Go Back
Sliced grilled chicken breast served next to a creamy chicken salad and pasta salad, part of Healthy Chicken Recipes.

Simple Lemon Herb Chicken Salad

This recipe makes a light and fresh chicken salad using Greek yogurt instead of mayonnaise for a lower-fat option. It is suitable for a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 cups cooked chicken breast, shredded or diced
For the Dressing and Mix-ins
  • 1/2 cup plain Greek yogurt (non-fat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Large mixing bowl
  • Whisk

Method
 

  1. Cook the chicken breasts until done. You can boil or bake them. Once cooked, let them cool slightly, then shred or dice them into bite-sized pieces.
  2. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
  3. Add the shredded chicken, chopped celery, minced red onion, and fresh parsley to the bowl with the dressing.
  4. Gently fold all ingredients together until the chicken is evenly coated with the dressing and mix-ins.
  5. Taste the salad and adjust salt or pepper if needed. Serve immediately over lettuce, in a whole-wheat wrap, or with vegetable sticks.

Notes

For extra flavor, you can add 1 teaspoon of Dijon mustard to the dressing mixture. This salad keeps well in the refrigerator for up to three days.