Greek Yogurt Chicken Salad | Sarah Wyland
Food | Recipes

Recipe: Greek Yogurt Chicken Salad

A couple of weeks ago, I posted a photo of my Greek Yogurt Chicken Salad on my Instagram stories and received a dozen or so DMs asking for the recipe. After sending it to a few folks, I told the ‘gram I would take some more photos and post the recipe on my blog. 

Well, I told a half lie. 

I didn’t take any more photos. 

I ate it all before it ever occurred to me to take photos. 

But I’m still delivering on the recipe, so hopefully this will get me off the hook. 

I love this chicken salad because the use of Greek yogurt instead of mayonnaise makes it not only lighter, but even more packed with protein. I ate mine over a bed of romaine, but it’s also delicious as a sandwich or in a wrap. 

Without further ado, my Greek Yogurt Chicken Salad.

Full disclosure: I didn’t really measure anything, so these are approximations. 

Ingredients:

  • 4-5 chicken breasts, cooked and shredded 
  • 1-2 cups of plain, non-fat Greek yogurt (to taste)
  • 1 cup of red grapes, halved 
  • 2-3 celery stalks, diced (to taste)
  • ½ cup of chopped walnuts 
  • Salt & pepper to taste 

Directions: 

  1. Cook and shred chicken. My favorite method is to put the chicken breasts in my crockpot and cook on high for 3-4 hours. It might be tempting to add water or chicken broth, but there’s no need – the chicken will cook in its own juices! 
  2. Slice red grapes in half and chop celery stalks. I don’t love celery, but I like the crunch so I tend to stay closer to two stalks. You can add more or less grapes to taste as well. 
  3. Add shredded chicken and the rest of ingredients to a big bowl. Start with one cup of Greek yogurt and go from there. How much you use depends on how creamy you want your chicken salad. I don’t love super creamy, so I use 1 to 1-½ cups depending on how much chicken I have. 

That’s it. 

Super simple.

You can add or take away ingredients to fit your taste buds. I like texture, so I might add more walnuts on occasion. I’ve also used apricots instead of red grapes and it was to die for (highly recommend serving with chutney!). 

Forgive me for having just the one photo. I’ll try to do better with the next recipe I share! 

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