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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Salad Base:
  • Vegan chick’n strips or firm tofu – 300 g cooked or grilled
  • Greek-style vegan yogurt – ½ cup
  • Dijon mustard – 1 tsp
  • Lemon juice – 1 tbsp
  • Olive oil – 1 tbsp
  • Celery – ½ cup finely chopped
  • Cucumber – ½ cup diced
  • Red onion – ¼ cup minced
  • Fresh dill – 1 tbsp chopped
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
Optional Add-ins:
  • Grapes or apples – ½ cup diced
  • Chopped walnuts – 2 tbsp

Method
 

  1. In a large mixing bowl, whisk together vegan yogurt, Dijon mustard, olive oil, lemon juice, salt, and pepper.
  2. Add chopped celery, cucumber, red onion, and dill to the bowl.
  3. Toss in cooked vegan chick’n or tofu cubes.
  4. Stir everything until well coated and creamy.
  5. Optional: mix in grapes or apples for sweetness and walnuts for crunch.
  6. Chill for 10 minutes before serving.
  7. Serve on toasted bread, lettuce wraps, or as-is — no judgment here.
  8. Sprinkle extra dill on top for flair.
  9. 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).