Create a creamy, high-protein chicken salad using Greek yogurt instead of mayonnaise. This recipe is quick, healthy, and perfect for simple lunches or meal prep.
Author:Cat
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup plain Greek yogurt (2% or whole milk recommended for creaminess)
1/2 cup celery, finely chopped
1/4 cup red onion, finely minced
1/4 cup red or green grapes, halved
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the shredded chicken in a medium bowl.
In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth. This creates your creamy Greek yogurt dressing.
Add the chopped celery, minced red onion, and halved grapes to the chicken.
Pour the yogurt dressing over the chicken and vegetable mixture.
Gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
Stir in the fresh dill.
Taste and adjust seasoning if needed.
Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow flavors to combine.
Notes
For a tangier, Tzatziki-inspired flavor, add 1/2 teaspoon of dried oregano and a pinch of garlic powder to the dressing.
Serve this high protein salad on whole-grain bread for sandwiches, inside lettuce cups for a low-carb option, or with fresh vegetable sticks and crackers.
If you prefer a sweeter salad, substitute the grapes with 1/4 cup of dried cranberries.
This healthy chicken salad keeps well for up to four days when stored in an airtight container in the refrigerator, making it excellent for meal prep.