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Mediterranean Greek yogurt chicken salad made without mayo with chicken, apples, grapes, and herbs.
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Mediterranean Greek Yogurt Chicken Salad

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.
Prep Time15 minutes
Total Time15 minutes
Course: Main, Side Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 196kcal
Author: Preeti Nayak

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.

Video

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

Calories: 196kcal | Carbohydrates: 12g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 677mg | Potassium: 363mg | Fiber: 1g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg