Healthy Greek Yogurt Chicken Salad

greek yogurt chicken salad with grapes on top of a piece of bread on a white plate.

This healthy, no-mayo Greek yogurt chicken salad with celery, grapes, and pecans is perfect to meal prep on Sundays for a week's worth of healthy, delicious lunches! (gluten-free)


  • 1 large boneless, skinless chicken breast (or 2 cups shredded cooked chicken)
  • 1/2 cup diced onion
  • 2/3 cup diced celery (1-2 ribs)
  • 2/3 cup grapes, halved
  • 1/2 cup pecan or walnut pieces (optional)
  • 3/4 cup plain Greek yogurt
  • 1 tbsp dijon mustard
  • Pinch fine sea salt
  • Freshly cracked pepper


  1. To cook chicken, heat oven to 350° F. Season chicken with salt and pepper and place in a baking dish. Cover with foil and bake 20-30 minutes, or until a thermometer inserted into the center of the chicken breast reads 165° F and juices run clear. Remove from oven and cool before shredding with 2 forks. (Skip this step if using cooked or leftover chicken.)
  2. To toast pecans, place them on a baking sheet and toast at 400°F for 6-8 minutes. Watch carefully so they don't burn!
  3. Chop onion, celery, grapes and pecans.
  4. In a large bowl, mix together all ingredients, stirring until chicken is evenly coated.
  5. Store chicken salad in the refrigerator in an airtight container up to 4 days.


  • For the best texture I prefer shredded chicken. You can also chop it into bite-sized pieces if you prefer a chunkier chicken salad.
  • Leave the grapes out if you want, or swap them for raisins or dried cranberries.
  • You can use shredded rotisserie chicken or canned chicken if you'd like.

Keywords: healthy chicken salad, greek yogurt chicken salad, no mayo chicken salad, healthy chicken salad with grapes