This is a four-ingredient chicken salad โ shredded chicken, non-fat Greek yogurt, red grapes, and dried cranberries โ that comes together in 15 minutes once the chicken is cooked. The yogurt replaces mayo entirely, which keeps the fat low and the protein high at 52 grams per serving. It works on bread, with crackers, or straight from the bowl, and it holds up well in the fridge for several days.
Before you start
The two things that actually determine how this salad turns out are how you cook the chicken and how dry it is before you shred it. Boiling works fine, but the chicken needs to be fully cooked through โ no pink โ and then cooled completely before you add the yogurt. If the chicken is still warm, the yogurt thins out and the salad turns watery. After shredding, let the chicken sit uncovered for a few minutes so any surface moisture evaporates; this gives the yogurt something to cling to rather than pool at the bottom of the bowl.
Shopping notes
- Greek yogurt: The recipe calls for non-fat specifically. Full-fat will make the salad noticeably richer and add calories, so stick with non-fat if you want the nutrition figures on the card to hold.
- Dried cranberries: Most store brands contain added sugar. If you want to reduce sweetness, look for unsweetened dried cranberries, which are now common in the bulk or health-food aisle.
- Red grapes: Seedless are called for โ double-check the bag. Green grapes work as a swap and are slightly less sweet, which balances the cranberries a little differently.
What can go wrong
- Watery salad: This happens when the chicken goes into the bowl warm or wet. Cool it completely and pat it dry before mixing in the yogurt.
- Bland flavor: Greek yogurt is tangy but not salty. Taste the finished salad and add salt โ most people need at least a pinch or two, and without it the whole thing falls flat.
- Stringy, uneven shreds: Chicken shredded while cold is tough to pull apart and ends up in uneven chunks. Shred it while itโs still slightly warm, then let those shreds cool before adding the yogurt.
- Grapes turning soft overnight: Store the halved grapes separately and stir them in just before serving each portion โ this keeps them from releasing juice into the yogurt base and going mushy.
- Yogurt separating in the fridge: Give the salad a good stir before each serving. Some liquid separation from the yogurt is normal and doesnโt mean the salad has gone bad.
Keeping it fresh
Store the yogurt-chicken-cranberry base in an airtight container in the fridge and it will keep well for up to four days โ stir the grapes in separately if you want to keep them from going soft, adding them to each portion at serving time. This is worth doing if youโre portioning the salad out across the week. The base on its own actually improves slightly after a day as the flavors settle. Keep the salad away from the door of the fridge where temperatures fluctuate. If youโre packing it for lunch, a small ice pack is enough to keep it safe for several hours.
Yummy Greek Yogurt Chicken Salad Recipe
Ingredients
- 4 medium chicken breasts
- ยพ cup Greek yogurt non-fat
- 1 cup red grapes seedless and halved
- ยฝ cup cranberries dried
Instructions
- Boil chicken breasts until cooked through and no longer pink. Shred with two forks; place in a bowl to let cool.
- Once cool, add the grapes and cranberries; combine well.
- Add the greek yogurt and mix thoroughly.
- Serve as a sandwich, with crackers or plain.
- Store leftovers in the fridge.
Nutrition
Frequently asked questions
Can I use rotisserie chicken instead of boiling chicken breasts?
Yes, rotisserie chicken works well and saves the cooking step entirely. Shred it while still slightly warm for easier pulling, then let it cool before mixing in the yogurt so the dressing doesnโt thin out.
Can I make this ahead for the whole week?
The yogurt and chicken base keeps for up to four days in the fridge, so yes โ make a full batch on Sunday and portion it out. Store the halved grapes separately and add them daily so they stay firm rather than releasing juice into the base.
Is non-fat Greek yogurt really necessary, or can I use regular yogurt?
Regular plain yogurt is thinner and will make the salad runny rather than creamy. If you only have regular yogurt, strain it through a cheesecloth or fine mesh strainer for 30 minutes first to thicken it up before using.