Creamy Greek Yogurt Chicken Salad Recipe
A lighter, tangy twist on classic chicken salad using Greek yogurt and avocado. Packed with fresh herbs, crunchy veggies, and sweet grapes, this dish is perfect for lunch or meal prep.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Mixing
- Cuisine: American
Ingredients
2 cups cooked, shredded chicken
1 cup plain Greek yogurt
1 large avocado, mashed
1/2 cup celery, finely chopped
1/2 cup seedless red grapes, halved
1/4 cup crumbled sharp cheddar (optional)
2 tbsp chopped fresh tarragon
1 small red onion, finely diced
1 clove garlic, minced
1 tbsp lemon juice
3/4 tsp salt
1/2 tsp black pepper
1/4 cup chopped pecans (toasted)
Instructions
Combine Greek yogurt and mashed avocado in a large bowl
Mix in celery, grapes, cheddar (if using), tarragon, red onion, garlic, lemon juice, salt, and pepper
Stir in shredded chicken and chopped pecans
Chill for at least 30 minutes before serving
Serve on crusty bread, in whole-grain wraps, or over mixed greens
Notes
Chicken can be cooked using your preferred method (baked, grilled, or rotisserie)
Storage: Keep in airtight container for up to 3 days
For extra creaminess, add 1/4 cup milk or olive oil
Leftover chicken salad can be frozen for up to 2 months