Greek Yogurt Chicken Salad Recipe From Scratch

This greek yogurt chicken salad is my go-to for a high-protein lunch that comes together in 10 minutes. Mayonnaise leaves the salad dense and heavy, but Greek yogurt keeps it creamy and light without the extra fat. My version uses dill, kalamata olives, and feta for a Mediterranean flavor that stands out.

Why This Greek Yogurt Chicken Salad Works

Plain full-fat Greek yogurt delivers the same creaminess as mayo but adds protein and a bright, tangy finish. The texture holds together well in a sandwich or scooped over greens. I use it every week for meal prep because it stays fresh in the fridge for four days.

The greek twist comes from kalamata olives, crumbled feta, and fresh dill. Those three ingredients pull the chicken salad into Mediterranean territory. The olives add a briny punch, the feta adds salt and creaminess, and the dill keeps the whole salad tasting fresh.

Lemon juice is the binding ingredient that ties everything together. It brightens the yogurt base and cuts through the richness of the feta. A single squeeze of fresh lemon changes the entire flavor profile.

Ingredients

• 2 cups cooked chicken breast, shredded (about 2 medium breasts)
• 1/2 cup plain full-fat Greek yogurt
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup kalamata olives, roughly chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

What You Need for Greek Yogurt Chicken Salad

Greek yogurt — use plain, full-fat Greek yogurt for the creamiest texture. Low-fat versions water out over time and make the salad runny by day two.

Cooked chicken breast — shredded rotisserie chicken works perfectly here. Poaching two chicken breasts in salted water for 15 minutes is the easiest scratch method. Both deliver tender, pull-apart texture.

Celery — adds crunch and freshness without competing flavors. Dice it small so every bite has some crunch without large chunks taking over.

Kalamata olives — these are briny and slightly fruity, which is the flavor that makes this a greek-style chicken salad rather than a classic one. Black olives from a can are milder and can substitute in a pinch.

Feta cheese — crumbled feta adds salt and a creamy, tangy bite. If you are watching sodium, reduce the added salt to a pinch and let the feta season the salad.

Fresh dill — dill is the herb that ties the Greek character of this salad together. Fresh dill has a cleaner flavor, but dried dill at 1/3 the amount works well year-round.

Lemon juice — fresh is best. It brightens the yogurt and keeps the salad from tasting heavy. Bottled lemon juice has a flat, slightly metallic note that dulls the flavors.

How to Make Greek Yogurt Chicken Salad

1. Shred the cooked chicken into bite-sized pieces. Pull it apart with two forks or your hands.
2. Add the Greek yogurt, lemon juice, garlic powder, salt, and black pepper to a large bowl. Stir to combine.
3. Add the shredded chicken, celery, red onion, kalamata olives, feta cheese, and dill.
4. Fold everything together gently until the chicken is fully coated in the yogurt dressing.
5. Taste and adjust salt, pepper, or lemon juice as needed.
6. Serve immediately or chill for 30 minutes before serving for best flavor.

Greek Yogurt Chicken Salad Variations

Greek Yogurt Chicken Salad With Grapes

Add 1/2 cup of halved red grapes for a sweet-tart contrast against the briny feta and olives. The grapes add juice and a pop of color. This version pairs especially well with croissants or butter lettuce cups.

Spicy Greek Chicken Salad

Add 1/4 teaspoon crushed red pepper flakes and a teaspoon of harissa paste to the yogurt base. The heat plays off the cool yogurt and salty feta in a way that works surprisingly well. Serve this version on a toasted pita with sliced cucumber.

Greek Yogurt Chicken Salad Without Mayo or Feta

Skip the feta and double the dill to keep the salad dairy-light. Use an extra squeeze of lemon juice to compensate for the salt the feta normally adds. This version still has a full Greek flavor profile and is lower in calories per serving.

Avocado Greek Chicken Salad

Fold in half a diced ripe avocado just before serving. The avocado adds creaminess and healthy fats without changing the Greek character of the salad. This version is especially satisfying served over a bed of romaine with a drizzle of olive oil.

Tips for the Best Greek Yogurt Chicken Salad

• I always use full-fat Greek yogurt — the extra fat holds the texture overnight and keeps the salad from separating.
• Chilling the salad for 30 minutes before serving lets the dill and garlic infuse into the yogurt dressing.
• Shred the chicken while it is still slightly warm — it pulls apart cleaner and absorbs the dressing better.
• Pat the kalamata olives dry before chopping — excess brine can make the salad watery if left unchecked.
• Taste before adding salt — feta is already quite salty, so season at the end rather than the beginning.
• Red onion can be soaked in cold water for 5 minutes before adding — this mellows the raw bite without losing the onion flavor.

Make Ahead & Storage

This greek yogurt chicken salad keeps well in the fridge for up to four days in an airtight container. I make a full batch on Sunday for quick weekday lunches. The dill flavor deepens after the first day, and the salad actually tastes better on day two.

Freezing is not recommended — the Greek yogurt breaks down and the celery turns soft after thawing. If you want to meal prep further ahead, cook and shred the chicken in advance, then assemble the salad the day before you plan to eat it. Keep it sealed tight and the texture stays firm and creamy through day four.

Common Questions

Can I use Greek yogurt instead of mayo in chicken salad?

Yes. Plain full-fat Greek yogurt is a direct 1:1 swap for mayonnaise in chicken salad. It gives a similar creamy coating but with a tangier flavor and more protein per serving. Full-fat versions work better than low-fat for holding texture.

What kind of chicken works best in greek yogurt chicken salad?

Rotisserie chicken is the fastest option — shred the breast and thigh meat for the most flavor. Poached chicken breast is the cleanest-tasting option if you want full control over seasoning. Avoid canned chicken, which has a soft, compressed texture that does not hold up well.

How long does greek yogurt chicken salad last in the fridge?

It lasts four days in an airtight container. The yogurt dressing stays creamy through day four without separating. Give it a stir before serving if it has been sitting for more than a day.

What do you serve with greek yogurt chicken salad?

I serve it on toasted sourdough, in butter lettuce cups, stuffed into a pita, or scooped over a bed of arugula. It also works as a dip with pita chips or cucumber slices if you want something lighter than a sandwich.

This greek yogurt chicken salad is the recipe I make when I want something filling, high-protein, and fast. Save this recipe and try it for your next meal prep day.