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Greek Yogurt Chicken Salad

This Greek yogurt chicken salad is a super delicious lightened-up version of a classic, and it's filled with lots of texture and flavor!

Course Main Course, Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Molly | Spices in My DNA


  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 3/4 cup plain Greek yogurt (I used 0%, but 2% or full-fat would yield a creamier, richer result)
  • juice of ½ a lemon
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped walnuts or almonds, toasted (I used a mixture of the two)
  • 1/2 cup diced celery
  • 1/3 cup diced red onion
  • 1/3 cup dried cherries or cranberries
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh dill


  1. Season chicken breasts with a few pinches of salt and pepper. Heat a medium skillet over medium-high heat and add the olive oil. Cook chicken breasts for 3-4 minutes per side or until cooked through. Set aside to cool.

  2. In medium bowl, mix together the Greek yogurt, lemon juice, dijon, garlic powder, salt, and pepper until combined. Set aside.

  3. Once chicken is cool, cut into bite-size chunks. Place chicken in a large bowl and add Greek yogurt mixture. Stir to combine. Add nuts, celery, red onion, dried cherries, parsley, and dill and stir again to combine.

  4. Serve with crackers, on a sandwich, toast, or by itself!