Creamy Greek Yogurt Chicken Salad Recipe with Herbs and Lemon

This lightened Greek yogurt chicken salad makes you wonder why mayo was ever necessary. It combines crunchy almonds and celery, chewy dried cranberries, and sweet apples and grapes for terrific texture. Creamy, satisfying, and healthier, it’s ideal for sandwiches, wraps, crackers, or lettuce cups throughout the week.

Ingredients You’ll Need:

• Shredded or cubed cooked chicken – great for leftover chicken or store-bought rotisserie.
• Plain Greek yogurt – full fat, 2%, or nonfat all work.
• Red seedless grapes – halved.
• Dried cranberries
• Celery – finely chopped for crunch.
• Apple – small-diced for sweetness and texture.
• Slivered or sliced almonds – for a toasty crunch.
• Lemon juice – brightens the flavors.
• Garlic powder, salt, and pepper – to taste.

Tips and Frequently Asked Questions

How should it be served?

• As a sandwich or wrap
• With crackers
• In romaine or butter lettuce leaves as lettuce wraps
• Or simply served chilled on its own

How long do the leftovers last?

Stored in an airtight container in the refrigerator, this chicken salad keeps well for about four days, making it ideal for meal prep or quick lunches all week.

I don’t usually like Greek yogurt — can I use mayo?

You can substitute mayonnaise if you prefer a more traditional chicken salad. However, plain Greek yogurt provides a similar creamy texture with a pleasant tang and reduces calories, making it a healthy swap.

Does this recipe double well?

Yes. The recipe scales easily for larger batches—simply use a larger bowl and keep ingredient proportions the same.

Author note: If you enjoy simple, single-serve recipes, consider following the author’s available work. (No external links provided here.)

Recipe