High-Protein Greek Yogurt Chicken Salad with Dill
A creamy, tangy chicken salad made with Greek yogurt instead of mayo, packed with protein and fresh dill. This American-inspired chicken recipe (high protein, low carb), ready in about 15 minutes, pairs cooked chicken breast, plain Greek yogurt, dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, shredded cooked chicken breast
- 1/2 cup plain Greek yogurt
- 2 tbsp, chopped dill
- 1/2 cup, finely diced celery
- 2 tbsp, minced red onion
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine shredded chicken breast, plain Greek yogurt, chopped dill, lemon juice, salt, and black pepper. Gently fold until evenly distributed, avoiding overmixing to keep chicken tender.
- Step 2: Stir in finely diced celery and minced red onion until all ingredients are evenly coated. Taste and adjust seasoning if needed.
- Step 3: Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving on lettuce cups or whole-grain bread.
