Greek Yogurt Chicken Salad — My Lighter, No-Mayo Curried Version
The Version I Made So My Husband Could Have It Too
This greek yogurt chicken salad is the lighter, no-mayo version of my curried chicken salad — the one I make so my husband can eat it too. He’s been eating Mediterranean-diet style for a couple of years now, and it’s genuinely changed his health, so when I fell in love with my curried chicken salad I knew I wanted a version that fit the way he eats. Swapping tangy Greek yogurt for the mayonnaise and leaving out the craisins keeps it bright and creamy with a fraction of the fat and no added sugar — and honestly, I reach for this one just as often as the original now. Same tender chicken, crisp apple, pecans, and warm curry powder; lighter, tangier finish.
🫒 This recipe is part of The Terrace, my Mediterranean diet hub — where I keep all my Mediterranean-friendly recipes, pantry staples, and the story behind why we eat this way.
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Watch me make this chicken salad two ways in the video — I make the lighter Greek yogurt version right alongside my classic — or scroll down for the full printable recipe card.
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Greek Yogurt Chicken Salad
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Ingredients
- 2 cups cooked chicken chopped
- ½ Honeycrisp apple Honeycrisp, Cosmic Crisp, Gala, or Pink Lady, chopped
- ¼ cup pecan halves chopped
- 2 green onions chopped (optional — see notes)
- 1 celery small, chopped
- 1 tablespoon lime juice
- 1-2 tsps curry powder or more, to taste
- 1/2-1 cup Greek yogurt plain
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Method
- Add the chopped cooked chicken to a large bowl.
- Add the chopped apple, pecans, green onion, and celery.
- Stir in the lime juice, curry powder, and Greek yogurt.
- Mix everything together until well coated. Taste and add more curry powder if you like it stronger.
- Serve on a sandwich, with crackers, or over a bed of greens.
Nutrition
Video
Notes
I cook my chicken with onion soup mix on top, so I usually skip the extra onion — if your chicken isn’t already seasoned, add the green onion (and a pinch of salt) for depth.
Use a thick, plain Greek yogurt (full-fat or 2% both work) for the creamiest result — nonfat can taste a little thin.
Store covered in the fridge for up to 3–4 days.
Tried this recipe?
Tap the stars above to rate it! This helps other families find it.Why This Greek Yogurt Chicken Salad Works
Greek yogurt chicken salad works because Greek yogurt does almost everything mayonnaise does — it makes the salad creamy and helps everything cling together — but it brings a tangy brightness and a big protein boost instead of a load of fat. Full-fat or 2% plain Greek yogurt is what I reach for; I skip nonfat, which can taste a little thin. The curry powder, apple, and pecans do the heavy lifting on flavor, so you honestly don’t miss the mayo.
Here’s the part I love: the same recipe, made with yogurt and no craisins, comes in around 191 calories a serving with 21 grams of protein — versus about 391 for my classic mayo version. That’s the swap that made it easy for my husband to keep eating the foods he loves while he eats Mediterranean-style. It doesn’t taste like a “diet” version, either; it just tastes fresh, tangy, and a little lighter, and it’s every bit as good on a sandwich, on crackers, or over a bed of greens.
A Few Things That Make Greek Yogurt Chicken Salad Even Easier
- Use thick, plain Greek yogurt. Full-fat or 2% both stay creamy; nonfat can go a little watery. Reach for thick, plain Greek yogurt — plain, not vanilla, because you want tang, not sweetness.
- Be generous with the curry powder. In the lighter version it’s carrying even more of the flavor, so don’t be shy. Start with a teaspoon of good curry powder and build from there.
- Skip the craisins — that’s the point. Leaving them out is what keeps the added sugar down and makes this the Mediterranean-diet–friendly version. If you want a touch of sweetness, a few extra bits of apple do the trick.
- Chop everything small. The yogurt coats small, even pieces best, so you get apple, celery, and pecan in every bite instead of big lonely chunks.
- Mix it in one bowl with a fork. Everything folds together in one big bowl in a couple of minutes — taste and adjust the curry before you serve.
Greek Yogurt Chicken Salad FAQ — The Questions I Get Every Time
Can you taste the yogurt in greek yogurt chicken salad?
You taste a pleasant tang, not a sour “yogurt” flavor — the curry powder, lime, and apple round it right out. If you’re used to a mayo chicken salad it reads as a little brighter and lighter, not sour. Using a thick, plain Greek yogurt (not nonfat, not flavored) is the key to keeping it creamy and mellow.
Is greek yogurt chicken salad good for the Mediterranean diet?
It fits the Mediterranean-diet pattern really well, which is exactly why I make it. The Mediterranean diet leans on lean poultry, fresh fruit, nuts, and yogurt in moderation — all of which are right here — while limiting added sugar, which is why the craisins come out. I’ll be honest that curry powder isn’t Mediterranean by birth; the cuisine is a different tradition. But the way this salad actually eats lands squarely in how my husband and I eat now.
Can I use half mayo and half Greek yogurt?
Absolutely, and it’s a great middle ground. Half mayo, half yogurt gives you some of that classic richness while still cutting the fat and adding protein. It’s how I ease people in who are nervous about going all yogurt. Start with a half-and-half mix, taste, and adjust from there.
What kind of apple is best?
A crisp, tart-sweet apple — Honeycrisp, Cosmic Crisp, Gala, or Pink Lady are all great. Since there are no craisins in this version, the apple is doing more of the sweet-tart work, so pick one with good flavor and a firm crunch. Skip soft apples like Red Delicious, which go mealy once they’re chopped and dressed.
Can I use rotisserie or leftover chicken?
Yes — this is one of my favorite ways to use up leftover or rotisserie chicken. I usually cook mine ahead with a little onion soup mix for extra flavor, but a plain rotisserie chicken works great; just add the green onion and a pinch of salt to make up for the seasoning. You need about two cups of chopped cooked chicken.
How long does greek yogurt chicken salad last?
It keeps covered in the fridge for 3 to 4 days, and it’s a great make-ahead — the flavor deepens after a few hours. Give it a stir before serving, since yogurt-based salads can release a little liquid as they sit. If it looks loose, a quick stir brings it right back together.
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Ingredients
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More Fresh, Lighter Recipes You’ll Love
- Curried Chicken Salad — the original, made the classic way with mayo and craisins. Prefer the traditional version? Start here.
- Cucumber Tomato Salad — the fresh Mediterranean salad you see on the plate in these photos.
- Asian Chicken Salad — another bright, crunchy chicken salad that saves the hottest days of summer.
- Spinach and Strawberry Salad — a fresh, five-minute green salad that’s lovely right alongside a scoop of this at a brunch or luncheon.
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Greek Yogurt Chicken Salad — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.