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Greek Yogurt Chicken Salad

This chicken salad with Greek yogurt is a lightened up twist on the Southern classic!
Course Dinner, Lunch
Cuisine American, Southern
Keyword chicken salad greek yogurt, chicken salad with greek yogurt, greek yogurt chicken salad
Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings 5 cups
Calories 471kcal
Author Blair Lonergan

Ingredients

  • ½ cup mayonnaise (I prefer Duke’s brand)
  • ½ cup plain Greek yogurt (I use whole milk Greek yogurt)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried tarragon
  • 1 teaspoon sugar
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion powder
  • 3 cups cooked, shredded chicken (such as from a rotisserie chicken)
  • 2 stalks celery, diced
  • 1 cup toasted pecans, chopped
  • 1 cup red grapes, quartered
  • Kosher salt and ground black pepper, to taste

Instructions

  • In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, vinegar, tarragon, sugar, garlic salt, and onion powder.
    Whisking together greek yogurt dressing for chicken salad.
  • Stir chicken, celery, pecans, and grapes into the mayonnaise mixture until well combined. Taste and season with kosher salt and ground black pepper, if desired. Cover and refrigerate for at least 2 hours, or up to 2 days.
    Process shot showing how to make chicken salad with greek yogurt.

Notes

  • White or Dark Meat: If you like dark meat, it adds great flavor to chicken salad. We like a combination of both white and dark, but you can use whichever you prefer.
  • Use the meat from a store-bought rotisserie chicken for an easy, flavorful shortcut.
  • Cook the Chicken at Home: If you’re cooking the chicken at home, you’ll need about 1 ½ pounds of raw boneless, skinless chicken. Boil the chicken until cooked through (about 15-18 minutes), and then shred with two forks or dice into small pieces when it’s cool enough to handle.
  • Use a high-quality mayonnaise, since this contributes a lot of flavor to the dish. I prefer Duke’s brand. A whole milk Greek yogurt is also best.
  • Add More or Less Mayonnaise or Yogurt: The amount of dressing in a chicken salad recipe is truly a matter of preference. I like to err on the side of less dressing; however, if you like a wetter salad, increase the yogurt or mayo to taste.
  • Cooking just for two? Cut all of the ingredients in half to prepare a smaller portion. If you’d like to serve a larger crowd, you can easily double or triple all of the ingredients.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 11g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 375mg | Potassium: 460mg | Fiber: 3g | Sugar: 7g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg