There's a reason chicken salad has stuck around as a lunchtime classic for generations! It's quick, it's satisfying, and it somehow always tastes like home. This Classic Chicken Salad keeps all of that nostalgic charm while giving it a simple, dietitian-approved upgrade. In fact, I often prep chicken salads for lunch during the week because it is so easy and a great source of protein for lunch!
If you've been following along for a while, you already know I have a serious thing for chicken salad. I've shared everything from my Healthy BLT Chicken Salad to a Southwest Chicken Salad, a Tandoori Chicken Salad, and even a Creamy Hot Honey Chicken Salad, so it was honestly about time I gave you the classic version, too! Between meal prepping for my own family and creating healthy recipes for a living, chicken salad has become one of my most-made lunches. It's fast, endlessly customizable, and travels well for busy days.
This classic chicken salad recipe leans on all the familiar flavors you grew up with (celery, red onion, a little Dijon, a squeeze of lemon), but swaps traditional mayo for plain Greek yogurt to add extra protein and cut back on saturated fat, without losing any of that creamy, tangy texture we all love.
Nutrition at a Glance
- 💪 Protein: Greek yogurt and chicken breast team up to deliver a hefty dose of protein, which helps keep you full and supports muscle maintenance.
- 🥬 Fiber: Celery and red onion add a bit of fiber and crunch, supporting digestion and helping round out the meal.
- ❤️ Heart Health: Swapping mayo for Greek yogurt significantly cuts back on saturated fat, which is a win for heart health.
- 🦴 Calcium: Greek yogurt also contributes calcium, important for bone strength.
Ingredients You Need
- Cooked chicken: I like to use shredded chicken here, but rotisserie chicken, leftover chicken, or homemade crockpot chicken all work beautifully here.
- Whole-milk Greek yogurt: My go-to swap for mayo. It keeps the salad creamy while boosting protein. If you like a bit more richness, you can do half yogurt, half mayo.
- Celery: Adds the classic crisp crunch chicken salad is known for. No good substitute for the texture, but you can leave it out if you're not a fan.
- Red onion: Brings a little sharp bite and color. Green onion or shallot works well as a milder substitute.
- Fresh dill or parsley: Adds a fresh, herby note. Feel free to swap in chives or tarragon if that's what you have on hand.
- Dijon mustard: Adds tang and depth. Yellow mustard works in a pinch, though the flavor will be a bit milder.
- Lemon juice: Brightens everything up and balances the creaminess.
- Salt and black pepper: Simple seasoning to tie it all together. Adjust to taste.
Dietary Substitutions
- Gluten-Free: This recipe is naturally gluten-free as written. Just double-check your Dijon mustard label, and serve with gluten-free bread or crackers.
- Dairy-Free: Swap the Greek yogurt for a plain, unsweetened dairy-free yogurt (coconut or almond-based work well), or use dairy-free mayo instead.
How to Make Healthy Chicken Salad with Greek Yogurt
Step 1: If your chicken isn't already cooked, prep some shredded chicken. Rotisserie or leftover chicken works just as well and skips this step.
Step 2: To a large bowl, add the chicken, celery, red onion, Greek yogurt, Dijon, lemon juice, salt, pepper and herbs, then fold everything together until evenly coated.
Step 3: Taste and adjust the salt and pepper. For the best flavor, chill for at least 20 minutes before serving so everything melds. Serve and enjoy!
Dietitian Tips for Success
- Use full-fat Greek yogurt for the best texture. Nonfat yogurt can taste a bit tangy and thin, while whole-milk Greek yogurt gives you that classic creamy flavor without watering down the dressing.
- Double the batch and freeze portions of cooked chicken. While the finished classic chicken salad doesn't freeze well because of the yogurt, you can freeze extra shredded chicken in individual portions. That way, chicken salad is only a quick mix-together away on busy weeknights.
- Add extra veggies to stretch the fiber. If you want more volume and fiber without more prep, fold in some diced cucumber, shredded carrot, or halved grapes. It's an easy way to round out the nutrition without changing the classic flavor much.
How to Serve Classic Chicken Salad
This classic chicken salad with Greek yogurt is endlessly versatile. My favorite way to eat it is piled onto whole grain crackers for a quick, no-cook lunch, but it's just as good scooped onto a sandwich with sourdough or a croissant, stuffed into a wrap, or spooned over a bed of greens for a lighter meal.
For a full lunch spread, pair it with some fresh fruit, veggie sticks, or a cup of soup, like this Creamy Roasted Red Pepper and Gouda Soup, on cooler days.
Storage Suggestions
Store leftover healthy chicken salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a quick stir before serving, since the dressing can settle a bit as it sits.
I don't recommend freezing this recipe, since the Greek yogurt-based dressing tends to separate and turn watery once thawed, which affects the texture.
Frequently Asked Questions
Traditional chicken salad usually starts with cooked, shredded or diced chicken mixed together with mayonnaise, along with crunchy add-ins like celery and onion, plus seasonings such as salt, pepper, and sometimes mustard or herbs. Some versions also include grapes, nuts, or hard-boiled egg for extra texture and flavor.
The healthiest way to make chicken salad is to swap the mayonnaise for plain Greek yogurt (or a mix of the two), which cuts back on saturated fat while adding extra protein. Loading it up with veggies like celery, onion, or bell pepper also boosts fiber and nutrients without adding many calories.
More Salad Recipes to Try
- Healthy Cauliflower Potato Salad
- Hamburger Chicken Salad
- Dill Pickle Egg Salad
- Cranberry Chicken Salad
- Avocado and Corn Couscous Salad
Classic Chicken Salad with Greek Yogurt
Ingredients
- 3 cups cooked chicken shredded or diced (about 1½ lb)
- ½ cup plain whole-milk Greek yogurt
- 1 cup celery finely diced
- ¼ cup red onion finely diced
- 2 tablespoons fresh dill or parsley chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- If your chicken isn't already cooked, add the breasts to a crockpot with a splash of broth or water and a pinch of salt. Cook on high for 3 hours or low for 5 to 6 hours, until the chicken shreds easily and reaches 165°F. Shred with two forks and let cool. Rotisserie or leftover chicken works just as well and skips this step.
- To a large bowl, add the chicken, celery, red onion, Greek yogurt, Dijon, lemon juice, salt, pepper and herbs, then fold everything together until evenly coated.
- Taste and adjust the salt and pepper. For the best flavor, chill for at least 20 minutes before serving so everything melds.
Notes
- Use rotisserie or leftover chicken to skip the cooking step and save time.
- For the best flavor, chill the salad for at least 20 minutes before serving so the dressing has time to meld.
- Store in an airtight container in the fridge for up to 3–4 days. Give it a stir before serving.
- This recipe isn't freezer-friendly, as the Greek yogurt dressing can separate once thawed.
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