Greek Yogurt Chicken Salad Recipe

Name: Greek Yogurt Chicken Salad Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1½ cups Greek yogurt; 1 tablespoon Dijon mustard; 2 teaspoons dried oregano; 1 teaspoon garlic powder; ½ teaspoon ground black pepper (more to taste); ½ teaspoon salt (more to taste); 1 lb rotisserie chicken (shredded); 1 Granny Smith apple (diced); 2 ribs celery (chopped)

Greek yogurt chicken salad swaps the mayo for a creamy, tangy yogurt dressing and adds crisp celery and tart Granny Smith apple for crunch. Garlic, oregano, and Dijon give it a light Mediterranean lean. It comes together in 5 minutes flat, no cooking required, which makes it an easy one to have ready for lunch on a busy day.

A close-up of a bowl filled with creamy Greek yogurt chicken salad mixed with celery and herbs, with a serving spoon partially visible.

Contents hide

1 Key ingredients & substitutions

2 How to make Greek yogurt chicken salad

3 Tips for getting it right

4 Variations

5 Save me for later

6 What to serve with Greek yogurt chicken salad

7 Frequently asked questions

8 More healthy chicken recipes you will love

9 Greek Yogurt Chicken Salad Recipe

Key ingredients & substitutions

Bowls containing shredded chicken, chopped Granny Smith apple, sliced celery, Greek yogurt, Dijon mustard, and a mix of salt, black pepper, garlic powder, and dried oregano on a wooden surface.

Plain Greek yogurt: the creamy base, full protein, no mayo needed. Full-fat gives a richer texture; low-fat works if you want it lighter.
Dijon mustard: adds tang and helps the dressing hold together. Yellow mustard or wholegrain both work if you want it milder.
Rotisserie chicken, shredded: the easiest protein here. No rotisserie on hand? Poached or baked chicken breast shreds just as well. Try instant pot shredded chicken for an easy, hands-off method.
Granny Smith apple, diced: tart crunch. Swap in Honeycrisp or Fuji if you want it sweeter.
Celery, chopped: the classic crunch. Not a celery person? Diced cucumber works, or split the difference and use half of each.
Garlic powder, dried oregano, salt and pepper: the seasoning base. Start light on salt, since rotisserie chicken is already salted.

How to make Greek yogurt chicken salad

Mix the dressing. Stir the Greek yogurt, Dijon, oregano, garlic powder, salt, and pepper together in a large bowl until smooth.

A white bowl with Greek yogurt, mustard, dried herbs, and garlic powder sits on a table next to bowls of chopped celery and green apples.

A bowl of creamy dressing with a spoon, surrounded by bowls of chopped green apple and sliced celery on a floral-patterned tablecloth.

Shred the chicken. Pull the rotisserie chicken into bite-sized pieces, discarding skin and bones. Shredding it while it’s still warm helps it pick up the dressing better.
Dice and chop. Cut the apple into small chunks and slice the celery thin. No need to peel the apple.
Combine. Add the chicken, apple, and celery to the dressing and fold gently until everything’s coated.

A white bowl with shredded chicken, diced green apple, chopped celery, and Greek yogurt dressing sits on a colorful floral tablecloth.

Taste and adjust. Add more salt, pepper, or a pinch of oregano if it needs it.
Chill. Two hours in the fridge lets the flavors settle and the dressing thicken slightly. It’s good right away too, but better after the chill.

A bowl of Greek yogurt chicken salad with chopped celery and creamy dressing sits on a wooden table next to a gold spoon and a white cloth.

Tips for getting it right

The most common issue with this salad is it turning watery in the fridge. That’s usually the apple and celery releasing moisture, especially with low-fat yogurt.

Use full-fat Greek yogurt if you’re making it ahead; it holds up better than low-fat.
Dice the apple just before mixing so it doesn’t brown or go soft.
Pat the apple and celery dry with a paper towel before adding them if you’re prepping more than a day out.
Give it a stir before serving. The dressing can settle slightly overnight.
Shred the chicken warm if you can; it absorbs the dressing better than cold chicken does.

Variations

Sweet add-in: Halved grapes or a small handful of raisins for a sweet note against the tart apple.
Nutty crunch: Chopped almonds or pecans, stirred in just before serving so they stay crisp.
Herb swap: Fresh dill or parsley instead of dried oregano for a brighter, greener flavor.
More filling: Chopped hard-boiled egg or shredded cheddar if you want it closer to a traditional chicken salad.

Save me for later

A bowl of Greek yogurt chicken salad with chopped celery and herbs, with text above promoting this Greek yogurt chicken salad as a quick, easy, and delicious 5-minute recipe.

What to serve with Greek yogurt chicken salad

Bread: Bread Machine Cottage Cheese Bread, sourdough, or whole grain toast.
Wraps and greens: Large romaine leaves, butter lettuce cups, egg wraps, or tortillas.
Salad: Broccoli Salad
Fresh sides: Sliced avocado or cucumber rounds.

Frequently asked questions

Can I use regular plain yogurt instead of Greek?

You can, but it’s thinner and will make the salad watery. Greek yogurt’s strained texture is what keeps the dressing thick.

Why does my Greek yogurt chicken salad taste too tangy or sour?

That’s the yogurt and Dijon. A small splash of honey or a pinch more salt balances it out.

Can I use canned chicken instead of rotisserie?

Yes. Drain it well first, and add a bit more seasoning since canned chicken is milder than rotisserie.

What if my salad turns watery after sitting in the fridge?

That’s the apple and celery releasing moisture. Pat them dry before mixing, use full-fat yogurt, and give it a stir before serving.

How do I make this lower in carbs?

Cut back on the apple, or swap some of it for extra celery or diced cucumber.

How long does it keep in the fridge?

3-5 days in an airtight container. It actually tastes better after a day, once the flavors have had time to settle.

More healthy chicken recipes you will love

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