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High Protein Greek Yogurt Chicken Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken
  • cup ½plain Greek yogurt
  • ½ Tbsp Dijon mustard
  • cup ½chopped celery
  • cup ¼diced red onion
  • cup ½halved grapes or chopped apple
  • 2 Tbsp chopped almonds or pecans
  • 2 –3 Tbsp chopped parsley

Method
 

  1. Step 1: Shred the Chicken: Rotisserie chicken makes this almost effortless — pull the meat off the bone while it’s still slightly warm, because it shreds more cleanly. If you’re cooking from scratch, simmer chicken breasts in lightly salted water for 12–14 minutes or bake them at 400°F for 15–18 minutes, depending on thickness. Let them cool just enough to handle, then shred with forks or a mixer. Tip: Leave a few larger chunks for a nice “bite” instead of shredding everything too fine.
  2. Step 2: Chop the Veggies, Fruit & Nuts: Slice the celery thin for crispness, finely dice the red onion so it blends smoothly without overpowering, and halve the grapes (or chop apples) to add sweetness. Roughly chop almonds or pecans so they keep some texture. Take your time here — the mix of crunch, sweetness, and bite is what makes this salad feel bright and balanced. Tip: Pat grapes or apples dry after rinsing to keep excess moisture out of the salad.
  3. Step 3: Make the Creamy Yogurt Dressing: In a medium bowl, whisk together Greek yogurt, Dijon, salt, pepper, and a small squeeze of lemon if you like a brighter flavor. The dressing should look thick, smooth, and glossy — not watery. If it feels thin, add a spoonful more yogurt or reduce the lemon. Optional boost: A pinch of garlic powder or fresh dill gives the dressing a cozy, homemade touch.
  4. Step 4: Fold Everything Together: Add shredded chicken, chopped veggies, nuts, and fruit into the bowl with the dressing. Use a spatula or wooden spoon to fold gently — mixing too aggressively breaks down the chicken and makes everything mushy. Taste the salad and adjust. A little extra salt, a small grind of pepper, or a squeeze of lemon often makes the flavors pop. Tip: If it looks a bit thick right after mixing, it usually loosens slightly as it chills.
  5. Step 5: Chill: Let the salad rest in the fridge for 10 minutes. This tiny pause helps the yogurt meld with the chicken and lets the flavors round out. But if you’re already starving? Serve it right away. It’ll still be delicious — just a little “younger” tasting.