Greek Yogurt Chicken Salad Recipe
Let’s be honest — salads usually scream “I’m trying to be healthy, send help.” But not this one. This Greek Yogurt Chicken Salad is here to flirt with your taste buds while keeping things light and protein-packed. It’s creamy, tangy, and loaded with crunch — basically, the salad that eats like a meal and doesn’t judge your life choices. The best part? It’s totally plant-based, made with vegan yogurt and chick’n-style protein that’ll fool even your nosy aunt. Quick, fresh, and delightfully sassy — this salad proves “healthy” can also mean “main character energy.”
Greek Yogurt Chicken Salad Recipe
A creamy, tangy vegan salad made with plant-based chick’n, Greek-style yogurt, crunchy veggies, and herbs for a refreshing, protein-rich twist on a classic.
Ingredients
Method
- In a large mixing bowl, whisk together vegan yogurt, Dijon mustard, olive oil, lemon juice, salt, and pepper.
- Add chopped celery, cucumber, red onion, and dill to the bowl.
- Toss in cooked vegan chick’n or tofu cubes.
- Stir everything until well coated and creamy.
- Optional: mix in grapes or apples for sweetness and walnuts for crunch.
- Chill for 10 minutes before serving.
- Serve on toasted bread, lettuce wraps, or as-is — no judgment here.
- Sprinkle extra dill on top for flair.
- Pair with iced tea and pretend you’re in Santorini.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 20 g
Vitamins and Minerals (Per Serving)
- Calcium: 12%
- Iron: 15%
- Vitamin C: 18%
- Vitamin B6: 10%
- Potassium: 16%
Additional Notes / Tips
- Use coconut yogurt for extra creaminess or soy yogurt for high protein.
- Add a pinch of smoked paprika for depth.
- Store in the fridge for up to 3 days — it gets better with time.
- Serve inside pita bread for a quick vegan lunch.
- Top with microgreens if you’re feeling fancy (and want Instagram-worthy vibes).
