This Honey Yogurt Chicken Salad Is Light, Creamy
This Honey Yogurt Chicken Salad is light, creamy, and exactly the kind of dish that fits into everyday life without feeling boring. It swaps heavy mayonnaise for Greek yogurt, adds a gentle touch of honey for balance, and keeps everything fresh with herbs and crunch. The result is a chicken salad that feels satisfying but not weighed down. It works for lunches, meal prep, picnics, or a quick dinner when served in wraps or over greens. Simple ingredients come together in a way that tastes clean, slightly sweet, and comforting at the same time.
Prep time: 20 minutes
Chilling time: 20 minutes
Total time: About 40 minutes
Servings: 4–6
Ingredients
3 cups cooked chicken breast, shredded or diced
¾ cup plain Greek yogurt
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 celery stalk, finely chopped
¼ cup red onion, finely diced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
Salt and black pepper to taste
Optional add-ins:
¼ cup chopped apples or grapes
2 tablespoons toasted almonds or walnuts
Instructions
In a large mixing bowl, whisk together Greek yogurt, honey, Dijon mustard, lemon juice, and olive oil until smooth.
Season the dressing lightly with salt and black pepper, tasting and adjusting as needed.
Add the cooked chicken to the bowl and gently toss to coat evenly.
Stir in the chopped celery and red onion for crunch and balance.
Add parsley and dill, mixing gently to distribute herbs throughout.
If using apples, grapes, or nuts, fold them in carefully.
Taste again and adjust sweetness, acidity, or salt to preference.
Cover the bowl and refrigerate for at least 20 minutes to let flavors settle.
Give the salad a gentle stir before serving to refresh the texture.
Serve chilled in sandwiches, wraps, lettuce cups, or over mixed greens.
Tips
Use well-seasoned chicken for deeper flavor.
Greek yogurt should be thick to avoid a watery salad.
Chop ingredients evenly for consistent texture.
Add honey gradually and taste as you go.
Fresh herbs make a noticeable difference.
Chill before serving for best flavor.
Use olive oil sparingly to keep it light.
If salad thickens too much, add a spoon of yogurt.
Balance sweet and savory carefully for best results.
Serve cold, not room temperature.
Variations
Add curry powder for a warm spice note.
Use rotisserie chicken for convenience.
Swap dill for basil or mint.
Add chopped cucumber for extra freshness.
Use maple syrup instead of honey.
Add a pinch of paprika or chili flakes.
Replace lemon juice with apple cider vinegar.
Make it dairy-free with plant-based yogurt.
Serve with pita instead of bread.
Turn it into a grain bowl with quinoa.
Q&A
Can I make this ahead of time?
Yes, it keeps well for up to 3 days refrigerated.
Is this salad sweet?
It is lightly sweet and well balanced.
Can I use regular yogurt?
Greek yogurt works best for thickness.
What chicken works best?
Roasted or poached chicken breast is ideal.
Is this good for meal prep?
Yes, it holds texture and flavor well.
Can I skip the honey?
Yes, but sweetness balances the acidity.
How do I store leftovers?
Keep in an airtight container in the fridge.
Can kids eat this?
Yes, it is mild and kid-friendly.
What bread pairs best?
Whole grain or sourdough works well.
Can I add cheese?
A little feta can work nicely.
Nutrition
(Approximate per serving)
Calories: 320
Protein: 30 g
Fat: 14 g
Carbohydrates: 18 g
Sugar: 10 g
Fiber: 2 g
Conclusion
This Honey Yogurt Chicken Salad proves that lighter food does not have to feel like a compromise. It is creamy without being heavy, flavorful without being overpowering, and flexible enough to fit into many meals. Whether you are prepping lunches for the week or serving guests something fresh and simple, this recipe delivers comfort with a clean finish. It is the kind of dish that quietly earns a spot in your regular rotation.