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 (high protein, low carb) ready in about 15 minutes pairs shredded cooked chicken breast, plain Greek yogurt, chopped 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does High-Protein Greek Yogurt Chicken Salad with Dill take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover High-Protein Greek Yogurt Chicken Salad with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain greek yogurt from drying out.
Can I substitute ingredients in High-Protein Greek Yogurt Chicken Salad with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale High-Protein Greek Yogurt Chicken Salad with Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is High-Protein Greek Yogurt Chicken Salad with Dill high protein?
Yes — this recipe is tagged high protein, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
Related recipes
Lemon-Herb Pan-Seared Chicken Thighs with Creamy Mushroom Sauce
Balsamic-Glazed Chicken Thighs with Roasted Vegetables
Crispy Lemon-Garlic Chicken Thighs with Roasted Asparagus
Lemon-Herb Chicken with Rainbow Veggies
Rosemary-Baked Chicken Breasts
Lemon-Herb Pan-Seared Chicken Breast with Creamy Dill Sauce
