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Close-up of thick and creamy Greek yogurt chicken salad with visible chicken, celery, green onion, and parsley.

Greek Yogurt Chicken Salad (Easy No-Mayo Recipe)

This creamy Greek yogurt chicken salad combines cooked chicken, celery, green onion, lemon, mustard, and fresh herbs for an easy no-mayo lunch. Serve it in sandwiches, wraps, lettuce cups, or meal prep boxes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad
  • 3 cups cooked chicken Fully cooled, chopped or shredded
  • 3/4 cup plain Greek yogurt Use a thick, unsweetened variety
  • 1 tbsp Dijon mustard Use an alcohol-free variety when required
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt Plus more to taste only if needed
  • 1/4 tsp ground black pepper
  • 1/2 cup celery Finely diced
  • 1/4 cup green onion Thinly sliced
  • 2 tbsp fresh parsley or dill Finely chopped
  • 1 tsp cold water Use only if needed, adding 1 teaspoon at a time; do not exceed 1 tablespoon
Optional Variations
  • 1/2 cup seedless grapes Halved and dried thoroughly
  • 1/2 cup apple Finely diced
  • 1/4 cup sliced almonds Toasted

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Airtight storage container

Method
 

Prepare the Chicken Salad
  1. Make sure the cooked chicken is completely chilled. Chop or shred it into bite-sized pieces.
  2. Add the Greek yogurt, Dijon mustard, lemon juice, garlic powder, kosher salt, and black pepper to a large mixing bowl. Whisk until smooth and evenly combined.
  3. Taste the dressing before adding more salt. Prepared or seasoned chicken may contribute additional sodium.
  4. Add the chilled chicken, finely diced celery, sliced green onion, and chopped parsley or dill to the dressing.
  5. Fold gently until the dressing evenly coats the chicken and vegetables. Avoid aggressive mixing, which can make the chicken salad pasty.
  6. Cover and refrigerate briefly when possible to allow the flavors to combine.
  7. Check the consistency after chilling. If the salad is too thick, stir in 1 teaspoon of cold water. Repeat only as needed, using no more than 1 tablespoon total.
  8. Taste and adjust the salt and black pepper before serving.
  9. For a sweeter or crunchier variation, gently fold in the grapes, diced apple, or toasted almonds after completing the base recipe.

Notes

Chicken: Use fully cooked and completely cooled chicken. Leftover baked, grilled, or poached chicken works well. Rotisserie or drained canned chicken may also be used, but taste it before adding extra salt.
Greek yogurt: Choose plain, unsweetened, thick Greek yogurt. Flavored or vanilla yogurt is not suitable for this savory recipe.
Texture: Chopped chicken creates a chunkier salad, while shredded chicken absorbs more dressing. Fold gently to avoid a pasty consistency.
Meal prep: Store bread, crackers, wraps, and lettuce separately so they remain crisp.
Storage: Refrigerate the chicken salad promptly in an airtight container at 40°F or below and use it within 3 to 4 days. Freezing is not recommended because the yogurt may separate and the vegetables may soften.
Food safety: Chicken cooked from raw must reach an internal temperature of 165°F or 74°C before cooling and adding it to the salad.