Greek Yogurt Chicken Salad (Print version)

Light chicken with crisp veggies and herbs wrapped in fresh lettuce leaves for a healthy meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables & Fruit

02 - 1/2 cup celery, finely diced
03 - 1/2 cup red grapes, halved
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup cucumber, finely diced

→ Dressing

06 - 2/3 cup plain Greek yogurt
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon honey
10 - 1/4 teaspoon garlic powder
11 - Salt and pepper, to taste

→ Fresh Herbs

12 - 2 tablespoons fresh dill or parsley, chopped

→ Lettuce Wraps

13 - 8 large leaves butter lettuce or romaine, washed and dried

→ Garnish

14 - Sliced almonds or chopped walnuts
15 - Extra fresh herbs

# Directions:

01 - In a large bowl, combine cooked chicken, celery, grapes, red onion, and cucumber.
02 - In a separate small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth.
03 - Pour dressing over chicken mixture, add fresh herbs, and toss until evenly coated. Adjust seasoning to taste.
04 - Spoon chicken salad into the center of each lettuce leaf and fold leaves to form wraps.
05 - Top with sliced almonds or extra herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • It's ready faster than a takeout order, with zero guilt and twice the protein.
  • The Greek yogurt base keeps things creamy without the heaviness of mayo, so you actually feel good afterward.
  • Lettuce wraps mean no bloat, no afternoon slump, just genuine fuel that tastes like a treat.
02 -
  • Don't make this more than an hour ahead if you're using fresh lettuce, or it will start to wilt and lose that essential crunch that makes the whole experience work.
  • The dressing is thinner than mayo-based versions, so if you let it sit for hours, the salad will weep and become mushy; assemble just before serving or keep components separate.
03 -
  • Make sure your lettuce is completely dry before you fill it, or the dressing will slide right off and pool at the bottom of your plate like a missed opportunity.
  • Prep your vegetables the day before but hold off on assembling the salad itself until just before you eat, so you get maximum crunch and minimum oxidation.
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