Healthy Greek Yogurt Chicken Salad Without Mayo

Bright, tangy, and wonderfully creamy without a drop of mayonnaise, this Healthy Greek Yogurt Chicken Salad Without Mayo is my new weeknight hero. It’s the kind of recipe that balances protein and fresh flavors, comes together with pantry-friendly ingredients, and doubles as a hearty sandwich filling, a bed-topper for greens, or a picnic-ready snack. Using plain nonfat Greek yogurt instead of mayo keeps things light while still giving you that luscious texture you crave.

Why you’ll love this recipe

• Light but satisfying: Greek yogurt gives a creamy mouthfeel without heaviness.
• Herb-forward and bright: Fresh basil and lemon juice keep the flavor lively.
• Textural interest: Artichoke hearts, sun-dried tomatoes, pine nuts, and red onion add crunch and bite.
• Simple cooking method: The chicken is gently poached in broth and aromatics, so it stays tender and juicy.

Ingredients

• 1 pound chicken breast, quartered
• 2 1/2 cups reduced-sodium chicken broth
• 2 cups water
• 2 bay leaves
• 1/2 cup plain Greek nonfat yogurt
• 1/2 cup fresh basil, packed and roughly chopped
• 1 tablespoon garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 cup artichoke hearts, packed in water and roughly chopped (about 6 hearts)
• 1/2 teaspoon salt
• Black pepper to taste
• 1/2 cup sun-dried tomatoes, lightly packed in olive oil with herbs, minced
• 2 tablespoons pine nuts
• 1/4 cup red onion, minced
• 2 teaspoons Italian seasoning
• 1/2 cup artichoke hearts, finely chopped

Note: The recipe uses artichoke hearts in two textures—roughly chopped and finely chopped—to give both chunk and spreadable silkiness. The sun-dried tomatoes in olive oil bring concentrated sweetness and savory depth.

Equipment

• Large saucepan with lid
• Mixing bowl
• Forks or two forks for shredding/chopping chicken
• Spoon or spatula
• Measuring cups and spoons

Step-by-step directions

Follow these clear, ordered steps to make this Healthy Greek Yogurt Chicken Salad Without Mayo.

1. Prepare the poaching liquid: In a large saucepan, combine 2 1/2 cups reduced-sodium chicken broth, 2 cups water, and 2 bay leaves. Bring the mixture to a gentle simmer over medium heat.
2. Cook the chicken: Add 1 pound chicken breast, quartered, to the simmering liquid. Reduce heat to maintain a low simmer, cover the pan, and cook until the chicken is fully cooked through and reaches an internal temperature of 165°F (about 12–16 minutes depending on thickness). Avoid a rolling boil so the meat stays tender.
3. Cool and shred: Remove the chicken from the poaching liquid and transfer to a plate. Let it rest until cool enough to handle. Use two forks to shred the meat or chop it into bite-sized pieces, depending on the texture you prefer for your salad.
4. Toast the pine nuts (optional but recommended): While the chicken cools, place 2 tablespoons pine nuts in a small dry skillet over medium-low heat. Stir frequently until they are lightly golden and fragrant, about 2–3 minutes. Watch closely to prevent burning. Remove from heat and set aside to cool.
5. Mix the dressing base: In a medium mixing bowl, combine 1/2 cup plain Greek nonfat yogurt, 1 tablespoon garlic (minced), 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and black pepper to taste. Whisk until smooth. This simple mixture is the creamy backbone of the Healthy Greek Yogurt Chicken Salad Without Mayo.
6. Add herbs and seasoning: Stir 1/2 cup fresh basil, packed and roughly chopped, and 2 teaspoons Italian seasoning into the yogurt mixture. The basil adds bright, herbal notes that lift the salad.
7. Combine add-ins: Fold in 1/2 cup artichoke hearts (roughly chopped, about 6 hearts), 1/2 cup artichoke hearts finely chopped, 1/2 cup sun-dried tomatoes (minced), and 1/4 cup red onion (minced). Make sure the sun-dried tomatoes are minced finely so they disperse evenly throughout the salad.
8. Incorporate the chicken: Add the shredded or chopped chicken to the bowl with the yogurt dressing and toss until the chicken is well coated and the add-ins are evenly distributed. Taste and adjust seasoning with additional salt and black pepper if needed.
9. Finish with pine nuts: Fold in the toasted pine nuts right before serving so they retain their crunch. If you prefer a softer texture, stir them in slightly earlier to let them soften.
10. Chill or serve immediately: You can serve the salad immediately at room temperature, or chill it for 30 minutes for flavors to meld. Stored in an airtight container in the refrigerator, it will keep well for 3–4 days.

Serving suggestions

This Healthy Greek Yogurt Chicken Salad Without Mayo is incredibly versatile:

• Serve it in a sandwich with whole-grain bread and crisp lettuce for a satisfying lunch.
• Spoon it over a bed of mixed greens or arugula for an easy, protein-packed salad.
• Make lettuce wraps with butter lettuce or romaine for a low-carb option.
• Top avocado halves with a scoop of the chicken salad for a simple, elegant appetizer.
• Pack it in a mason jar with crackers or veggie sticks for a portable snack or picnic item.

Troubleshooting and tips

• Too thin dressing? If your salad seems watery, the chicken may still be warm. Chill the mixture and any excess moisture will settle. You can also add a touch more Greek yogurt to thicken.
• Too dry? Add a splash of the reserved poaching liquid or another teaspoon of lemon juice mixed with a bit of yogurt to bring moisture back.
• Prefer more crunch? Add diced celery or chopped cucumber for extra texture without changing the overall flavor profile.
• No fresh basil? You can substitute with a tablespoon of chopped flat-leaf parsley plus a teaspoon of lemon zest for brightness.
• Sun-dried tomatoes too oily? If you used sun-dried tomatoes packed in oil and want less oil in the salad, drain them on a paper towel and dab gently before mincing.

Make-ahead and storage

This Healthy Greek Yogurt Chicken Salad Without Mayo stores well. Place it in an airtight container and refrigerate for up to 3–4 days. If you plan to make it ahead for a picnic or packed lunch, keep any crunchy elements like additional pine nuts or fresh greens separate until serving to preserve texture.

Nutritional notes

Swapping Greek yogurt for mayonnaise reduces saturated fat and overall calories while boosting protein and offering a pleasant tang. The combination of artichokes, sun-dried tomatoes, and basil provides fiber, antioxidants, and a satisfying depth of flavor without heavy dressings.

Variations

• Mediterranean boost: Add a tablespoon of chopped kalamata olives and a sprinkle of crumbled feta for a more Mediterranean profile.
• Herb swap: Mix basil with a little dill or tarragon for a different aromatic twist.
• Spicy kick: Stir in 1/4 teaspoon red pepper flakes or a dash of hot sauce to wake up the flavors.

Final thoughts

This Healthy Greek Yogurt Chicken Salad Without Mayo is proof that you don’t need heavy dressings to make a juicy, flavorful salad. With simple poached chicken, creamy Greek yogurt, bright basil, and the savory-sweet punch of sun-dried tomatoes, it’s a fresh, wholesome recipe that’s easy to adapt and even easier to love. Make a batch for lunches throughout the week or serve it for a light dinner — either way, it will be one of those dishes you’ll keep coming back to.

Enjoy experimenting with small swaps and serving styles, and savor the way this recipe proves indulgence and health can happily coexist in one bowl.