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