Greek Yogurt Chicken Salad: A Healthy, High-Protein Lunch You’ll Love
This Greek Yogurt Chicken Salad is a healthy, creamy, and protein-packed recipe made with shredded chicken, crisp celery, sweet apples, crunchy pecans, and a tangy Greek yogurt dressing. Perfect for meal prep, sandwiches, wraps, or salads.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
2½ cups cooked shredded chicken (about 1 pound)
½ cup plain non-fat Greek yogurt
1 tablespoon fresh parsley, finely chopped
½ cup celery, finely diced
1 cup apple, chopped
¼ cup pecans, chopped
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt
Instructions
1. Cook the chicken by boiling it for 10 to 14 minutes until fully cooked, or use shredded rotisserie chicken to save time.
2. While the chicken cooks, finely chop the parsley, celery, apple, and pecans.
3. Allow the cooked chicken to cool slightly, then shred it using two forks.
4. Add the shredded chicken, chopped parsley, celery, apple, pecans, garlic powder, black pepper, salt, and Greek yogurt to a large mixing bowl.
5. Mix everything gently with a spatula until all ingredients are evenly coated with the Greek yogurt.
6. Taste and adjust the seasoning if needed.
7. Serve immediately on sandwiches, wraps, lettuce cups, crackers, or over a fresh salad.
8. Refrigerate for at least 30 minutes before serving if you prefer a colder, more flavorful chicken salad.
Notes
Use rotisserie chicken for the quickest preparation.
Honeycrisp, Fuji, Gala, or Pink Lady apples work especially well.
Toast the pecans for extra flavor and crunch.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as Greek yogurt may separate and the apples can become soft after thawing.
Swap apples for grapes or dried cranberries if desired.
Replace pecans with walnuts, sliced almonds, or sunflower seeds for a different texture.