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Greek Yoghurt Chicken Salad

Greek Yoghurt Chicken Salad


Relish in the light yet satisfying flavours of our Greek Yogurt and Chicken Salad. This dish masterfully blends tender, lean chicken with creamy, low-fat Greek yogurt, striking a delicious harmony of protein and taste. Fresh vegetables and aromatic herbs add a burst of freshness and nutrition, turning every bite into a sensory delight. Perfect for those seeking a nutritious meal that doesn't compromise on flavour, this salad is an excellent choice for a healthy lunch or dinner. Enjoy this nutrient-rich, palate-pleasing creation, ideal for any day of the week.

Preparation and Cooking Time:

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4


  • Easy

Ingredients with Measurements:

  • 500 g chicken breasts, raw
  • 1 cup (250 g) low-fat Greek yogurt
  • 200 g cucumber, diced
  • 150 g red capsicum, diced
  • 1 small red onion (approx. 70 g), finely diced
  • 200 g cherry tomatoes, halved
  • 1/4 cup (15 g) fresh dill, chopped
  • 2 tablespoons (30 mL) lemon juice
  • 1 clove garlic (approx. 5 g), minced
  • 1 teaspoon (5 mL) olive oil
  • Salt and pepper, to taste
  • Mixed salad greens

Preparation and Cooking Steps:

  1. Grill Chicken: Season the chicken breasts with salt and pepper. Heat oil in a pan on a medium-high heat. Grill until fully cooked and golden. Let them cool, then chop them into bite-sized pieces.
  2. Combine Yogurt Dressing: In a bowl, mix the low-fat Greek yogurt with lemon juice, minced garlic, chopped dill, salt, and pepper. Stir until well combined.
  3. Prepare Vegetables: Dice the cucumber, capsicum, and red onion. Halve the cherry tomatoes.
  4. Assemble Salad: In a large bowl, combine the grilled chicken, prepared vegetables, and mixed salad greens if using.
  5. Add Dressing: Pour the Greek yogurt dressing over the salad. Toss gently to coat everything evenly.
  6. Serve: Enjoy the salad fresh or chill it in the fridge before serving for a refreshing taste.

    Variations to Mix It Up:

    • Mediterranean Twist: Add in a few olives, feta cheese, and a sprinkle of oregano for a Mediterranean flair.
    • Fruit Fusion: Toss in sliced strawberries or orange segments for a sweet and tangy contrast.
    • Nutty Crunch: Top with a handful of toasted almonds or walnuts for added crunch and healthy fats.
    • Spicy Kick: Mix in some chopped jalapeños or a dash of chilli flakes for those who like it hot.
    • Herb Freshness: Incorporate a mix of fresh herbs like mint, parsley, or basil for a burst of freshness.
    • Avocado Creaminess: Add diced avocado for a creamy texture and a dose of healthy monounsaturated fats.
    • Roasted Vegetables: Include roasted zucchini, capsicum, or eggplant for a warm, smoky flavour.
    • Grain Goodness: Stir in some cooked quinoa or bulgur wheat for a hearty, filling addition.
    • Vegetarian Delight: Substitute chicken with chickpeas or grilled tofu. For chickpeas, use 1 can (400 g), drained and rinsed, adding a plant-based protein punch. Alternatively, use 400 g of firm tofu, pressed and grilled or pan-seared until golden. These vegetarian options not only offer a great source of protein but also complement the creamy texture and fresh flavours of the salad perfectly.

    Storage Instructions for Meal Prep:

    • For meal prep, store the salad and dressing separately in airtight containers in the fridge. This keeps the ingredients fresh and prevents them from becoming soggy.
    • The salad can be stored for up to 3 to 4 days.
    • Add the dressing to the salad just before serving.

    Customise to Meet Your Nutritional Goals:

    • For more cabs: Add in a wholegrain such as brown rice or quinoa.
    • For more protein: Add in a boiled egg.
    • For more fat: Add in a small amount of olive oil when cooking the chicken.

    Nutritional Panel (per serving, estimated using NUTTAB standards):

    • Energy: 921 kJ (approx. 220 calories)
    • Protein: 36.6 g
    • Total Fat: 3.7 g
      • Saturated Fat: 0.9 g
    • Carbohydrate: 8.9 g
      • Sugars: 7.4 g
    • Dietary Fibre: 2.4 g
    • Sodium: 733 mg


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