This Mediterranean Greek yogurt chicken salad is a nutritious, high-protein chicken salad made without mayonnaise. Packed with fresh vegetables, grapes, apples, roasted nuts, and a creamy Greek yogurt dressing, it stays creamy without turning watery and is perfect for meal prep, sandwiches, wraps, or lettuce cups.
Whenever I have leftover grilled or roasted chicken in the fridge, this Greek yogurt chicken salad is one of the first recipes I make. It comes together quickly, stays creamy after chilling, and is perfect for easy lunches. Fresh herbs, Greek yogurt, lemon juice, roasted nuts, and plenty of fresh produce give it its Mediterranean-inspired flavor.
I love the combination of apples, grapes, celery, and fresh herbs in this yogurt chicken salad. They add the perfect balance of sweetness, freshness, and crunch to every bite. This chicken salad with Greek yogurt is delicious served in lettuce cups, sandwiches, or wraps for an easy high-protein meal.
The thick Greek yogurt dressing keeps this chicken salad creamy and fresh, making it perfect for meal prep and make-ahead lunches. If you enjoy Mediterranean salad recipes, be sure to try my Mediterranean chicken salad, Tuna salad, and Grilled chicken avocado salad for more easy lunch ideas.
Why Greek Yogurt?
I prefer using thick Greek yogurt or well-drained hung curd instead of mayonnaise because it creates a creamy, flavorful dressing without feeling heavy. Its thick texture coats the chicken well, helping the salad stay creamy after chilling without becoming watery. The tangy flavor pairs beautifully with sweet apples, juicy grapes, and fresh herbs, giving this chicken salad a Mediterranean-inspired freshness.
Why You'll Love This Recipe
- Greek yogurt (no mayo): Made with Greek yogurt instead of mayonnaise for a light, creamy, protein-packed dressing.
- Doesn't turn watery: Thick and creamy texture that stays fresh and doesn't turn watery, making it ideal for meal prep.
- Fresh Mediterranean flavors: Sweet apples, juicy grapes, crunchy celery, fresh herbs, and creamy Greek yogurt create the perfect balance of flavors and textures.
- Ready in just 10 minutes and delicious served in lettuce cups, sandwiches, wraps, or on its own.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Greek yogurt: I prefer using thick Greek yogurt for the creamiest texture, but I have also tested this recipe with well-drained hung curd, and it works just as well. The Greek yogurt dressing coats the chicken beautifully, creating a creamy chicken salad without mayo. Its thick texture also helps keep the salad from becoming watery, even after chilling.
- Cooked chicken: I prefer using cooled cooked chicken, as warm chicken can thin the dressing and affect the texture. Rotisserie chicken, grilled chicken, poached chicken, or leftover roasted chicken all work well in this chicken salad recipe.
- Apple: Choose crisp apples for the best crunch. If you prefer a more savory chicken salad, you can leave them out.
- Grapes: Grapes add natural sweetness and a juicy crunch to the salad. If you do not have grapes, replace them with dried cranberries for a sweet and tangy flavor.
- Lemon juice: Lemon juice adds a fresh, tangy flavor to the salad and helps keep the apples from browning.
- Fresh herbs: I like using both dill and parsley for a fresh herb flavor. If you do not have dill, use extra parsley instead.
- Roasted nuts: Add the nuts just before serving to keep them crunchy. Use roasted walnuts and almonds.
How to make Mediterranean Greek yogurt chicken salad
1. In a large bowl, combine the Greek yogurt, lemon juice, honey, Dijon mustard, black pepper, salt, dill, and parsley. Whisk until the dressing is smooth and well combined.
2. Add 1-2 teaspoons milk, if needed, to adjust the consistency. The dressing should be thick and creamy, not runny.
3. Add the cooked chicken, apple, grapes, celery, red onion, scallions, and roasted nuts to the bowl.
4. Gently toss until the chicken and vegetables are evenly coated with the creamy Greek yogurt dressing. Taste and adjust the seasoning with additional salt, black pepper, or lemon juice if needed.
5. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy this Mediterranean chicken salad in lettuce cups, sandwiches, wraps, or as a high-protein meal prep lunch.
Tips to make the best Greek Yogurt Chicken Salad
- Use thick Greek yogurt or well-drained hung curd for the creamiest texture. Thin yogurt can make the chicken salad watery.
- Cut the apples last. I always cut the apples just before mixing the salad. This helps keep them fresh and crisp and prevents them from browning. Avoid cutting them too far in advance and leaving them aside.
- Let the cooked chicken cool completely before mixing it with the dressing. Warm chicken can thin the dressing and affect the texture.
- I recommend lightly roasting the nuts before adding them to the salad. Let them cool completely before mixing them in for the best flavor and texture of the salad.
Serving Suggestions
I like to serve this Mediterranean Greek Yogurt Chicken Salad in crisp lettuce leaves for a light lunch or snack, just like I did in my Chicken Mayo Salad recipe. You can also enjoy it in sandwiches, wraps, or stuffed into pita bread for a more filling meal. This mayo-free chicken salad pairs well with crackers for an easy snack or served over a green salad for a fresh, high-protein lunch.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. If adding nuts, stir them in just before serving to keep them crunchy.
Recipe FAQs
Yes. This chicken salad is perfect for meal prep and can be made up to 1 day ahead. For the best texture, add the roasted nuts just before serving.
Yes. Well-drained hung curd works just as well as Greek yogurt and creates a thick, creamy dressing. Make sure it is properly drained to prevent the salad from becoming watery.
Store it in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving if needed.
Rotisserie chicken is a convenient option and adds great flavor to the chicken salad. Leftover grilled, roasted, or poached chicken also works well.
Recipe Card
Mediterranean Greek Yogurt Chicken Salad
Video
Equipment
- 1 Mixing bowl
Ingredients
For the Greek Yogurt Dressing
- 1 cup Greek yogurt or hung curd
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard optional
- ½ teaspoon black pepper
- Salt to taste
- 2 teaspoon chopped fresh dill
- 2 teaspoon chopped fresh parsley
- 1-2 teaspoon milk (if needed)
For the Chicken Salad
- 2 cups cooked chicken (cut into cubes)
- ½ cup chopped apple
- ½ cup red grapes, halved
- 2 celery stalks, chopped
- ¼ cup chopped red onion
- 2 scallions or spring onions, chopped
- 1 tablespoon chopped roasted nuts (any almonds, cashews, or walnuts)
Instructions
- In a large bowl, combine the Greek yogurt, lemon juice, honey, Dijon mustard, black pepper, salt, dill, and parsley.
- Add 1-2 teaspoons milk, if needed, and whisk until the dressing is smooth and creamy.
- Add the chicken, apple, grapes, celery, red onion, scallions, and roasted nuts.
- Toss gently until everything is well coated with the dressing.
- Taste and adjust the seasoning as needed.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use thick Greek yogurt or well-drained hung curd for the creamiest texture. Thin yogurt can make the salad watery.
- Cut the apples just before mixing to keep them fresh, crisp, and prevent browning.
- Let the cooked chicken cool completely before adding it to the dressing. Warm chicken can thin the dressing.
- Chop the chicken, apples, celery, and onion into similar-sized pieces for the best texture in every bite. Start with 1 teaspoon of milk and add more only if needed.
- The dressing should be thick and creamy, not runny.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Lightly roast the nuts and let them cool before adding for the best flavor and crunch. Add the nuts just before serving to keep them crunchy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Share your thoughts