High Protein Greek Yogurt Chicken Salad

Looking for a quick, creamy and protein-packed lunch that doesn’t feel like “diet food”? This high protein Greek yogurt chicken salad is exactly what you need! It comes together in minutes, needs no complicated dressing and is perfect for a quick lunch, light dinner or easy meal prep.

If you think chicken salad has to be boring, dry or overloaded with mayonnaise, this high protein Greek yogurt chicken salad is here to change your mind!

Tender shredded chicken is tossed with creamy Greek yogurt based dressing along with a few other delightful ingredients to make a salad that is creamy, fresh, crunchy and incredibly satisfying.

As you will see from the ingredients below, the sweet-and-savory combination is what makes this chicken salad so addictive, while Greek yogurt keeps it light and protein-packed.

It takes just a few minutes to put together and tastes even better after a little time in the refrigerator.

Perfect for a quick lunch, easy meal prep or those days when you want something wholesome without spending hours in the kitchen.

What is Greek Yogurt Chicken Salad?

Greek yogurt chicken salad is a creamy chicken salad made by combining cooked and shredded chicken with Greek yogurt, crunchy vegetables, fresh herbs and a few flavorful additions.

Unlike traditional chicken salad, which is often made with mayonnaise-based dressing, this version uses plain Greek yogurt as the creamy base.

Greek yogurt adds a delicious tanginess along with extra protein, while Dijon mustard brings a subtle sharpness that balances the sweetness of the grapes.

The combination of tender chicken, juicy grapes, crisp celery, crunchy salted cashews and creamy yogurt gives this salad a wonderful contrast of textures and flavors in every bite.

Ingredients for Greek yogurt chicken salad

Chicken breast: Boneless & skinless chicken breast is the protein-packed base of this salad and for the best texture and flavor, I like to cook it using a simple two-step method.

Bring a pot of generously salted water to boil and gently add the chicken breast. Poach it for 5 minutes, allowing the chicken to cook gently and stay juicy.

Remove the chicken from the water and pat it dry. Heat a little olive oil in a cast iron skillet over medium-high heat.

Place the poached chicken breast in the hot skillet and braise for about 5 minutes, turning it occasionally, until the outside develops a beautiful golden-brown color on both sides.

Allow the chicken to rest for a few minutes before shredding it into bite-sized pieces.

This extra skillet step may seem small, but it makes a big difference — the chicken stays tender from the gentle poaching while the golden, lightly caramelized exterior adds much more flavor to the finished salad.

Plain Greek yogurt: Greek yogurt creates the creamy base of the salad while adding a pleasant tang and plenty of protein. Use plain, unsweetened Greek yogurt for the best flavor.

Red grapes: Halved grapes add little bursts of natural sweetness and juiciness that balance the savory chicken and tangy yogurt. Try using red if you have them handy; otherwise green ones will work too.

Celery: Fresh celery stalks bring a wonderful crisp crunch and a subtle freshness to the salad. Dice it finely so that it blends nicely with the shredded chicken.

Red onion: Finely diced red onion adds a little bite and sharpness, which helps balance the creamy dressing and sweet grapes.

Cashews: Chopped roasted & salted cashews bring a delicious nutty crunch while their natural saltiness adds extra flavor to the salad. They also make the texture much more interesting.

Dijon mustard: Just a little Dijon mustard adds tang, depth and a gentle sharpness to the creamy Greek yogurt dressing. Get a good quality one for best results.

Fresh parsley: This fresh herb adds a pop of freshness and a subtle herbal note that brightens up the entire salad.

Salt & black pepper: Keep the seasoning simple. The salted cashews and Dijon already contribute plenty of flavor, so taste the salad before adding too much salt.

How to make Greek yogurt chicken salad?

Step 1: Cook the chicken in a simple two-step process –

Step 1.1: Bring a pot of generously salted water to boil and gently add the chicken breast. Poach it for 5 minutes, allowing the chicken to cook gently and stay juicy.

Step 1.2: Remove the chicken from the water and pat it dry. Heat a little olive oil in a cast iron skillet over medium-high heat.

Step 1.3: Place the poached chicken breast in the hot skillet and braise for about 5 minutes, turning it occasionally, until the outside develops a beautiful golden-brown color on both sides.

Step 1.4: Allow the chicken to rest for a few minutes before shredding it into bite-sized pieces. Make sure the cooked chicken is completely cooled before assembling the salad.

Step 2: Halve the grapes, finely chop the celery and red onion, roughly chop the salted cashews and parsley.

Step 3: Add the shredded chicken, halved grapes, chopped celery, diced red onion, Greek yogurt, chopped cashews, Dijon mustard and parsley to a large mixing bowl.

Step 4: Season with salt and freshly ground black pepper.

Step 5: Gently toss everything together until the chicken and all the other ingredients are evenly coated in the creamy Greek yogurt mixture. Taste and adjust the seasoning if required.

Step 6: Cover the bowl and refrigerate for at least a couple of hours. This chilling time allows the flavors to come together and makes the salad even more refreshing.

Step 7: Give the chicken salad a gentle stir before serving and enjoy chilled!

Serving suggestions:

This chicken salad is incredibly versatile. You can serve it:

On its own as a light, protein-rich meal
As a sandwich filling between slices of toasted whole-grain bread
In a wrap with lettuce and cucumber for an easy lunch
Over a bed of greens for a fresh and filling salad bowl
With crackers or toasted bread as a quick snack or light meal
In lettuce cups for a fresh, low-carb serving option

Why You Will Love This Greek Yogurt Chicken Salad Recipe?

High in protein: With a generous amount of chicken breast and Greek yogurt, this salad is a delicious way to add plenty of protein to your meal.

Creamy but no mayonnaise: Greek yogurt gives the salad all the creaminess you want while adding a lovely tangy flavor.

Quick and easy: Once your chicken is cooked, everything simply goes into one bowl. No complicated cooking or dressing required.

Amazing texture: Sweet grapes, crisp celery and crunchy salted cashews make every bite interesting.

Perfect balance of flavors: The creamy yogurt, sweet grapes, sharp Dijon, fresh parsley and savory chicken complement each others’ flavors beautifully.

Great for meal prep: Make a batch, chill it and keep it ready for quick lunches throughout the week.

Customizable: You can easily switch up the ingredients based on what you have in your kitchen — making this a wonderfully practical recipe for busy days.

More delicious & healthy chicken salad recipe from Flavor Quotient

Creamy High Protein Greek Yogurt Chicken Salad | Perfect Meal for Weight Loss

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Priyanka

Recipe type: Main

Cuisine: Continental

Serves: 2-3 Servings

Ingredients

Chicken breast - 1 large breast of about 350 gms, boneless & skinless
Red grapes - 200 gms (about 1 cup)
Celery stalk - 4 to 5
Red onion - 1, small
Plain Greek yogurt - ½ cup
Toasted & salted cashew - ¼ cup, roughly chopped
Dijon mustard - ½ tbsp
Fresh parsley - 1 tbsp, chopped
Salt and pepper to taste

Instructions

Cook the chicken in a simple two-step process.
First, bring a pot of generously salted water to boil and gently add the chicken breast. Poach it for 5 minutes, allowing the chicken to cook gently and stay juicy.
Remove the chicken from the water and pat it dry. Heat a little olive oil in a cast iron skillet over medium-high heat.
Place the poached chicken breast in the hot skillet and braise for about 5 minutes, turning it occasionally, until the outside develops a beautiful golden-brown color on both sides.
Allow the chicken to rest for a few minutes before shredding it into bite-sized pieces. Make sure the cooked chicken is completely cooled before assembling the salad.
Halve the grapes, finely chop the celery and red onion, roughly chop the salted cashews and parsley.
Add the shredded chicken, halved grapes, chopped celery, diced red onion, Greek yogurt, chopped cashews, Dijon mustard and parsley to a large mixing bowl.
Season with salt and freshly ground black pepper.
Gently toss everything together until the chicken and all the other ingredients are evenly coated in the creamy Greek yogurt mixture. Taste and adjust the seasoning if required.
Cover the bowl and refrigerate for at least a couple of hours. This chilling time allows the flavors to come together and makes the salad even more refreshing.
Give the chicken salad a gentle stir before serving and enjoy chilled!