Easy Greek Yogurt Chicken Salad
This Easy Greek Yogurt Chicken Salad is fresh, creamy, and packed with protein! Perfect for a quick lunch or light meal with a zesty, vibrant flavor.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup Greek yogurt
- 1/2 cup cucumber diced
- 1/2 cup tomatoes diced
- 1/4 cup red onion finely chopped
- 1/4 cup celery diced
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
Prepare the Chicken
- Start with shredded cooked chicken. Use leftover chicken breast or rotisserie chicken. Shred into bite-sized pieces for even mixing and easy eating.
Chop the Vegetables
- Dice cucumber, tomatoes, celery, and finely chop red onion. These fresh veggies add crunch and moisture, balancing the creamy yogurt texture.
Mix the Dressing
- In a large mixing bowl, combine Greek yogurt with fresh lemon juice, chopped dill, salt, and pepper. Stir well to create a smooth and tangy dressing.
Combine Everything
- Add shredded chicken and chopped vegetables into the bowl with the dressing. Gently fold everything together until all ingredients are evenly coated.
Chill and Serve
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled on its own, with whole grain bread, or stuffed into pita pockets.
Notes
- Use seeded or patted-dry cucumber to prevent watery salad.
- Gently fold ingredients to keep chicken pieces intact and maintain texture.
- Chill salad before serving for best flavor development.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing.
- Customize by adding nuts, fruits, or swapping herbs for variety.