Amazing Greek Yogurt Chicken Salad With 6 Servings

Greek Yogurt Chicken Salad with Grapes and Dill is about to become your new weeknight hero! I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful. If you’re tired of heavy, mayo-laden lunches, you’ve come to the right place. This version swaps out the heavy stuff for creamy Greek yogurt, giving you a light, protein-packed meal that tastes incredibly fresh.

Forget dry chicken! This salad is bright, crunchy, and perfectly balanced. It’s the refreshing twist you need for those busy days when you want something satisfying but don’t have time to mess around in the kitchen. Trust me, this recipe proves that healthy eating doesn’t mean sacrificing flavor!

Assembling Your Greek Yogurt Chicken Salad with Grapes and Dill

What I love most about this particular chicken salad is how the flavors just sing together. You get that burst of sweetness from the halved red grapes, which cuts through the richness perfectly. Then, that fresh dill comes in—it’s earthy and bright and makes everything taste like springtime, even if it’s snowing outside!

Switching to Greek yogurt is a game-changer, especially for busy cooks like us. It thickens up beautifully, giving you that classic creamy texture without all the heaviness of traditional mayonnaise. Plus, it packs in way more protein, keeping you full and energized through that afternoon slump. Honestly, once you make Greek Yogurt Chicken Salad with Grapes and Dill this way, you won’t go back to the old recipe, I promise!

Essential Components for Greek Yogurt Chicken Salad with Grapes and Dill

Getting your ingredients prepped right is half the battle. I always lay everything out before I start mixing, just like I’m getting ready for a cooking show! These measurements are scaled perfectly for about six satisfying servings, so you’ll have leftovers for lunch tomorrow.

Here’s exactly what you need to gather:

Ingredient	Quantity & Preparation
Cooked Chicken Breast	3 cups, diced (Make sure it reaches 165°F internal temp if cooking fresh!)
Seedless Red Grapes	2 cups, halved
Celery	1 1/2 cups, diced (for that necessary crunch)
Green Onions	1/4 cup, sliced
Almonds	1/2 cup, toasted and slivered or sliced
Plain Nonfat Greek Yogurt	1 cup (This is our creamy base!)
Milk	2 tablespoons
Honey	2 teaspoons
Kosher Salt & Black Pepper	1 tsp salt, 1/2 tsp pepper (but always taste later!)
Fresh Dill	2 tablespoons, chopped

Equipment Needed for This Greek Yogurt Chicken Salad with Grapes and Dill

You don’t need anything fancy for this mix-and-chill recipe. Just make sure you have a good, sturdy large bowl for tossing everything together. You’ll also need a smaller bowl for your dressing. A sharp knife for chopping and a whisk for smoothing out the yogurt dressing are the only other essential tools!

Step-by-Step Instructions for Perfect Greek Yogurt Chicken Salad with Grapes and Dill

Okay, now for the fun part where everything comes together! Since this is a no-cook recipe (assuming your chicken is already cooked—remember, it needs to hit 165°F (74°C) for safety if you cooked it fresh!), assembly is super quick. The real key here is patience during the chilling phase, so don’t skip that step if you want the best flavor payoff!

We’re going to tackle the dressing first because we want it perfectly smooth before it even touches the chicken and grapes. This ensures every bite of your Greek Yogurt Chicken Salad with Grapes and Dill is evenly coated and creamy.

Preparing the Creamy Dressing Base

Grab that small bowl we talked about. This is where the magic happens before the main event. You need to whisk together the Greek yogurt, the two tablespoons of milk, and the two teaspoons of honey. Pour them in and get whisking! You want this mixture totally smooth—no lumps of yogurt hanging around, please. Once it looks uniform, add in your seasoning: one teaspoon of kosher salt and half a teaspoon of black pepper. Whisk it just until everything is incorporated. That’s it for the dressing base!

Combining and Chilling Your Greek Yogurt Chicken Salad with Grapes and Dill

Now, turn your attention to that big bowl holding your diced chicken, halved grapes, celery, green onions, and toasted almonds. Pour that beautiful, creamy dressing right over the top of all those crunchy and sweet ingredients. Now, here comes my advice: stir gently! You don’t want to smash the grapes or turn the chicken into mush. Just fold everything carefully until every single piece looks coated in that yogurt dressing.

Once it’s mixed, you absolutely have to taste it. Seriously, grab a small spoon and see what you think. Does it need just a tiny pinch more salt? Maybe a grind of pepper? Adjust it now before it chills, because once it’s cold, it’s harder to tell. After you’ve seasoned it perfectly, cover that bowl tightly. This salad needs time to let the dill, honey, and chicken mingle. You must refrigerate it for a minimum of two hours. I usually aim for four hours if I can wait! When you’re ready to serve, just uncover it, give it one last gentle stir, and sprinkle that fresh, chopped dill right over the top for the best presentation and brightest flavor.

Tips for Making the Best Greek Yogurt Chicken Salad with Grapes and Dill

I know we covered a lot of ground, but a few key pointers will take your Greek Yogurt Chicken Salad with Grapes and Dill from good to absolutely unforgettable. First and foremost, let’s talk chicken safety. If you happened to cook your own chicken breast for this recipe, you must verify that it reached an internal temperature of 165°F (74°C) using a meat thermometer. That’s non-negotiable for food safety! If you are looking for ideas on how to cook chicken breasts safely, check out this guide on baked chicken breasts.

Next, please don’t rush the chilling time. I mentioned it before, but I’ll say it again: two hours is the minimum, but four is where the real flavor development happens. The yogurt dressing needs time to soak into the chicken and marry with the sweetness of the grapes. Finally, fresh dill is your best friend here. It really brightens up the whole salad. If you use dried dill, the flavor will be much more muted and earthy, which we’re trying to avoid in this light recipe.

Ingredient Clarity and Substitutions for Greek Yogurt Chicken Salad with Grapes and Dill

Speaking of dill, if you can’t find fresh dill or it’s just not in season, don’t panic! The recipe notes mention that you can use dried dill, but you’ll need to cut back significantly. Use about two teaspoons of dried dill instead of the two tablespoons of fresh. Dried herbs are much more concentrated, so less is definitely more.

You can also play around with the crunch factor. If you don’t have almonds, pecans work beautifully and offer a slightly different buttery note. And don’t feel stuck on red grapes! Green grapes are often a little tarter, which is also a wonderful complement to the savory dill. Just make sure whatever you substitute, you keep the yogurt base consistent for that light texture we love in our Greek Yogurt Chicken Salad with Grapes and Dill.

Serving Suggestions for Your Greek Yogurt Chicken Salad with Grapes and Dill

This salad is so versatile, which is why I love it for quick meals! You have so many great options depending on what you’re hungry for. Serve generous scoops piled high on crisp lettuce leaves for a super light lunch. It’s also fantastic tucked inside a soft croissant or served open-faced on sturdy whole-grain bread. Crackers work great too if you want something dippable! For more light and satisfying chicken ideas, explore other light creamy chicken dinners.

Storing Leftover Greek Yogurt Chicken Salad with Grapes and Dill

If you manage to have leftovers—which is rare in my house—storage is simple. Keep it cool and keep it contained! Make sure you put any remaining Greek Yogurt Chicken Salad with Grapes and Dill into an airtight container before popping it into the fridge. This keeps it tasting fresh for days.

Storage Detail	Duration
Airtight Container (Refrigerated)	Up to 4 days

Frequently Asked Questions About Greek Yogurt Chicken Salad with Grapes and Dill

I always get the same questions when people try this recipe for the first time! It’s designed to be flexible, but a few standard checks make sure you get that perfect texture every single time. Don’t worry if you’re new to using yogurt instead of mayo; it’s actually easier!

Can I prepare the chicken ahead of time for this Greek Yogurt Chicken Salad with Grapes and Dill?

Absolutely, and I highly recommend it! Preparing the chicken ahead of time is one of the major time-savers here. You can bake or poach your chicken breasts a day or two in advance. Just make sure that once it’s cooked, it has cooled completely before you dice it up and mix it in. Remember that safety check—if you cooked it yourself, confirm it hit that 165°F (74°C) mark!

Why is chilling the Greek Yogurt Chicken Salad with Grapes and Dill necessary?

This isn’t like a tuna salad where you can eat it right away; chilling is crucial for this healthy chicken salad. When you mix the yogurt dressing, honey, and dill together, the flavors are separate. Chilling allows the dill’s essential oils and the subtle sweetness of the honey to fully meld with the chicken and grapes. It’s like letting a wonderful perfume settle; you need that time for the final scent—or flavor—to emerge!

What is the protein content in this healthy chicken salad recipe?

That’s one of the best parts about using Greek yogurt! This recipe is truly a powerhouse. Based on the ingredients, each serving packs about 27 grams of protein. That’s why this makes such a filling and satisfying lunch; it keeps you going far longer than a standard sandwich! If you are interested in more high-protein recipes, see our high-protein chicken options.

Nutritional Estimates for Greek Yogurt Chicken Salad with Grapes and Dill

I always try to keep things light when I make this salad, which is why I love using nonfat yogurt. Remember, these numbers are just estimates based on the ingredients listed, so they can shift a bit depending on exactly how much chicken you use or if you substitute nuts!

Estimated Nutritional Breakdown

Nutrient	Amount (Per Serving)
Calories	230
Total Fat	6g
Carbohydrates	17g
Protein	27g

Share Your Experience Making Greek Yogurt Chicken Salad with Grapes and Dill

I truly hope this light and flavorful chicken salad becomes a staple in your kitchen rotation! I pour so much love into these simple recipes, and hearing from you makes all the effort worthwhile. Did the dill really pop for you? Did you try it on a croissant?

Don’t be shy! Head down to the comments below, leave me a rating, and tell me how your Greek Yogurt Chicken Salad with Grapes and Dill turned out. Happy cooking, friends! You can also save this recipe idea on Pinterest.

Print