Greek Yogurt Chicken Salad

I may be part of the minority on this one but… I. HATE. MAYONNAISE. There, I said it. I hate it in every form. Miracle Whip, Hellman’s, aioli… you name it, I hate it. It’s a flavor and mouth feel thing I can’t get past. I used to like it, but over the years have developed an aversion to it. It’s pretty sad because I used to absolutely love protein salads. Chicken, tuna and ham salad (not egg though, ick!) were always a favorite on sandwiches. Not anymore. One day I was really wanting some chicken salad, and remembered a friend telling me about using plain Greek yogurt in place of mayonnaise in the recipe. Sounds weird, right? Well I decided to give it a go, and years later people love when I make it. The flavors just go extremely well together, and make one damn tasty protein salad! I’m not sure if it works well with ham or tuna, but chicken has always been a success and a huge hit. It’s still summer out, and salads are perfect for those hot days when you just want something to grab and go, and is cool.

Everyone likes their chicken salad a little different. Some put cranberries in, others pecans. Some people are super traditional with celery and onions only. It’s all up to you how you want to make yours, but this is one of my go-to recipes, so I hope you’ll enjoy!

What you will need...


  • 1 pound boneless, skinless chicken breast
  • Favorite chicken seasoning (mine is a rotisserie rub)
  • 2 – 5.3 oz containers of plain Greek yogurt (this won’t work with traditional yogurt, it’s too runny)
  • 1 cup (120g) grapes, halved
  • ¾ cup (80g) onions, roughly chopped
  1. Preheat the oven to 375 degrees Fahrenheit. Liberally season the chicken breast and put onto a lined baking sheet. Bake for about 30 or so minutes depending on the thickness. You want the juices to run clear and no longer be pink in the middle at 165 degrees Fahrenheitper the USDA. Let cool completely.
  2. Once the chicken is cooled, cut it up into chunks of your size choosing. I prefer larger chunks, but it’s all personal preference (shred it if you want!).
  3. Combine the chicken, Greek yogurt, grape halves and onions together. Add some of the seasoning that you used for the chicken in to taste. This helps give it some extra flavor.
  4. Serve immediately, or let sit a few hours/over night for the flavors to meld.

This makes about 9.5 servings at ½ cup (about 100g)

Macros per serving: 2g of Fat, 4g of Carbohydrates, 14.5g of Protein, 92 Calories.