Fresh Chicken Salad with Greek Yogurt Dressing

Fresh Chicken Salad with Greek Yogurt Dressing

This chicken salad swaps mayo for Greek yogurt, making it lighter yet still creamy and satisfying. Tossed with crisp vegetables, tender chicken, and a tangy yogurt dressing, it’s perfect as a main dish, sandwich filling, or even wrapped in pita.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

For the Salad

2 cups cooked chicken breast or thighs, diced or shredded

1 cup cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, finely chopped

½ cup celery, diced

½ cup red bell pepper, diced

¼ cup Kalamata olives, sliced

¼ cup feta cheese, crumbled

2 tbsp fresh parsley or dill, chopped

For the Greek Yogurt Dressing

1 cup plain Greek yogurt

2 tbsp olive oil

1 ½ tbsp lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

½ tsp dried oregano

Salt & black pepper, to taste

Instructions

Cook Chicken (if needed)

Boil, grill, or pan-sear chicken until fully cooked, then let it cool before dicing or shredding.

Make the Dressing

In a small bowl, whisk Greek yogurt, olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper until smooth.

Assemble Salad

In a large bowl, combine chicken, cucumber, tomatoes, onion, celery, bell pepper, olives, feta, and parsley.

Toss & Serve

Pour dressing over the salad and mix gently until everything is coated.

Serve chilled as a salad bowl, or use as filling for sandwiches, pita wraps, or lettuce cups.

Notes & Tips

Shortcut: Use leftover rotisserie chicken to save time.

Creamier: Add 1–2 tbsp of tahini or avocado to the dressing.

Extra crunch: Toss in sunflower seeds, walnuts, or almonds.

Make ahead: Salad keeps well for 2–3 days in the fridge, but add cucumbers just before serving to avoid excess water.

Frequently Asked Questions 

Q: Can I use flavored Greek yogurt?
A: Best to use plain, unsweetened Greek yogurt for balance.

Q: Can this be made low-carb?
A: Yes, serve in lettuce wraps instead of bread or pita.

Q: What proteins can replace chicken?
A: Try tuna, salmon, shrimp, or even chickpeas for a vegetarian version.

Nutritional Information 

Calories: 290 kcal

Protein: 28 g

Carbs: 9 g

Fat: 16 g

Fiber: 2 g