Greek Yogurt Chicken Salad (No Mayo) is more than just a healthy twist, it’s the recipe that turned my lunchtime routine into something craveable again. When I first had to let go of gluten and started cutting processed ingredients, I quickly realized that classic chicken salad, loaded with mayo, was no longer my go-to. But I wasn’t about to give up creamy, satisfying lunches.
So I got to work recreating the flavors I loved. This version uses creamy Greek yogurt as a base, brightened with a splash of apple cider vinegar and Dijon mustard. It’s tangy, refreshing, and packs a protein punch that keeps you full and energized. I love making this salad on Sunday and keeping it ready in the fridge, it’s great stuffed into gluten-free wraps, served over greens, or piled onto a slice of soft homemade gluten-free bread.
Whether you’re eating lighter, following a clean diet, or simply looking for a delicious, easy lunch, this Greek Yogurt Chicken Salad (No Mayo) has your name on it.
Greek Yogurt Chicken Salad (No Mayo)
Equipment
- mixing bowl
- spoon or spatula
Ingredients
Base Ingredients
- 2 cups cooked chicken breast shredded or cubed
- 1/2 cup plain Greek yogurt full-fat or 2%
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 stalk celery finely chopped
- 1/4 cup red grapes halved
- 1/4 cup chopped walnuts or almonds
- 2 tbsp chopped red onion
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Instructions
- In a large mixing bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir until smooth to create the dressing.
- Add the chopped celery, red onion, halved grapes, and chopped nuts to the bowl. Mix well to combine.
- Fold in the cooked chicken and chopped parsley until everything is evenly coated.
- Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.
Notes
Nutrition
What You Need to Make It
This recipe is built with everyday, real-food ingredients that deliver flavor and crunch.
Ingredients:
- 2 cups cooked chicken breast, shredded or cubed
- ½ cup plain Greek yogurt (full-fat or 2%)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 celery stalk, finely chopped
- ¼ cup red grapes, halved
- ¼ cup chopped walnuts or almonds
- 2 tablespoons chopped red onion
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
This is a great use for leftover rotisserie chicken or meal-prepped breasts. I often pair it with sides like lemon garlic chicken with steamed veggies when I want a double protein boost.
How to Make Greek Yogurt Chicken Salad (No Mayo)
Step 1: Prepare the Base
In a large mixing bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir until smooth. This is your creamy, tangy dressing—no mayo needed.
Step 2: Add the Crunch and Sweetness
Add in chopped celery, red onion, grapes, and nuts. These ingredients add that perfect contrast: crisp, juicy, and just a touch sweet.
Step 3: Mix in the Chicken
Fold in the cooked chicken and chopped parsley. Stir gently until everything is well coated. Taste and adjust seasoning if needed.
Step 4: Chill and Serve
Let the salad rest in the fridge for at least 30 minutes. This helps the flavors meld beautifully. Serve chilled.
This salad pairs perfectly with gluten-free chicken pasta or rolled into a lettuce wrap for a light dinner.
Tips for a Flavorful Chicken Salad Every Time
Use good-quality Greek yogurt: Choose a thick, creamy yogurt for the best texture. If it’s too thin, the salad will feel watery.
Don’t skip the acid: A little apple cider vinegar gives that zippy contrast and prevents the yogurt from tasting flat.
Chop everything small: This ensures you get a bit of every texture and flavor in each bite.
Let it rest: Give the salad time to chill and absorb the seasoning, it really makes a difference.
If you’re in a rush, this is still delicious served immediately, but letting it sit for just 30 minutes in the fridge brings everything together.
Variations to Make It Your Own
The base is flexible, so you can get creative while keeping it dairy-rich and mayo-free.
Low-carb version: Swap grapes for chopped cucumber or cherry tomatoes.
Dairy-free option: Use a plant-based Greek-style yogurt.
Add more crunch: Toss in sunflower seeds or pumpkin seeds.
Make it Mediterranean: Add kalamata olives, cherry tomatoes, and cucumber. Serve with Greek chicken bowls with brown rice for a nourishing dinner.
Meal prep tip: Multiply the recipe and store in individual containers with gluten-free crackers or veggie sticks.
And if you want something warm and comforting alongside, try a bowl of gluten-free chicken noodle soup.
Storage Recommendations
This Greek Yogurt Chicken Salad (No Mayo) keeps beautifully in the fridge.
- Store in an airtight container
- Keeps fresh for 3–4 days
- Not recommended for freezing due to the yogurt base
If you’re packing it for lunch, keep it chilled until ready to eat. I love pairing it with quick gluten-free chicken stir fry when I want a hearty two-course meal on the go.
Why Readers Love This Recipe
Simple to make: Just 15 minutes from start to finish.
No mayo: Light, creamy texture without heaviness.
High protein: Greek yogurt and chicken make this super filling.
Naturally gluten-free: Fits your lifestyle without modification.
You can even serve it as part of a party spread with gluten-free chicken dinner recipes or tuck it into wraps for meal prep.
Conclusion
Greek Yogurt Chicken Salad (No Mayo) brings all the flavor, crunch, and creaminess of the classic, with a lighter, fresher twist. It’s quick, versatile, and perfect for meal prep or sharing. This is the kind of recipe that fits into your routine but still feels special.
Whether you’re eating it straight from the bowl, tucking it into lettuce wraps, or serving it alongside gluten-free chicken piccata, it’s bound to become a staple in your kitchen.
Can I make Greek Yogurt Chicken Salad (No Mayo) in advance?
Yes, it’s even better after a few hours. Store it in the fridge and give it a stir before serving.
What can I use instead of grapes?
Chopped apple, dried cranberries, or even diced mango work well.
Is this recipe gluten-free?
Yes, as long as your yogurt and mustard are certified gluten-free. Always double-check the labels.
Can I freeze Greek Yogurt Chicken Salad (No Mayo)?
Freezing isn’t recommended. The yogurt will separate and change texture after thawing.