Make this healthy chicken salad using Greek yogurt instead of mayonnaise for a creamy, high-protein lunch option that is ready fast.
Author:kate
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings 1x
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup plain Greek yogurt (full-fat or 2% recommended for best texture)
1/2 cup celery, finely chopped
1/4 cup red onion, finely minced
1/4 cup grapes, halved (optional)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
Place the shredded chicken in a medium mixing bowl.
In a separate small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth. This mixture creates your creamy, mayo-free dressing.
Pour the yogurt dressing over the shredded chicken.
Add the chopped celery, minced red onion, and halved grapes (if using) to the bowl.
Use a spoon or spatula to gently fold all ingredients together until the chicken is evenly coated and the salad is creamy. Avoid overmixing.
Stir in the fresh parsley, if desired.
Taste the salad and adjust salt, pepper, or lemon juice as needed.
Serve immediately, or cover and chill for at least 30 minutes to allow flavors to meld.
Notes
For the creamiest texture, use full-fat Greek yogurt. Low-fat yogurt can sometimes result in a thinner consistency.
If you prefer a tangier flavor, add 1 teaspoon of white wine vinegar along with the lemon juice.
This salad is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 4 days.
Serve this high protein chicken salad on whole-wheat bread, in lettuce cups, or with whole-grain crackers for a light lunch.