Healthy Chicken Salad Recipe
Add Preferred SourceHealthy Chicken Salad with Greek Yogurt Dressing is the ultimate combination of fresh, wholesome ingredients and bold flavors. Juicy chicken, marinated to perfection, is paired with the crunch of pecans, sweet berries, creamy feta, and a tangy yogurt-based dressing. It’s a light, refreshing dish that works just as well for a quick lunch as it does for a crowd-pleasing dinner.
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This salad is my favorite for family dinners or casual get-togethers. It’s fresh, hearty, and so simple to pull together. I’ve swapped out the mayo for a tasty yogurt dressing which is so popular. It’s a reliable crowd-pleaser that works for any occasion!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Salad with Greek Yogurt Dressing with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how easy this recipe made with simple ingredients is to make when you follow these easy steps.
Marinate the Chicken
Start by preparing the chicken marinade. In a large mixing bowl, add the chicken pieces with the Greek yogurt, minced garlic, oregano, paprika, salt, and pepper. The yogurt acts as a tenderizer, giving the chicken its juicy texture, while the spices pack in loads of flavor.
Toss them all together to ensure every piece is well-coated. Let it marinate for at least 30 minutes—though if you have time, letting it sit overnight will give you even better flavor.
Prepare the Dressing
While the chicken is marinating, make the dressing. Combine Greek yogurt, olive oil, minced garlic, salt, pepper, lemon juice, and fresh dill in a bowl.
The fresh dill gives it that signature Greek-inspired flavor. Stir in a little water at a time until it’s just the right consistency—thick enough to cling to the greens but thin enough to drizzle easily.
Cook the Chicken
Once your chicken is ready to cook, heat a skillet over medium-high heat and add a bit of olive oil. When the pan is hot, place the chicken in a single layer, making sure not to crowd the pieces.
Let it cook undisturbed for about 5 minutes on one side to develop a golden crust, then flip and cook for another 5–10 minutes until fully cooked.
The chicken should reach an internal temperature of 165°F (70°C), use a meat thermometer to measure it. If you’re cooking in batches, wipe out the pan between rounds to avoid burning.
Assemble the Salad
Now comes the fun part: putting everything together. In a large serving bowl or on a platter, start with a bed of chopped romaine lettuce leaves and spinach.
Add the cooked chicken on top, then scatter strawberries, blueberries, chopped pecans, and crumbled feta cheese. The combination of sweet, savory, and crunchy is just irresistible.
Drizzle with Dressing
Finally, drizzle the Greek yogurt dressing over the salad just before serving. If you like, you can toss it all together for a perfectly blended salad or leave it as is for a beautiful presentation. Either way, it’s going to be delicious.
Recipe Notes and Expert Tips
I’ve pulled together some tips to help you make this recipe as tasty and stress-free as possible:
- Flavorful Marinade: The longer you marinate the chicken, the better the flavor. Try prepping it the night before for the best results.
- Uniform Chicken Pieces: Cutting the chicken into evenly sized pieces ensures even cooking, so no one ends up with overcooked or undercooked bites.
- Short on Time?: Use rotisserie chicken instead.
- Pan Choice: Use a non-stick skillet or cast iron pan for best results—it helps the chicken cook evenly without sticking.
- Dressing Adjustment: Add the water to the dressing gradually, so you can stop when it’s just the right consistency for your taste.
- Fresh Ingredients: Use fresh, in-season berries for the best flavor and sweetness. Frozen berries won’t work well here since they release too much liquid.
- Timing the Salad: Assemble the salad just before serving to keep the greens crisp and the ingredients vibrant.
- Cheese Swap: Goat cheese can be a great alternative to feta if you prefer a creamier, slightly tangier option.
- Meal Prep: Double the chicken marinade and dressing recipes to save time later in the week—you can use the extra chicken for wraps, grain bowls, or sandwiches.
How to Store Leftover Chicken Salad with Greek Yogurt Dressing
For best results, store the salad components separately. Keep the cooked chicken and dressing in an airtight container in the refrigerator for up to 3 days. The romaine, spinach, berries, and feta are best stored unassembled to maintain their freshness.
While the salad itself isn’t suitable for freezing, you can freeze the cooked chicken and dressing for up to 2 months. When ready to use, thaw them in the fridge overnight and assemble the salad fresh.
Leftover salad is perfect in a lettuce wrap or sandwich the following day for a delicious snack.
Recipe Variations
The beauty of this easy chicken salad recipe is that you can make it into your own version. Throw in some different veggies, celery, red onion, carrots, and grapes, or cranberries for an layer of flavor.
Nuts make a great addition, and almonds, walnuts, cashews, and pine nuts are perfect. Add a little Dijon mustard for an extra tang.
What to Serve With Chicken Salad with Greek Yogurt Dressing
This salad is versatile enough to pair with just about anything. Serve it with warm pita bread or a crusty baguette for a heartier meal.
If you’re keeping things light, try pairing it with a bowl of soup like tomato bisque or a refreshing cucumber gazpacho. It’s also perfect on its own for a healthy, satisfying lunch or dinner.
More Easy Recipes for You to Try at Home
I have plenty of other recipes you’re going to love that are just as fresh and delicious as this one!
Ingredients
For the Chicken
- 1 pound chicken breast cut into bite-sized pieces
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon oregano
- 1 teaspoon paprika
For the Dressing
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ lemon juice
- 1 tablespoon dill chopped
- ¼ cup water
For the Salad
- 1 cup pecans roughly chopped
- 1 cup strawberries halved
- 1 cup blueberries
- 4 cups romaine chopped
- 4 cups spinach
- 1 cup feta cheese
Instructions
- In a large mixing bowl, whisk together Greek yogurt, minced garlic, oregano, salt, pepper, and paprika to create the marinade. Add the chicken, ensuring it’s fully coated, and let it marinate for at least 30 minutes or up to overnight.1 pound chicken breast, 1 cup Greek yogurt, 1 tablespoon minced garlic, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 tablespoon oregano
- To prepare the dressing, combine Greek yogurt, olive oil, minced garlic, salt, pepper, lemon juice, and chopped dill in a bowl. Slowly add water while stirring until you reach your preferred consistency.1 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon salt, 1 teaspoon pepper, ½ lemon juice, 1 tablespoon dill, ¼ cup water
- Heat a skillet over medium-high heat and add olive oil. Once the oil is hot, place the marinated chicken pieces in the pan in a single layer. Cook for about 5 minutes on one side, then flip and cook for an additional 5–10 minutes until the chicken is golden and fully cooked, reaching an internal temperature of 165°F (70°C). If necessary, cook the chicken in batches to avoid overcrowding the pan.2 tablespoons olive oil
- To assemble the salad, layer chopped romaine and spinach in a large bowl or on a platter. Arrange the cooked chicken over the greens, then sprinkle with strawberries, blueberries, chopped pecans, and crumbled feta cheese.1 cup strawberries, 1 cup blueberries, 4 cups romaine, 4 cups spinach, 1 cup feta cheese, 1 cup pecans
- Finish by drizzling the salad with the prepared Greek yogurt dressing and serve immediately.
Notes
- Flavorful Marinade: The longer you marinate the chicken, the better the flavor. Try prepping it the night before for the best results.
- Uniform Chicken Pieces: Cutting the chicken into evenly sized pieces ensures even cooking, so no one ends up with overcooked or undercooked bites.
- Short on Time?: Use rotisserie chicken instead.
- Pan Choice: Use a non-stick skillet or cast iron pan for best results—it helps the chicken cook evenly without sticking.
- Dressing Adjustment: Add the water to the dressing gradually, so you can stop when it’s just the right consistency for your taste.
- Fresh Ingredients: Use fresh, in-season berries for the best flavor and sweetness. Frozen berries won’t work well here since they release too much liquid.
- Timing the Salad: Assemble the salad just before serving to keep the greens crisp and the ingredients vibrant.
- Cheese Swap: Goat cheese can be a great alternative to feta if you prefer a creamier, slightly tangier option.
- Meal Prep: Double the chicken marinade and dressing recipes to save time later in the week—you can use the extra chicken for wraps, grain bowls, or sandwiches.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
