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Chicken Salad With Greek Yogurt and Dill

Chicken Salad With Greek Yogurt and Dill is a delicious and healthier twist on the classic chicken salad recipe. Mix up a batch for a tasty sandwich or put it in ripe avocado halves for a gluten-free option.chicken salad sandwich with a salad for recipe visit www.sustainablecooks.com

There is a little local cafe a few towns over that sells the most amazing Chicken Salad With Greek Yogurt and Dill. Dill is like crack to me and I’m not sure I quite understand people who don’t like it. What is not to like people? Dill is gold! I love it on fish, in this Chicken Salad With Greek Yogurt and Dill, but most importantly, I love it on scrambled eggs. OMG, the eggs people.

I’ll stop lecturing you about your appalling lack of dill love. Back to the sandwich. This Chicken Salad With Greek Yogurt and Dill is everything you want in a sandwich. It’s hearty while also being light, it is chock-full of flavor, and at the cafe it is served on fresh homemade honey wheat bread (try making your own Simple Whole Wheat Sandwich Bread at home).

Most importantly, the cafe also sells raspberry and white chocolate homemade croissants. Daaaamn Gina!

Is Chicken Salad Good for You?

Such a good question my friends; I’m glad you asked. A traditional chicken salad that has mayo in it is probably not the best option for a light and healthy lunch. But this chicken salad with Greek yogurt is going to rock your tastebuds all without the added extra fat of mayo. And you know how I feel about mayo. No Bueno.

The best part of this chicken salad is that you can and should use leftover chicken. Maybe you roasted a chicken for dinner, grilled up a few chicken breast, or even picked up a rotisserie chicken at the grocery store. All of those are amazing and quick options to use up leftover chicken. When I’m in a pinch, I throw a chicken breast in my Instant Pot and cook it on manual for 22 minutes and then shred. What I’m trying to say is you have options m’kay?

And while you have the Instant Pot out, why not make some Easy Instant Pot Yogurt and take this chicken salad to the next freaking level? Just go ahead and give it a good scrub down after cooking that chicken breast in it, because, gross. I run a clean kitchen, my friends.

How to Make Chicken Salad With Greek Yogurt and Dill

Giving you instructions on how to make this chicken salad recipe is almost embarrassing. It’s so incredibly easy that it is almost not a recipe. But, I love sharing easy dishes with you, and this heads to the top of that super simple recipe list.

  1. Shred cooked chicken in a medium-sized mixing bowl. This is a delicious way to use leftover chicken.
  2. Slice the green onion, celery, and pickle.
  3. Add all the remaining ingredients and stir. That’s it my friends.

shredded chicken with pickle and seasoning for the recipe visit www.sustainablecooks.com

chicken salad with greek yogurt in a bowl. For the recipe visit www.sustainablecooks.com

I’m sorry. I told you it wasn’t much of a recipe. At least you know I will never lie to you. So trust me when I say that this Chicken Salad With Greek Yogurt and Dill is incredibly delicious and you’re going to love it.

Swearsies.

chicken salad with greek yogurt on a croissant with salad for recipe visit www.sustainablecooks.com

Making this recipe or others?

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chicken salad sandwich with a salad for recipe visit www.sustainablecooks.com
Print
5 from 2 votes
Chicken Salad With Greek Yogurt and Dill
Prep Time
10 mins
Total Time
10 mins
 
Chicken Salad With Greek Yogurt and Dill is a delicious and healthier twist on the classic chicken salad recipe. Mix up a batch for a tasty sandwich or put it in ripe avocado halves for a gluten-free option.
Course: Main Course
Cuisine: American
Keyword: chicken salad with greek yogurt
Servings: 4
Calories: 167 kcal
Author: Sarah
Ingredients
  • 2 cups cooked chicken shredded
  • ½ cup celery sliced thinly
  • 1 green onion sliced
  • 2 tbsp diced dill pickle or dill relish
  • 5 tbsp plain Greek yogurt
  • 3/4 tsp dried dill
  • 1/2 tsp dried chives
  • Salt and pepper to taste
Instructions
  1. Shred chicken in a medium-sized bowl.
  2. Slice green onion and celery. Add to bowl.
  3. Add all the remaining ingredients together. That’s it!
Recipe Notes

Make this easy and use leftover roasted chicken, grilled chicken breast or even picked up a rotisserie chicken at the grocery store.

When I'm in a pinch, I throw a chicken breast in my Instant Pot and cook it on manual for 22 minutes and then shred. What I'm trying to say is you have options m'kay?

Store in an air-tight container in the fridge for up to a week. 

Serve on crackers, a bed of lettuce, sandwich bread, rolls, or halve an avocado and place a scoop in each half.

Nutrition Facts
Chicken Salad With Greek Yogurt and Dill
Amount Per Serving
Calories 167
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Salad With Greek Yogurt and Dill is a delicious and healthier twist on the classic chicken salad recipe. Mix up a batch for a tasty sandwich or put it in ripe avocado halves for a gluten-free option.

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16 comments on “Chicken Salad With Greek Yogurt and Dill”

  1. Looks good, my sister makes a great homemade chicken salad, also with greek yogurt. Ill get the recipe and share if you would like?

  2. Sometimes I add diced apples or raisins depending on what I have in the fridge. Other times I add a little bit of spicy mustard to kick it up a notch.

  3. Oh, that sounds really good and so simple. I’ve never done chicken salad, but I’ll have to earmark this and figure out about the ingredients. (I don’t have dill or buy celery a lot since I can’t use it before it goes bad)

  4. Oh my, this sounds so good! I like the idea of just using white meat for chicken salad. And putting pickles in it. So basically, I just love everything about this.

  5. Looks yummy! You should try it with cucumber slices! It has the same satisfying crunch as crackers, without all of the carbs! 🙂

  6. I also use greek yogurt in my chicken salad, but I put in toasted almonds, celery, dried cranberries, salt/pepper, and smoked paprika. It’s so good (especially after it chills in the fridge overnight) that sometimes I just eat it out of the container with a fork. For breakfast. That’s normal, right? But if I can be bothered, it’s also delicious with veggies or as a sandwich (I originally got the recipe to make tea sandwiches for a bridal shower)

    • Yes that is soooo tasty. I have a similar recipe to that (but use smoked almonds and dried tarragon) for a more traditional chicken salad. The smoked paprika totally makes the whole dish!

  7. I was brought up by a mother who cooked: roasted fish, roasted chicken, roasted pork, roasted beef – you get the idea. Chicken salad? – mix some chicken and mayo (skip the comment, please) and call it good.

    So when I saw URBAN COWBOY and there was the scene when they complained about the tuna salad and explained how they’d make it IF they made it (the ungrateful jerks), it was a real eye opener for me. I am now a very adventurous cook, not that the movie was the turning point for me. Like other commenters, I now make some pretty nice chicken salads. I will try this without the pickle. Don’t you know that pickles are to be eaten out of hand – not IN anything? And you think mayo is a problem? ; )

    • Roasted meats for the win!! 🙂

      Pickles are meant to be in things and out of hand. I’m always eating my fridge pickles and the pickled Honduran vegetables I posted about this week as snacks throughout the day.

  8. We just had this for dinner! Sooo yummy! As my husband says, with his mouth fully stuffed with this deliciousness: Yes! Very Good! It’s like a fancy sloppyjoe.

  9. This salad is gorgeous! I can’t wait to make it for family.

  10. This is delicious! And it was perfect for a quick meal before yet another evening of baseball. 😁