Greek Yogurt Chicken Salad

Ingredients

• 420 g (3 cups)cooked boneless, skinless chicken breasts, diced
• 300 g (2 cups)seedless red grapes, halved
• 3 medium stalkscelery, diced
• 2 largespring onions, thinly sliced
• 50 g (½ cup)sliced almonds, toasted
• 245 g (1 cup)plain non-fat Greek yoghurt
• 30 ml (2 tablespoons)non-fat milk
• 10 ml (2 teaspoons)honey
• 5 g (1 teaspoon)kosher salt
• 1 g (½ teaspoon)ground black pepper
• 6 g (2 tablespoons)fresh dill, chopped

Instructions

1. 1

   Combine the salad

   Put the diced chicken, halved grapes, celery, spring onions and toasted almonds in a large mixing bowl.

2. 2

   Whisk the dressing

   In a separate bowl, whisk the Greek yoghurt, milk, honey, salt and pepper until smooth.

3. 3

   Dress the chicken

   Pour the dressing over the chicken mixture and toss until everything is coated. Taste and adjust the seasoning if needed.

4. 4

   Chill before serving

   For the best flavour, refrigerate the salad for at least 2 hours or overnight before serving.

5. 5

   Add the dill

   Sprinkle with fresh dill just before serving. Enjoy in sandwiches, on salads or as a dip.

What is Greek yoghurt chicken salad?

Chicken salad is a flexible dish found in many lunch traditions; this version takes a Greek-inspired route with yoghurt, dill and a sweet-and-crunchy mix-ins. Rather than relying on a mayonnaise dressing, it uses plain Greek yoghurt loosened with a little milk.

The contrast is what makes it work: grapes bring sweetness, celery and spring onions add freshness, and almonds provide a toasty crunch alongside the tender chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 28g protein, 29g carbs, 9g fat.

The chicken and Greek yoghurt provide much of the protein, while the grapes contribute carbohydrates and the almonds supply most of the fat. Serve a portion with leafy greens or other vegetables for a more substantial plate with extra freshness.

The ingredients that make it

Chicken: Use cooked, boneless, skinless chicken and dice it into bite-sized pieces so it mixes evenly with the dressing.

Grapes and celery: Halve the grapes and dice the celery for a balance of juicy sweetness and crisp texture.

Yoghurt and dill: Plain non-fat Greek yoghurt forms the creamy base, while fresh dill added at the end gives the salad its herbal finish.

Getting the dressing right

Smooth dressing: Whisk the yoghurt, milk, honey, salt and pepper separately before adding them to the chicken. This helps the honey and seasoning disperse evenly.

Consistency: The milk loosens the thick yoghurt enough to coat the ingredients. Add the dressing to the bowl and toss until the chicken and other ingredients are covered.

Balancing texture and flavour

Keep the crunch: Toasted almonds, crisp celery and sliced spring onions give the soft chicken and creamy dressing more texture. Fold and toss gently so the grapes stay intact.

Taste: The honey adds a little sweetness, while salt and pepper round out the dressing. Check the seasoning after mixing, when the dressing is distributed through the salad.

Why chilling helps

Resting time: The recipe calls for at least 2 hours in the fridge, or overnight, before serving. This gives the flavours time to mingle.

Final touch: Add the chopped dill just before serving, as directed, for a fresh herbal note. The stated 20-minute preparation time does not include the chilling period.

How to serve it

Sandwiches: Spoon the salad into bread or rolls for a filling lunch. It can also be served over salad greens for a lighter-feeling plate.

For sharing: Offer it as a dip with crackers, or serve it alongside extra greens and vegetables. Keep it chilled until ready to eat.

Recipe notes & tips

• Dice the chicken into evenly sized pieces so each bite gets a good mix of ingredients.
• Halve the grapes to make them easier to scoop into sandwiches or onto crackers.
• Whisk the dressing separately until smooth before combining it with the chicken mixture.
• Toast the almonds before mixing them in, as specified, for a fuller toasted flavour.
• Chill for at least 2 hours if you have time for the flavours to develop.
• Sprinkle on the dill just before serving for a fresh finish.

Variations

• Extra herbs: Add more chopped dill at serving time for a stronger herbal flavour.
• More crunch: Keep some toasted almonds aside and scatter them over each portion.
• Greens base: Serve the chicken salad over leafy greens instead of in a sandwich.
• Cracker dip: Spoon it into a serving bowl and offer crackers alongside.
• Savoury balance: Adjust the salt and pepper to taste after tossing the dressing through the salad.

Common mistakes to avoid

• Adding dressing without whisking: Whisk it smooth first so the honey and seasoning are evenly mixed.
• Skipping the chill: Refrigerate for at least 2 hours, or overnight, for the best flavour.
• Adding dill too early: Follow the method and sprinkle it on just before serving.
• Leaving grapes whole: Halve them so they mix more easily with the other ingredients.
• Overmixing: Toss until coated, but handle the grapes gently to keep them from breaking up.

How to store

Store the chicken salad in a covered container in the refrigerator and eat within 3 days. Serve it cold; stir gently before serving if the dressing has settled.

Frequently asked questions