Low-Calorie Greek-Yogurt Chicken Salad
- Total time
- 15 minutes
- Calories
- 376 kcal
- Protein
- 32 g
- Serves
- 4 (about 1 1/4 cups each)
This light chicken salad uses Greek yogurt and a small amount of mayonnaise for a tangy dressing with grapes, celery, and toasted almonds. It makes four measured lunch portions and comes together in about 15 minutes when the chicken is cooked and chilled.
Nutrition per serving
- Calories
- 376 kcal
- Protein
- 32 g
- Carbs
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- No-cook
Ingredients
- 12 ounces (340 g) cooked, chilled boneless skinless chicken breast, diced
- 3/4 cup (170 g) plain nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 celery ribs, finely diced (about 1 cup)
- 1/4 small red onion, finely diced (about 1/4 cup)
- 1/2 cup halved red grapes
- 1/4 cup sliced almonds, toasted
- 2 tablespoons chopped fresh dill or parsley
Before you start
- Use fully cooked, chilled chicken. Warm chicken can loosen the dressing and shorten the safe holding time.
- For a no-mayo dressing, replace the 2 tablespoons mayonnaise with 2 more tablespoons Greek yogurt. The salad will be tangier and less rich, and the nutrition estimate will change.
- This recipe contains milk, eggs, and tree nuts. For a dairy-free dressing, use unsweetened plain plant-based yogurt; the flavor is less tangy and the protein estimate will change.
- Pecans or sunflower seeds can replace the almonds. For a nut-free salad, use sunflower seeds or extra celery for crunch.
Instructions
- In a large bowl, whisk the Greek yogurt, mayonnaise, lemon juice, Dijon, salt, and pepper until smooth.
- Fold in the chicken, celery, red onion, grapes, herbs, and all but 1 tablespoon of the almonds. Mix until the chicken is evenly coated without breaking it up.
- Taste and add salt, pepper, or a little more lemon juice if needed. Divide into four equal portions; each portion is about 1 1/4 cups.
- Top with the reserved almonds just before serving so they stay crisp. Serve chilled in lettuce cups, with crackers, or in a sandwich.
Meal prep, storage, and reheating
Refrigerate the salad in an airtight container for up to 3 days. Keep the toasted almonds separate until serving. Do not freeze it: the yogurt dressing and celery become watery after thawing. This salad is served cold and does not need reheating.
Recipe FAQ
Can I use rotisserie chicken?
Yes. Remove the skin and use plain roasted chicken when possible. Because rotisserie chicken can be salty, wait to add extra salt until after the salad is mixed.