Greek Yogurt Chicken Salad No Mayo

Make Greek Yogurt Chicken Salad No Mayo

The sharp snap of a celery stalk and the bright, citrusy scent of a freshly squeezed lemon are the first things you'll notice here. I remember the exact Tuesday I ran out of mayo and had a bowl of shredded chicken staring at me. Panic almost set in until I saw that tub of Greek yogurt in the back of the fridge.

I took a chance, threw in some Dijon for kick and honey for balance, and honestly, I’ve never gone back to the heavy stuff.

This version is everything a classic chicken salad should be but with a lighter, cleaner finish that doesn't leave you feeling sluggish. You get the shatter of toasted almonds and the burst of sweet grapes in every bite, all held together by a dressing that is actually good for you.

It's the kind of meal that feels like a reward for choosing the healthy option rather than a compromise.

We've all had those soggy, flavorless salads at deli counters, but we are skipping that drama today. By focusing on the balance of acidity and salt, we make the yogurt shine as a savory base rather than just a breakfast topping.

Trust me, once you taste how the fresh dill and parsley play off the tang of the 2% yogurt, you'll be checking your fridge for yogurt every single time you cook chicken.

The Acid Protein Bind: The lactic acid in Greek yogurt breaks down dense chicken fibers on a microscopic level, creating a more tender mouthfeel. This reaction also allows the herbs and salt to penetrate deeper into the meat than oil based mayo ever could.

Fast Results Planning Flow

This recipe is built for the person who needs lunch ready before the kettle finishes boiling. We aren't doing any actual cooking here assuming you have your chicken ready so it is all about the "chop and drop" method. I usually prep the aromatics while the chicken rests if I've just poached it, ensuring the veggies stay as crisp as possible. If you want a different protein packed lunch, you might also like my Chickpea Tuna Salad recipe for a plant based twist.

Precision is your best friend when you want that "just right" consistency. Use these three checkpoints to ensure success: keep your celery dice to a 1/4 inch uniform size, ensure your chicken is completely chilled before mixing to prevent the yogurt from thinning out, and aim for exactly 0.75 cups of yogurt for that perfect cling to crunch ratio.

It's a simple flow that guarantees a joyful meal every single time.

1. Prep the Aromatics

2. Whisk the Dressing

3. Combine and Chill

Component Analysis and Science

Choosing Quality Ingredients Safely

• 1 lb cooked chicken breast: Shredded or diced. Why this? Provides the lean protein base that absorbs the herb infused dressing perfectly.
  • Substitute: Canned chicken (drained well) or leftover rotisserie chicken works.
• 2 stalks celery: Finely diced. Why this? Provides the essential structural "crunch" and high water content for freshness.
  • Substitute: Diced cucumber (seeds removed) for a similar watery snap.
• 0.25 cup red onion: Minced. Why this? Adds a necessary sharp bite to cut through the creamy yogurt.
  • Substitute: Green onions or shallots for a milder, sweeter onion flavor.
• 0.75 cup plain Greek yogurt (2% fat): Plain only. Why this? The 2% fat provides a velvety mouthfeel that 0% fat lacks.
  • Substitute: Plain Skyr or even a thick cashew yogurt for dairy-free.
• 1 tablespoon Dijon mustard: Smooth variety. Why this? Acts as an emulsifier to help the dressing cling to the chicken.
  • Substitute: Yellow mustard, though it will be more tart and less savory.
• 1 tablespoon lemon juice: Freshly squeezed. Why this? The fresh enzymes brighten the entire flavor profile instantly.
  • Substitute: Apple cider vinegar for a different type of fruity acidity.
• 2 tablespoons fresh dill and parsley: Minced. Why this? Fresh herbs provide the "garden fresh" aroma that makes this salad premium.
  • Substitute: 2 teaspoons of dried herbs if fresh isn't available.
• 1 teaspoon honey: Liquid honey. Why this? It bridges the gap between the tart lemon and the savory onion.
  • Substitute: Maple syrup or agave nectar for a vegan friendly sweetener.
• 0.25 cup slivered almonds: Toasted. Why this? Toasting brings out oils that add a smoky, nutty depth.
  • Substitute: Chopped walnuts or pecans for a richer, fattier crunch.
• 0.5 cup red grapes: Halved. Why this? Provides sweet "flavor bombs" that contrast the salty chicken.
  • Substitute: Dried cranberries or diced apples for a firmer sweet element.
• 0.5 teaspoon sea salt: Fine grain. Why this? Enhances every other ingredient without tasting "salty."
  • Substitute: Kosher salt (use slightly more for the same volume).
• 0.25 teaspoon cracked black pepper: Freshly ground. Why this? Adds a subtle back of-the throat warmth.
  • Substitute: White pepper for a more subtle heat and cleaner look.

Standard Kitchen Equipment List

You won't need anything fussy for this. A solid chef's knife is your most important tool to get those celery stalks and onions into tiny, uniform pieces. I prefer a large glass mixing bowl because it doesn't react with the acid in the lemon juice and yogurt.

A silicone spatula is also helpful to make sure you scrape every last bit of that velvety dressing from the sides of the bowl.

If you are prepping this for the week, grab some airtight glass containers. Glass keeps the salad colder and crisper than plastic does. For the chicken, if you're making it from scratch, I highly recommend an Air Fryer Whole Chicken recipe to get that juicy meat that shreds like a dream.

Simple Mixing Step Sequence

1. Dice the celery. Aim for uniform 1/4 inch pieces to ensure every bite has consistent crunch.
2. Mince the red onion. Chop it as finely as possible so you don't get a huge chunk of raw onion.
3. Halve the red grapes. Slice them lengthwise to prevent them from rolling out of your sandwich or wrap.
4. Whisk the base. In a small bowl, combine 0.75 cup plain Greek yogurt, 1 tablespoon Dijon, 1 tablespoon lemon juice, and 1 teaspoon honey. Note: Mixing the dressing first ensures the honey and salt are evenly distributed.
5. Incorporate the herbs. Fold in 2 tablespoons of minced dill and parsley into the yogurt mixture until the dressing is pale green and fragrant.
6. Add the chicken. Place 1 lb cooked chicken into a large bowl and pour the dressing over it.
7. Fold the ingredients. Use a spatula to coat the chicken until every shred is glossy and velvety.
8. Add the texture. Toss in the diced celery, minced onion, 0.25 cup toasted almonds, and halved grapes.
9. Season the salad. Sprinkle 0.5 teaspoon sea salt and 0.25 teaspoon black pepper over the top and give one final stir.
10. Chill the mixture. Let it sit in the fridge for 30 minutes until the flavors have melded and the salad is cold.

Fixing Common Texture Issues

The most common hurdle with a yogurt based salad is moisture management. Because yogurt has a higher water content than mayo, it can occasionally turn runny if handled improperly. But don't worry, these are easy fixes that don't require you to start over.

Solving a Watery Base

If your salad looks like soup after an hour, it usually means the veggies released their juices too early. This happens most often with grapes or if the chicken was still warm. You can save it by stirring in an extra tablespoon of yogurt or a teaspoon of ground flaxseeds to absorb the excess liquid without changing the flavor.

Adjusting the Tartness

Sometimes a specific brand of yogurt is more "zingy" than others. If the salad tastes too sour, don't reach for more salt. Instead, add another half teaspoon of honey. The sugar will neutralize the perception of acid on your tongue instantly.

Common Mistakes Checklist

• ✓ Never use fat free yogurt; it lacks the emulsifiers needed to stay creamy.
• ✓ Pat your celery dry after washing to prevent diluting the dressing.
• ✓ Don't skip the honey; it is the chemical bridge between the tart yogurt and savory salt.
• ✓ Avoid using pre shredded chicken that is too dry; rotisserie meat is usually best.
• ✓ Only add the almonds right before serving if you want maximum "shatter" crunch.

Scaling for Large Groups

When you're scaling this down for a single serving, use about 4 ounces of chicken and just a dollop of yogurt. It is one of those forgiving recipes where you can eyeball the "extras" like grapes and nuts.

If you are halving the recipe, just remember to use a very small bowl so the dressing doesn't get lost on the surface of a large container.

For big batches think 2x or 3x it is best to keep the components separate until the morning of the event. While the chicken and dressing mingle beautifully, the celery and almonds can lose their snap over 24 hours. If you're hosting a big family dinner, this pairs wonderfully with a warm One Pan Lemon recipe as part of a larger spread.

Debunking Common Kitchen Myths

One big myth is that Greek yogurt is a 1:1 flavor swap for mayo. It isn't. Mayo is pure fat and salt, while yogurt is protein and acid. If you just swap them without adding a sweetener like honey or a stabilizer like mustard, the result will be unpleasantly sharp.

You have to build the flavor profile to accommodate the yogurt's unique chemistry.

Another misconception is that you can't freeze chicken salad. While you technically can, the yogurt will separate and grain once thawed. The "velvety" texture we worked so hard for will turn into a watery mess. It’s always better to eat this fresh within a few days.

Storage and Waste Tips

Keep this salad in an airtight container in the coldest part of your fridge (usually the back) for up to 3 days. After day three, the celery begins to lose its cell structure and will release water into the dressing. If you notice a little liquid on top, just give it a quick stir to re incorporate everything.

Don't toss those celery leaves! Finely chop the tender inner leaves and toss them into the salad along with the parsley; they have a concentrated celery flavor that is incredible. If you have leftover red onion, pickle it in a little lemon juice and salt it makes a fantastic topping for your next sandwich or even a One Pot Chicken recipe.

Presenting Your Final Dish

For a family friendly lunch, I love serving this in large butter lettuce cups. The soft, flexible leaves cradle the salad perfectly and keep things low carb. If you want something more substantial, a toasted croissant provides a buttery, flaky contrast to the tangy yogurt.

The key is to add a sprig of fresh dill on top right before serving to give it that "just made" look.

If you're taking this to a potluck, serve it in a chilled glass bowl. You can even place that bowl inside a larger bowl filled with ice to keep the yogurt dressing crisp and refreshing. Scatter a few extra toasted almond slivers on top just before the guests arrive so they see that beautiful texture right away.

It’s all about those small touches that make a simple meal feel joyful and special.