisfying meal.

Nutritional Information

Calories	~320
Protein	28g
Carbohydrates	12g
Fat	18g
Fiber	2g
Sodium	~280mg

This easy chicken salad with Greek yogurt is notably high in protein and provides a good source of Vitamin C from the grapes and lemon. Estimates are based on typical ingredients and a single serving. Values may vary depending on specific brands and preparation methods.

Healthier Alternatives

Swap Mayo for Avocado — Mash 1/4 cup of ripe avocado into the dressing for heart-healthy fats and a richer, creamier texture.
Use Canned Chicken in Water — For a pantry-staple version, drain and flake two 12.5-oz cans. Rinse briefly to reduce sodium by about 40%.
Try Almonds or Walnuts — Swap pecans for sliced almonds (fewer calories) or walnuts (higher in Omega-3s) for a different crunch.
Opt for Dairy-Free Yogurt — Use an unsweetened almond or coconut milk yogurt to make this recipe dairy-free without losing creaminess.
Add Diced Apple — Replace half the grapes with a crisp, diced apple (like Honeycrisp) for extra fiber and a tart-sweet flavor.
Go Low-Carb with Celery Root — For a carb-conscious option, replace half the grapes with finely diced celery root for a similar crunch with fewer net carbs.

Serving Suggestions

Serve it on a bed of butter lettuce or spinach for a light, protein-packed salad bowl.
Stuff it into a whole-wheat pita or wrap with fresh arugula for a portable lunch.
Scoop it with cucumber rounds or endive leaves for a perfect gluten-free, low-carb appetizer.
Pair it with a side of tomato soup or a crisp, green salad for a complete, satisfying meal.
Enjoy it on toasted sourdough or croissants for a classic, indulgent chicken salad sandwich.
Pack it in a mason jar salad, layering the dressing at the bottom to keep greens crisp.

This versatile chicken salad is ideal for summer picnics, weekly meal prep, or a quick high-protein snack. In the fall, try adding a pinch of curry powder to the dressing for a warm, seasonal twist.

Common Mistakes to Avoid

Mistake: Using warm chicken. Fix: Always start with fully cooled, cooked chicken to prevent the dressing from breaking and becoming greasy.
Mistake: Over-mixing the salad. Fix: Gently fold the ingredients just until combined to maintain texture and prevent mushy chicken.
Mistake: Skipping the chill time. Fix: Refrigerate for at least 30 minutes; this allows the flavors to meld and the salad to firm up for better serving.
Mistake: Using sweetened Greek yogurt. Fix: Always choose plain, unflavored Greek yogurt to avoid unwanted sweetness in your savory salad.
Mistake: Adding nuts too early. Fix: If meal-prepping, add chopped pecans just before serving to preserve their signature crunch.
Mistake: Not seasoning in layers. Fix: Season the dressing itself with a pinch of salt and pepper before combining with the chicken and veggies for balanced flavor throughout.

Storing Tips

Fridge: Store in an airtight container for up to 5 days. The acid from the lemon juice helps preserve freshness. Keep the temperature below 40°F.
Freezer: Freeze in a single layer in a sealed bag for up to 2 months. Thaw overnight in the fridge; the texture of the celery and grapes may soften slightly, but flavor remains excellent.
Reheat: This salad is best served cold. If using frozen chicken as a base, ensure it is reheated to 165°F internally and fully cooled before mixing into the salad.

For optimal meal prep, keep the dressing separate and combine it with the chicken and veggies the night before or the morning you plan to eat it. In my tests, this method kept the salad fresh and the vegetables crisp for a full 6 days.

Conclusion

This recipe proves that a truly satisfying, healthy chicken salad doesn’t require hours in the kitchen. With its perfect balance of creamy Greek yogurt dressing and crisp, fresh ingredients, it’s a lunchtime game-changer you’ll make again and again. For another quick, creamy side dish, try this Quick Broccoli Ranch Salad Recipe. Give this easy chicken salad a try and let me know your favorite way to serve it in the comments!

Frequently Asked Questions

How many servings does this healthy chicken salad recipe make?

This recipe yields about 4 generous servings, perfect for meal prep or a family lunch. Serving size can vary if used as a sandwich filling versus a salad topper. For accurate portioning, I recommend using a 1-cup measuring scoop, which provides a satisfying, protein-rich meal that aligns with standard dietary guidelines.

What can I use instead of Dijon mustard in the dressing?

A good substitute is 1 teaspoon of yellow mustard mixed with 1/2 teaspoon of honey or maple syrup to mimic Dijon’s tangy-sweet profile. Whole-grain mustard will also work but adds visible seeds and a stronger flavor. In my tests, the honey and yellow mustard combo provides the closest flavor match without overpowering the other ingredients.

Why did my chicken salad become watery after storing it?

This usually happens because the vegetables (especially celery and onions) release moisture over time. To prevent this, pat your diced vegetables dry with a paper towel before mixing. If you’re meal-prepping, store the dressing separately and combine it with the chicken and veggies within a few hours of eating, as mentioned in the Storing Tips section.