Greek Yogurt Chicken Salad with Crunchy Veggies and Herbs

What a week — it’s been nonstop, but the weekend is finally in sight and I can’t wait to slow down a bit. I’ve filled every free minute recently and haven’t taken much time just to relax. My living room is mid-paint (half the new color and half the old beige), the chicken coop could use a thorough cleaning, and that’s just two of the many projects on my list. Still, I plan to unwind this weekend.

Family is coming over to help with the second installment of the Great British Bake Off Bake Along. We’ll be making biscotti, which I’m really excited about!

We’ve also been swimming in eggs lately — our hens are giving us about five eggs a day, and we only eat around one egg daily on average. I keep telling myself I’ll wake up a bit earlier to have eggs and toast, but it hasn’t happened yet. For now, anyone who visits walks away with a dozen or more eggs.

With all of that, welcome to a super simple Greek Yogurt Chicken Salad. It’s easy to prepare, healthier than a traditional mayo-based version (no mayo here), and really tasty.

I’m a big fan of chicken salad — I usually make a large batch on Sunday night to take for lunches during the week. I rotate a few variations so it doesn’t get boring. One of our favorites is a veggie-packed version, but this Greek yogurt version is a staple too.

For this recipe I start with boiled chicken, either chopped or shredded. I prefer chopped, while Stephen likes shredded, so we alternate depending on the day.

The chopped chicken gets mixed with plain Greek yogurt, then the grapes, celery, and nuts are folded in for texture and flavor.

Stir it well, season with salt and pepper, and you’re done. It’s quick, fresh, and satisfying.

I love a classic chicken salad sandwich with all the fixings, but this version is just as good piled on a bed of lettuce for a low-carb meal.

Do you have a go-to chicken salad recipe? I’d love to hear what you like to add to yours.