Greek Yogurt Chicken Salad – Light, Creamy & Mayo-Free.

If your chicken isn’t already cooked, poach or roast it simply with salt and pepper, then let it cool before shredding or chopping. Bite-sized pieces work best for even texture.

In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth. This creates a creamy base that mimics the richness of mayo without overpowering the salad.

Add the chicken, celery, onion, and herbs to the bowl. Gently fold everything together until evenly coated. Take your time here—overmixing can break down the chicken.

Taste the salad and adjust seasoning. Add more lemon for brightness, salt for balance, or yogurt if you prefer a creamier texture.

For best flavor, refrigerate for 20–30 minutes before serving. This allows the ingredients to settle and the flavors to meld.