Greek Yogurt Chicken Salad for Workdays
A high-protein chicken salad made with Greek yogurt instead of mayo—fast to prep, easy to portion, and built for consistent weekday lunches.
This is the kind of meal-prep staple that keeps your week on track: protein-forward, low-fuss, and dependable. Mix it once, portion it out, and you’ve got grab-and-go lunches that don’t feel like a compromise. It holds up well for a few days and works in wraps, sandwiches, or straight from the container.
Total Time
15 min
Prep Time
15 min
Servings
4
Ingredients
Chicken & Base
- •3 cups cooked chicken breast, chopped or shredded (about 1 1/2 lb cooked; rotisserie chicken works)
- •1 cup plain nonfat Greek yogurt
- •1 tbsp Dijon mustard
- •2 tbsp fresh lemon juice (about 1 lemon)
Crunch & Mix-ins
- •1 cup celery, small dice (about 3 stalks)
- •1/2 cup red onion, finely diced
- •1/2 cup cucumber, seeded and diced (optional, for extra crunch)
- •1/3 cup crumbled feta
- •1/4 cup chopped dill (or 1 tbsp dried dill)
Seasoning
- •1 tsp garlic powder
- •1 tsp dried oregano
- •1/2 tsp kosher salt, plus more to taste
- •1/2 tsp black pepper
For Serving (optional)
- •4 whole-wheat wraps or pitas
- •8 cups chopped romaine or mixed greens
- •1 cup cherry tomatoes, halved
Instructions
- 1
In a large bowl, whisk together Greek yogurt, Dijon, lemon juice, garlic powder, oregano, salt, and pepper until smooth.
- 2
Add chicken, celery, red onion, and cucumber (if using). Toss until evenly coated.
- 3
Fold in feta and dill. Taste and adjust salt, pepper, and lemon juice as needed.
- 4
Portion into 4 airtight containers (about 1 1/4 cups each). Refrigerate.
- 5
Serve in wraps/pitas or over greens with tomatoes. Keep cold until ready to eat.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.