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Greek Yogurt Chicken Salad
⏱ 10 min💪 38g protein per serving🔥 ~280 cal🍽 4 servings
Swapping mayo for Greek yogurt in chicken salad usually produces something thin and sour. The fix is straining the yogurt slightly and leaning hard on dill, lemon, and a lot of black pepper. Use a rotisserie chicken and this is a ten-minute lunch that holds for four days.
Ingredients
- 4 cups shredded cooked chicken (about 1 rotisserie chicken)
- 1 cup plain Greek yogurt
- 2 celery stalks, finely diced
- 1 cup red grapes, halved
- 1/4 cup finely diced red onion
- 3 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Whisk the Greek yogurt, lemon juice, Dijon, salt, and pepper together in a large bowl until smooth.
- Add the shredded chicken and fold until every piece is coated.
- Fold in the celery, grapes, red onion, and dill.
- Taste and adjust. It almost always needs more salt and more pepper than you expect.
- Chill at least 30 minutes before serving so the flavors settle.
Tips
- Use full-fat Greek yogurt. Nonfat makes the salad watery and noticeably sour.
- The grapes are not optional if you want this to taste like real chicken salad. They provide the sweetness mayo normally hides.
- If it looks loose after a day in the fridge, pour off the liquid and stir. Yogurt weeps.
FAQ
- Can I use canned chicken?
- Yes, drain it well. The texture is softer but it works and takes the recipe to five minutes.
- How long does it keep?
- Four days refrigerated. Do not freeze it, the yogurt separates badly on thawing.
- What if I do not like dill?
- Use tarragon for a classic French profile, or fresh parsley and chives for something more neutral.
