Greek Yogurt Chicken Salad
Updated Jul 05, 2025
This creamy Greek yogurt chicken is mayo-free and made with diced chicken, apples, and celery in a fresh dill Greek Yogurt dressing.
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This Yogurt Chicken Salad recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.
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Make Greek Yogurt Chicken Salad for dinner!
I used to think chicken salad needed mayo to taste good, but this Greek yogurt chicken salad proved me wrong. It’s creamy and actually is light enough to eat for lunch without needing a nap after. I’ve made this Greek yogurt chicken salad with leftover rotisserie chicken, Pan Seared Chicken Breasts, Grilled Chicken Tenders whatever I’ve got and it always works.
The yogurt, lemon, and dill add fresh flavor, and the chopped green apple gives it crunch and sweetness. I usually serve it in lettuce cups if I’m trying to keep it light, but it’s just as good piled onto bread or eaten straight out of the bowl with a fork.
Happy Cooking!
– Yumna
Yogurt Chicken Salad Ingredients
- Chicken: I like to use Grilled Lemon Chicken for this recipe. You can also cook your chicken breasts in the air fryer.
- Apples: I prefer to use green apples in this chicken salad because they’re tart and crisp. You could also use Honeycrisp, or Envy apples. It’s important that the apple doesn’t turn mushy when it’s chopped and holds up well in the salad. Here’s a quick tutorial on how to cut an apple.
- Greek Yogurt: Instead of using mayonnaise in this salad dressing, try yogurt. I use Organic Plain Whole Milk Stonyfield Greek Yogurt. It has a similar texture to mayo, but with less fat and fewer calories, so it’s an easy swap. This yogurt also has billions of probiotics, zero artificial flavors, zero artificial sweeteners, and zero preservatives. Plus, it has a rich and unique flavor because it’s made with milk from cows that graze naturally on lush grass.
- Butter lettuce: I like serving this yogurt chicken salad in butter lettuce cups. You can also serve it on a croissant, dinner roll, or your favorite sandwich bread.
- Celery: For crunch and a touch of sweetness. Here’s a quick tutorial on how to cut celery.
- Dill: Fresh dill is my favorite herb to use in this recipe, but you could also use parsley or chives.
- Green onions: I like to add both the white and green parts for more texture. Here’s how to cut green onions.
- Dijon mustard: It’s tangier and spicier than regular mustard.
- Lemon: Here’s how to juice a lemon, even if you don’t have any equipment.
- Seasonings: Salt and pepper to taste.
Recipe Video Tutorial
How to Make Greek Yogurt Chicken Salad
Greek Yogurt Chicken Salad Recipe
This creamy Greek yogurt chicken is mayo-free and made with diced chicken, apples, and celery in a fresh dill Greek Yogurt dressing.
Video
Ingredients
- ½ cup Stonyfield Whole Milk Plain Greek Yogurt
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill chopped
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups chicken breast prepared and diced
- ½ cup green apple finely chopped
- ¼ cup celery finely chopped
- ¼ cup green onion finely chopped, both light and dark green parts
- 8 butter lettuce cups or 8 slices of whole wheat bread for serving
Instructions
- In a large bowl, stir together the yogurt, lemon juice, dill, Dijon mustard, salt, and black pepper. Mix until everything is well incorporated.
- Add the diced chicken, apple, celery, and green onions. Gently fold all the ingredients together until the chicken is well coated in the dressing. Serve immediately or refrigerate until ready to serve.
- To serve, scoop a ¼ – ½ cup of the chicken salad into the center of a lettuce cup or spread on top of a slice of bread.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 90kcal, Carbohydrates: 3g, Protein: 14g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 39mg, Sodium: 196mg, Potassium: 203mg, Fiber: 1g, Sugar: 2g, Vitamin A: 579IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Add grapes. Traditional chicken salad often includes grapes. You could swap the apples for grapes, or try a mixture of both fruits.
- Add nuts. Toasted walnuts, toasted pecans, or toasted almonds would be a great addition. Add them right before serving the chicken salad so they stay nice and crunchy.
- Turn it into a wrap. Try serving the chicken apple salad on a large flatbread, tortilla, or pita bread pocket.
- Serve it as a chunky dip. It tastes great with pita chips!
Recipe Tips
- Chop everything small and into similar sizes. This helps incorporate the flavors into every bite and helps the chicken and vegetables bind to the yogurt.
- Use full-fat plain Greek yogurt. Since we’re using yogurt instead of mayo, I recommend full-fat yogurt instead of 2% or low-fat. It makes the dressing thicker and creamier.
- Taste as you go. When you make chicken salad without mayo, it may be under-salted. Season the dressing to your taste with extra salt, pepper, or lemon juice as needed. The flavors should be bright and bold!
- Make the chicken salad ahead of time. This is one of those recipes that gets better as it sits. I recommend making it at least an hour in advance to let the flavors meld together and the dressing coat everything.
Serving Ideas
- Sandwich: Avocado Sandwich, Turkey Panini, Veggie and Hummus Sandwich
- Seafood: Lemon Parsley Baked Cod, Blackened Salmon, Grilled Mahi Mahi with Avocado Salsa
- Fresh fruit: Grilled Fruit Kabobs, Lebanese Fruit Cocktail, Fruit Pizza
Comments
I live in the Arizona desert and I am always looking for a cool little-to-no stovetop recipe. I used leftover roasted chicken and followed the recipe exactly. I did add a dill pickle spear chopped like the celery and apple. Absolutely delicious and perfect for a hot day. Served it on oat nut bread with Romaine lettuce. What a great recipe and way to use up leftover chicken.
Aww, so glad you liked it!! Love that you added pickle, that sounds so good. Thank you, Kevin!
Dear Yumna ,
I really loved this incredible recipe, it was very delicious
Thank you
So glad you enjoyed it!
TRY THIS RECIPIENT NOW. I am on a journey to lose more weight and this recipe is SOO GOOD! It is so delicious yet healthy and it’s great for a lunch or a great way to impress friends for a side @ barbecues. I used Yumna’s poach chicken tutorial recipe to cook the chicken and it tastes THAT much better. LOVE THIS RECIPE!!
Thank you so much! That is amazing!!
I’ve made this recipe 2x this week! Perfect in a wrap, sandwich, or lettuce cup. SO good!
That’s amazing! I love that you’re enjoying this recipe!
Tried this recipe. Changed a few things because it’s what I had. Used organic red apples. Tarragon instead of dill. Added 1 tbsp of Mayo and small quartered cherry tomatoes. It is a great way to use leftover chicken. Delicious. Fresh. Crunchy. Low cal. Great summer meal.
Glad you were able to make this with what you had on hand and enjoyed!
Nice recipes
Thank you so much!