Creamy Greek Yogurt & Avocado Chicken Salad
Here’s a chicken salad that’s actually good for you—no mayo, no fuss, just creamy avocado and Greek yogurt coming together in one bowl of delicious sanity. It’s high in protein, full of flavor, and takes about as long to make as brewing your morning coffee. Whether you’re meal-prepping for the week, fixing a quick lunch, or needing something bright and satisfying, this recipe delivers creamy comfort with a light, tangy twist.
Why You’ll Love This Recipe
Let’s be honest—most chicken salads are either drowning in mayo or dry as cardboard. This one? Neither. It hits the sweet spot of creamy and fresh without feeling heavy.
- Quick and weeknight-easy: Ten minutes. One bowl. No stovetop. Just shred some rotisserie chicken or use leftovers, mash your base, and you’re halfway there.
- High-protein, lighter calories: Around 23–31 grams of protein and 200–260 calories per serving. You’re feeding your muscles, not your guilt.
- Budget and meal-prep friendly: Uses pantry staples—Greek yogurt, avocado, lemon, herbs—and holds up for 2–3 days in the fridge with the right tricks (I’ll show you how to keep it green).
- Naturally gluten-free and low-carb: You can even make it dairy-free—swap the yogurt for more avocado and a drizzle of olive oil.
The Ingredients You Will Need
Here’s the beauty of it: everything you need is probably already in your kitchen. No fancy tools, no rare ingredients—just wholesome basics that make magic when mixed together.
The Creamy Base
- 3–4 cups cooked chicken, shredded or diced (rotisserie works great)
- 1–2 ripe avocados (about 200–250 g flesh)
- ½–¾ cup plain Greek yogurt (0% or 2%)
- Juice of 1 lemon or 1–2 limes (2–3 Tbsp)
- Fine sea salt and black pepper to taste
This combo gives you the creamy foundation. The citrus not only lifts the flavor but also slows down avocado browning.
Crunch & Aroma
Now comes the fun part—the mix-ins that turn a simple salad into a crave-worthy bite.
- 2–3 celery ribs, finely chopped
- ¼–⅓ cup red onion, minced
- Optional: 1 cup halved grapes for sweetness
- ⅓ cup pecans or walnuts for texture
- Optional: a few sprigs of fresh tarragon
That mix of crunch, sweet, and savory? It’s what makes every bite interesting.
Fresh Herbs & Extras
Herbs are your secret weapon here—they bring brightness, fragrance, and that “wow, what’s in this?” moment.
- 2–4 Tbsp total of dill, parsley, cilantro, or chives
- Optional: diced cucumber or cherry tomatoes for brightness
- Pinch of garlic powder (or 1 clove minced)
- Optional drizzle of olive oil for silky texture
Substitutions & Variations
Cooking should feel freeing, not fussy. Use what you have and make it your own.
- Protein swaps: leftover turkey or canned chicken
- Dairy-free: skip yogurt; use more avocado + olive oil
- Sweet-savory: grapes + tarragon combo (try it once, you’ll see why delis love it)
- Lower sodium: use unsalted nuts and lean on herbs for flavor
Step-by-step Instructions
Step 1: Prep the Chicken (2–5 minutes)
Shred your cooked chicken. Hand-shredding gives tender strands, but if you want ultra-fine texture, toss it in a stand mixer with the paddle for 15 seconds.
Step 2: Mash the Creamy Base (1–2 minutes)
In a large bowl, mash avocado and Greek yogurt together until mostly smooth. Add lemon or lime juice, salt, and pepper. Want it zippier? Grate in a little zest.
Step 3: Fold Everything In (2–3 minutes)
Add your chicken, celery, onion, herbs, and any extras like nuts or grapes. Stir gently—don’t overmix or you’ll lose that nice chunky texture.
Step 4: Taste & Adjust (1 minute)
Need more zing? Add citrus. Not salty enough? A pinch more salt. A drizzle of olive oil can tie it all together.
Step 5: Chill (Optional, 15–30 minutes)
Let it rest in the fridge to let flavors mingle. If you can wait that long, it’s even better the next day.
Five easy steps, and you’ve got a creamy, protein-packed chicken salad. Let it chill for even better flavor the next day.
Common Issues and How to Fix Them
Even the best cooks have “uh-oh” moments. Don’t worry—here’s how to troubleshoot.
- Avocado browning? Use citrus and store airtight with wrap pressed to the surface.
- Too watery? Use thicker yogurt or drain any liquid from the chicken before mixing.
- Bland flavor? Add garlic, extra citrus, or even a splash of pickle brine—it brightens everything.
- Too rich? Add diced cucumber or extra lemon for balance.
Best Tips for Success
A few small tweaks can make the difference between “pretty good” and “can I get the recipe?”
- Use perfectly ripe avocados. Soft but not mushy, green flesh, no brown spots.
- Stop browning in its tracks: mix in citrus, then press plastic wrap directly onto the salad’s surface before chilling.
- Play with texture: nuts for crunch, grapes for sweetness, herbs for brightness.
- Want that deli-style flavor? Fresh dill or tarragon is the secret.
Storage & Leftover Notes
Meal prep queens, this is your moment. This salad holds beautifully—if you treat it right.
- Fridge: Keeps 2–3 days in an airtight container. Press plastic wrap directly on the surface.
- Make-ahead: Mix the creamy base and chicken first, then fold in crunchy stuff just before serving.
- Freezer: Don’t. The avocado texture turns grainy once thawed.
- Serving temp: Chilled or room temperature—never reheated.
What to Serve With It
This chicken salad doesn’t need much, but pairing it well makes it shine even brighter.
- Whole-grain toast or sandwich wraps
- Lettuce cups, cucumber boats, or stuffed tomatoes for low-carb
- Simple green salad with lemon vinaigrette
- Pair with infused water or crisp white wine (Sauvignon Blanc)
- Finish with a small bowl of fresh berries or a yogurt-honey parfait
FAQs
- Can I make it ahead?
Absolutely. It’s even tastier 24 hours later. Just cover tightly with wrap touching the surface to prevent oxidation. - Can I use other proteins?
Yes—turkey, canned chicken, or even canned tuna if you’re feeling adventurous. - Is it spicy?
Not unless you want it to be! Add a chopped jalapeño or pinch of chili flakes for heat. - No Greek yogurt?
No problem. Add extra avocado and a little olive oil for that creamy balance. - Calories and macros?
Roughly 200–260 kcal and 23–31 g of protein per serving, depending on your mix-ins.
Nutrition Snapshot (per 1-cup serving)
For those tracking macros or just curious about the numbers—here’s the breakdown.
- Calories: ~259 kcal
- Protein: ~31 g
- Carbs: ~6.6 g (3.3 g fiber)
- Fat: ~12 g
Quick Recipe Card
- Prep Time: 10 min
- Cook Time: 0 min (no cooking required)
- Total Time: 10 min
- Servings: 4-6
Ingredients:
- 3–4 cups cooked chicken,
- 1–2 avocados, ½–¾ cup Greek yogurt, 2–3 Tbsp lemon juice, celery, red onion, herbs, optional grapes or nuts.
Steps:
- Mash avocado, yogurt, and citrus.
- Fold in chicken, celery, onion, and herbs.
- Season to taste.
- Chill 15–30 minutes before serving.
Storage:
2–3 days in fridge; press wrap to surface to avoid browning.
Final Thoughts
Sometimes the best meals aren’t the ones that take hours—they’re the ones that feel effortless and taste like comfort.
You don’t need complicated steps or expensive ingredients to make something healthy taste indulgent. This Greek yogurt and avocado chicken salad is proof—creamy without mayo, quick without compromise, and flexible enough for whatever’s in your fridge.
Next time you’re about to reach for takeout, remember: ten minutes and one bowl stand between you and something that tastes fresh, satisfying, and real.
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Servings |
servings
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Ingredients
- 3 cups –4cooked chicken
- 1 cup –2 avocados ½–¾Greek yogurt
- 2 –3 Tbsp lemon juice
- celery
- red onion
- herbs
- optional grapes or nuts
Ingredients
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Instructions
- Step 1: Prep the Chicken (2–5 minutes): Shred your cooked chicken. Hand-shredding gives tender strands, but if you want ultra-fine texture, toss it in a stand mixer with the paddle for 15 seconds.
- Step 2: Mash the Creamy Base (1–2 minutes): In a large bowl, mash avocado and Greek yogurt together until mostly smooth. Add lemon or lime juice, salt, and pepper. Want it zippier? Grate in a little zest.
- Step 3: Fold Everything In (2–3 minutes): Add your chicken, celery, onion, herbs, and any extras like nuts or grapes. Stir gently—don’t overmix or you’ll lose that nice chunky texture.
- Step 4: Taste & Adjust (1 minute): Need more zing? Add citrus. Not salty enough? A pinch more salt. A drizzle of olive oil can tie it all together.
- Step 5: Chill (Optional, 15–30 minutes): Let it rest in the fridge to let flavors mingle. If you can wait that long, it’s even better the next day.
