Greek Yogurt Chicken Salad

There's something about a lettuce wrap that makes eating feel lighter, almost guilt-free, even though you're getting a massive hit of protein and satisfaction. I discovered this Greek yogurt chicken salad version on a sweltering afternoon when my fridge seemed to mock my willpower, holding nothing but Greek yogurt, leftover rotisserie chicken, and a sad bunch of celery. What emerged from that limited inventory turned into something I've been making on repeat ever since, especially when I want lunch to feel both indulgent and clean.

I made these for my sister during her visit last spring, and she actually paused mid-bite to ask if I was sure it was homemade. The way the cool, herb-bright chicken met the crunch of fresh vegetables with that tangy yogurt dressing seemed to surprise her in the best way. Since then, whenever she texts about meal prep, she's asking for this recipe, which says everything about how something this simple can become a go-to favorite.

Ingredients

• Cooked chicken breast (2 cups shredded): Use rotisserie if you're short on time, or poach your own for better control over texture and freshness.
• Plain Greek yogurt (2/3 cup): The 2% or whole milk versions are creamier and less intensely tart than nonfat, making the dressing actually enjoyable to eat.
• Celery (1/2 cup diced): This isn't just filler; it gives you that structural crunch that makes the whole wrap feel substantial.
• Red grapes or diced apple (1/2 cup): The sweetness cuts through the savory elements and adds a surprise of brightness in every bite.
• Red onion (1/4 cup chopped): Finely chop it so you get flavor bursts without overwhelming your palate or getting stuck in your teeth.
• Cucumber (1/4 cup diced): This keeps things refreshing and prevents the salad from feeling too heavy or dense.
• Dijon mustard (1 tablespoon): It acts as a flavor anchor that makes the dressing taste more complex and less one-note.
• Fresh lemon juice (1 tablespoon): Never skip this; it brightens everything and keeps the yogurt from tasting bland or medicinal.
• Honey (1 teaspoon): Just enough to balance the tartness and add subtle complexity without making it dessert-like.
• Garlic powder (1/4 teaspoon): Fresh minced garlic would overwhelm the delicate yogurt base, so powder is actually the right call here.
• Fresh dill or parsley (2 tablespoons): Dill feels more elegant and herbaceous, but parsley works beautifully if that's what you have on hand.
• Butter lettuce or romaine (8 large leaves): Butter lettuce is more delicate and elegant, but romaine holds up better if you're eating over time or transporting these.
• Sliced almonds or walnuts (optional garnish): They add a textural element and toast slightly from the warmth of the salad, releasing their deeper flavors.

Instructions

Gather and prep your players:

Lay out your chicken, vegetables, and herbs on your cutting board like you're about to conduct a delicious orchestra. Having everything diced and ready means the actual assembly becomes almost meditative, and you won't be stuck frantically chopping while your salad waits.

Build the chicken base:

Toss your shredded chicken with celery, grapes, red onion, and cucumber in a large bowl, letting everything mingle before the dressing arrives. This moment feels lighter than mayo-based salads because you're not coating raw vegetables in heaviness; you're setting up a foundation of crisp, fresh elements.

Whisk your magic dressing:

In a separate bowl, combine Greek yogurt with Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper, whisking until absolutely smooth with no yogurt lumps. Taste it straight from the whisk before you commit it to the salad; this is your moment to adjust the tartness or sweetness or salt to match your mood.

Marry it all together:

Pour the dressing over your chicken mixture and add the fresh herbs, then toss gently but thoroughly, making sure every piece gets coated without breaking down the vegetables. Let it sit for a minute and taste again, because the flavors continue to bloom and you might want a pinch more salt or a squeeze more lemon.

Compose your wraps:

Spoon the chicken salad into the center of each lettuce leaf, then fold or roll it gently, depending on the shape and your preference for neatness. If you're eating these immediately, they'll be perfectly cold and crisp; if you're packing them for later, leave them separate and assemble just before eating so the lettuce doesn't get soggy.

Finish with flourish:

Top with sliced almonds or extra fresh herbs if you want that final textural and visual punch. Serve immediately while everything is cool and the lettuce still has that satisfying snap.

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My partner brought these to a picnic last summer, and I watched three different people go back for seconds before the bowl was even half empty. There's something about food that feels both nourishing and indulgent at the same time that makes people lose their minds, and this is exactly that kind of dish.

Why This Works Better Than Takeout Chicken Salad

Most restaurant chicken salads are drowning in mayo, which tastes good in the moment but leaves you feeling sluggish and overstuffed. Here, the Greek yogurt keeps things creamy and satisfying while staying light enough that you can actually taste the chicken, the vegetables, the herbs, everything that makes it special. You're in complete control of the flavor profile, the sodium content, and whether you go sweet with grapes or tart with apple, which is a kind of power takeout will never give you.

Variations That Deserve Your Attention

The beauty of this formula is that it welcomes improvisation without falling apart. I've added sun-dried tomatoes for deepness, crispy bacon for richness, chopped pistachios for elegance, and even a pinch of smoked paprika when I'm feeling moody and want something with more complexity. The lettuce can shift too; I've used endive for sophistication, iceberg for maximum crunch, and even radicchio when I wanted something with a slightly peppery bite.

Make It Your Own

The dressing formula is so stable that you can riff on it without losing the plot. A touch of curry powder transforms this into something almost Indian-inspired, while fresh tarragon and a splash of white wine vinegar push it toward French bistro territory. The Greek yogurt base is forgiving enough to handle your mood swings and your flavor experiments, which is why this keeps showing up on my table week after week.

• If you're batch-prepping, store the chicken salad separately from the lettuce leaves and assemble fresh, or your wraps will turn into a sad, soggy situation by day three.
• Rotisserie chicken works brilliantly here and saves you thirty minutes of cooking time without sacrificing even a hint of flavor or texture.
• Keep extra fresh herbs on hand because adding them just before serving makes everything taste brighter and more intentional than if they've been sitting in the dressing.

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This is the kind of recipe that sneaks into your regular rotation without fanfare, becoming the thing you turn to when you want to feel good without feeling deprived. Once you've made it once, you'll understand why it keeps asking to come back.

Recipe FAQs

→ Can I substitute Greek yogurt with another ingredient?

Yes, plain strained yogurt or a light sour cream can provide a similar creamy texture with slightly different flavors.

→ What types of lettuce work best for the wraps?

Butter lettuce or romaine provide sturdy yet tender leaves that hold the filling well without tearing.

→ How can I add more flavor to the chicken mixture?

Incorporating smoked paprika, fresh herbs like dill, or a touch of garlic powder can enhance the overall taste.

→ Are there alternatives to grapes in this salad?

Diced apples or dried cranberries add a similar sweetness and texture variation to the dish.

→ What nuts are recommended for garnish?

Sliced almonds or chopped walnuts provide a pleasant crunch and complement the flavors nicely.