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Bowl of Greek yogurt chicken salad with dill and lemon wedges on wooden table

Chicken Salad with Greek Yogurt

This lighter chicken salad swaps mayo for Greek yogurt, delivering a tangy, creamy bite with tender chicken, crisp celery, and bright lemon. Perfect for sandwiches, wraps, or a simple lunch.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1/2 cup plain Greek yogurt full-fat or 2%
  • 1/4 cup finely diced celery
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley or dill optional

Method
 

  1. In a large bowl, combine the chicken, Greek yogurt, celery, lemon juice, Dijon mustard, salt, and pepper.
  2. Stir until everything is well coated.
  3. Taste and adjust seasoning, adding more lemon or mustard if desired.
  4. Fold in fresh herbs if using.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  6. Serve cold or at room temperature on bread, lettuce wraps, or with crackers.