10-Minute Greek Yogurt Chicken Salad (No Mayo)

This Greek yogurt chicken salad is a fresher, lighter take on the classic, swapping creamy mayo for tangy plain yogurt and packing in crunchy celery, sweet grapes, and toasted walnuts. It comes together in about 10 minutes with cooked chicken, making it an ideal no-cook lunch or dinner.

The yogurt keeps things bright and keeps the salad from feeling heavy, while a little Dijon mustard and lemon juice wake up all the flavors. Pile it onto bread, stuff it into a pita, or serve it over greens. You’ll love how simple and satisfying it is.

Why This Chicken Salad Is My Go-To Lunch

I’ve made this on repeat for busy weeks. The creamy base tastes indulgent but leaves me with energy instead of that weighed-down feeling mayo can bring.

The textures are perfect together. Cold, tender chicken, crisp celery, and pop-in-your-mouth grapes all held together by a silky, tangy dressing. The walnuts add a toasted nuttiness that pulls everything in.

Ingredients

• 2 cups cooked chicken, shredded or chopped: rotisserie chicken or leftover roast chicken works beautifully.
• 1/2 cup plain Greek yogurt: full-fat or 2% for the best creaminess. Nonfat will be a bit thinner.
• 1/4 cup finely diced celery: for a fresh, cooling crunch.
• 1/4 cup red grapes, halved: any seedless grape works; they add a sweet pop.
• 2 tbsp chopped walnuts: toast them lightly for even more flavor.
• 1 tbsp finely diced red onion: mellower than yellow onion, but shallot is nice too.
• 1 tsp Dijon mustard: gives the dressing a gentle savory kick.
• 1 tbsp fresh lemon juice: brightens and balances the yogurt.
• 1/4 tsp sea salt, or to taste.
• freshly ground black pepper, to taste.

Variations / Substitutions

• Swap the fruit: try 1/4 cup diced apple or halved cherries instead of grapes.
• Change the nuts: slivered almonds, pecans, or even sunflower seeds work well.
• Add fresh herbs: stir in 1 tablespoon chopped dill, tarragon, or parsley for an herbal lift.
• Use canned chicken: drain it thoroughly and pat it dry, then use the same amount.
• Make it dairy-free: replace the Greek yogurt with a thick plain plant-based yogurt alternative.

If you enjoy this, you’ll probably like my Classic Tuna Salad too.

How to Make Greek Yogurt Chicken Salad

Step 1: Mix the Dressing

In a medium bowl, whisk together the 1/2 cup Greek yogurt, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1/4 tsp salt, and a few grinds of black pepper. Keep whisking until the dressing is completely smooth and the mustard has blended in evenly. It should look glossy and smell tangy.

Step 2: Fold in the Chicken and Mix-Ins

Add the 2 cups shredded chicken, 1/4 cup celery, 1/4 cup grapes, 2 tbsp walnuts, and 1 tbsp red onion to the bowl. Use a flexible spatula to fold everything together gently, making sure every shred of chicken gets coated in the yogurt dressing. Stop as soon as it’s combined. The chicken will be thickly dressed and you’ll see flecks of grape and walnut throughout.

Step 3: Spoon and Serve

Spoon the chicken salad onto toasted bread, butter lettuce leaves, or a bed of mixed greens, and serve right away. For the best flavor, you can cover and chill it for 10 minutes first; the cold helps the dressing firm up a little and lets the flavors meld. Either way, finish with a crack of black pepper and maybe a few extra walnut pieces on top.

Tips for the Best Chicken Salad

• Use cold chicken straight from the fridge. Warm chicken can thin the yogurt dressing and make the salad watery.
• Toast the walnuts in a dry pan over medium heat for about 2 minutes until they smell nutty; this deepens their flavor without any extra work.
• Don’t overmix. Stir just until everything is coated. Overworked chicken salad turns mushy.
• Fresh lemon juice makes a big difference. Bottled lemon juice tends to taste dull and flat.

Scale it up for a crowd:

Celery, grapes, walnuts, and seasonings scale proportionally. Just double or triple them as needed.

Keeping Leftovers Fresh

• Refrigerate: store the chicken salad in an airtight container in the fridge for up to 3 days. Stir it well before serving, as a little liquid may separate.
• Serve cold: this is a cold salad, so no reheating needed. It’s wonderful straight from the fridge.

What to Serve With Greek Yogurt Chicken Salad

A buttery croissant makes the best partner, its flaky layers playing off the creamy salad. For a lighter meal, scoop it into crisp butter lettuce cups or endive leaves. If you’re packing it for lunch, pita pockets hold the salad neatly and add a satisfying chew. A handful of kettle chips or crisp apple slices on the side rounds it all out.

Frequently Asked Questions

Can I use canned chicken?

Yes, absolutely. Drain it very well and pat it dry with paper towels before adding it to the bowl. The texture will be slightly softer than freshly cooked chicken, but it works nicely.

How far ahead can I make this?

You can prepare it up to a day in advance. The yogurt might release a little liquid after sitting overnight, so give it a good stir before serving. The flavor actually improves after an hour or two in the fridge.

Is this recipe gluten-free?

It is, as long as you serve it on gluten-free bread, in lettuce wraps, or with gluten-free crackers. The salad itself contains no gluten.

Can I freeze chicken salad with yogurt?

I don’t recommend it. Greek yogurt separates and becomes grainy when frozen and thawed. It’s best enjoyed fresh or within a few days in the fridge.

Greek Yogurt Chicken Salad Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 160

Ingredients Method Notes

Ingredients

  

• 2 cups cooked chicken, shredded or chopped
• 1/2 cup plain Greek yogurt
• 1/4 cup finely diced celery
• 1/4 cup red grapes, halved
• 2 tbsp chopped walnuts
• 1 tbsp finely diced red onion
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• freshly ground black pepper

Method

 

1. In a medium bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
2. Add the chicken, celery, grapes, walnuts, and red onion, then fold gently with a spatula until everything is evenly coated.
3. Spoon the salad onto toasted bread or lettuce leaves and serve, or chill for 10 minutes first to let the flavors come together.

Notes

If using a rotisserie chicken, remove the skin and shred the meat; you’ll get about 2 cups from one small bird. The dressing may thin slightly if left overnight, just give it a stir. This salad also makes a great filling for a wrap with a handful of fresh greens.