Crispy Greek Yogurt Chicken Salad
Crispy Greek Yogurt Chicken Salad is the perfect summer dish. After making it dozens of times, I’ve discovered the secret to keeping it crispy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy BBQ Ranch Chicken Bowls and Creamy Overnight High-Protein Oats.
Why This Crispy Greek Yogurt Chicken Salad Is Pure Comfort
- Crispy chicken chunks in every bite
- Tangy Greek yogurt dressing
- Ready in 20 minutes, better than takeout
What You'll Need for Crispy Greek Yogurt Chicken Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup diced cucumber
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- Salt and pepper
- Lemon juice
- Dill
- Parsley
- Optional: Lemon wedges
- Optional: Chopped fresh parsley
📝 Ingredient Notes
- Greek yogurt: Full-fat yogurt works best for a creamy dressing.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even chopping. → See on Amazon
- Mixing bowls — Keeps ingredients organized and prevents cross-contamination. → See on Amazon
How to Make Crispy Greek Yogurt Chicken Salad
- Step 1: Cook chicken breasts until crispy and cooked through. Let them cool, then dice.
- Step 2: In a large bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, and parsley. Mix well.
- Step 3: Add diced chicken, red onion, celery, cucumber, and feta to the bowl. Gently mix to combine.
- Step 4: Season with salt and pepper to taste. Serve immediately or chill until ready to serve.
Cook's Tips for Perfect Crispy Greek Yogurt Chicken Salad
- Common mistake and fix: Don't overmix the salad. Gently combine ingredients to keep the chicken crispy.
- Tip: For a lower-carb option, serve over greens instead of bread.
- Tip: Make ahead and store in the fridge for up to 3 days.
Storing & Reheating Crispy Greek Yogurt Chicken Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare the dressing and chop the vegetables a day ahead to save time.
Freezing Crispy Greek Yogurt Chicken Salad
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Not necessary, as this dish is best served chilled. Microwave: Not recommended, as it can make the chicken soggy.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes.
- Best substitution: Substitute chicken with cooked shrimp or canned tuna for a different twist.
- Make-ahead: Prepare the dressing and chop the vegetables a day ahead to save time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dressing is too thick, thin it out with a little bit of milk or buttermilk.
Want to level up this recipe?
Sharp kitchen knives — Ensure clean cuts and prevent chicken from becoming tough. → Check price on Amazon
Crispy Greek Yogurt Chicken Salad
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup diced cucumber
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Seasonings
- Salt and pepper
- Lemon juice
- Dill
- Parsley
Optional Toppings
- Lemon wedges
- Chopped fresh parsley
Instructions
- Step 1: Cook chicken breasts until crispy and cooked through. Let them cool, then dice.
- Step 2: In a large bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, and parsley. Mix well.
- Step 3: Add diced chicken, red onion, celery, cucumber, and feta to the bowl. Gently mix to combine.
- Step 4: Season with salt and pepper to taste. Serve immediately or chill until ready to serve.
Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes.
- Best substitution: Substitute chicken with cooked shrimp or canned tuna for a different twist.
- Make-ahead: Prepare the dressing and chop the vegetables a day ahead to save time.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dressing is too thick, thin it out with a little bit of milk or buttermilk.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Not necessary, as this dish is best served chilled.
- Microwave reheat: Not recommended, as it can make the chicken soggy.
- Make ahead: Prepare the dressing and chop the vegetables a day ahead to save time.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbs: 10g
- Fiber: 1g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 90mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Greek Yogurt Chicken Salad FAQs
Yes, prepare the dressing and chop the vegetables a day ahead. Combine just before serving to keep the chicken crispy.
Overmixing can cause the chicken to release moisture, making the salad dry. Gently combine ingredients to keep the chicken crispy.
No, the air fryer is not suitable for cooking chicken breasts whole. However, you can use it to crisp up leftover chicken salad.
Sour cream or full-fat Greek yogurt can be used as a substitute for mayonnaise.
Yes, this dish is perfect for summer cookouts. Keep ingredients chilled until ready to serve to prevent spoilage.
A Warm Final Note
I can’t wait for you to try Crispy Greek Yogurt Chicken Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
