Greek Yogurt Chicken Salad

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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

Chilling Time 2

Total Time 2 10

Servings (1/2 cup servings)

Calories 236kcal

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.
Stir the 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.
Serve the chicken salad on sandwiches, with crackers, or on a bed of greens.

Notes

Prepare this salad at least 2 hours in advance. It keeps well in an airtight container in the refrigerator, and actually gets better as it sits overnight and the flavors come together. Stored properly, homemade chicken salad will last 3-4 days in the refrigerator.

I do not recommend freezing this dish, since the creamy dressing may separate when thawed, and the fruit and vegetables will have a mushy, watery texture.

Nutrition