Chicken Salad Recipe With Yogurt And Mayo: Bright Celery Crunch and Tangy Cream Balance

This chicken salad recipe with yogurt and mayo delivers the perfect balance of creamy tang and crisp celery crunch—ideal for meal prep or lunchbox perfection. 💛 The secret lies in tender, poached chicken breast that stays juicy while absorbing the bright yogurt-mayo dressing infused with fresh herbs and a touch of lemon.

No dry, rubbery texture here; just melt-in-your-mouth bites that hold their shape when mixed.

The magic happens in the dressing where Greek yogurt lightens traditional mayo while adding protein and a subtle tang. I add finely diced celery, red onion, and a pinch of curry powder for depth—trust me, it transforms ordinary chicken salad into something restaurant-worthy.

The texture is velvety yet bright, with each forkful offering that satisfying crunch from fresh herbs and toasted pecans (if you choose to add them).

What you'll end up with is a salad that's creamy without being heavy, tangy without overpowering, and packed with texture from the celery, herbs, and optional nuts. It's the kind of dish that tastes even better the next day, making it perfect for meal prepping.

Whether served on its own, stuffed in wraps, or piled high on toasted bread, this chicken salad delivers every time.

For extra flair, I'll show you how to plate it with a drizzle of honey mustard or a sprinkle of smoked paprika—simple touches that elevate it from everyday to special. Let's get started on this crowd-pleasing recipe that's as versatile as it is delicious.

Ingredients for chicken salad recipe with yogurt and mayo

Bright, tangy, and packed with crunch—just these ingredients transform simple chicken into something extraordinary.

The chicken is everything here. Buy pre-cut breasts if you're short on time, but if you're feeling fancy, Costco or Whole Foods have the best quality—look for plump, pale pieces with no gray edges. Poaching keeps them juicy, and I swear by lemon water with a bay leaf for that subtle brightness. For the yogurt, Fage or Siggi's full-fat gives the best texture—no watery mess. If you're using mayo, duck or avocado oil-based holds up better than regular mayo, but don't stress if that's not what you've got.

No Greek yogurt? Plain vegan yogurt or extra sour cream works in a pinch (though it'll be slightly heavier). Short on celery? Red bell pepper adds sweetness and crunch—just dice it super fine so it blends in. The curry powder is non-negotiable for depth, but if you're avoiding it, half the amount of smoked paprika gives a similar vibe. Fresh herbs are ideal, but one-third dried dill or parsley gets you close. And if pecans are too pricey, walnuts or almonds toast just as well.

This salad tastes even better the next day—keep it sealed in the fridge for up to 4 days. I always portion mine into glass containers with lids for easy grab-and-go lunches. For extra flair, drizzle that honey mustard right before serving—it adds a gorgeous golden finish. If you're prepping for a crowd, double the batch and store the dressing separately until mixing to keep everything crisp.

Step-by-step instructions for chicken salad with yogurt and mayo

Here's how to create a perfectly balanced chicken salad with creamy texture and vibrant flavors.

Bring a large pot of water to a gentle simmer and add the 1.5 lb boneless, skinless chicken breast. I use a mix of 2 tablespoons lemon juice and 1 teaspoon salt in the water—this keeps the chicken moist and adds subtle brightness. Poach for 12-15 minutes until the internal temperature reaches 165°F.

Here's the thing—don't overcook it. You want the chicken to be just cooked through but still tender enough to shred easily with two forks. Remove it from the pot and let it cool for 10 minutes before handling. This resting time makes shredding much easier and prevents the salad from becoming watery.

Once cooled, use two forks to shred the chicken into ¼-inch pieces. Transfer it to a large mixing bowl and add the 0.75 cup plain Greek yogurt and 0.25 cup mayonnaise. I like to use a rubber spatula for this step—it helps incorporate everything smoothly without breaking up the yogurt.

Here's where the magic happens: Add the 0.5 teaspoon curry powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the bowl. Gently fold everything together until fully combined. The curry powder adds a subtle warmth that balances the tangy creaminess perfectly. Don't overmix—just until everything is evenly distributed.

Finely dice the 1.5 cups fresh celery and 0.25 cup red onion (I use a sharp chef's knife for this) and add them to the bowl. The celery should be very small—almost like a fine brunoise cut. Stir in the 0.25 cup fresh dill and 0.25 cup fresh parsley, both chopped into small pieces. These herbs add freshness that cuts through the richness of the yogurt and mayo.

For the pecans, toast them in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Let them cool slightly, then roughly chop them and fold into the salad. The toasted pecans add a wonderful crunch that contrasts beautifully with the creamy texture. If you're short on time, you can use them raw—but toasted makes all the difference.

Drizzle in the remaining 2 tablespoons fresh lemon juice and give everything one final gentle fold. The lemon juice brightens all the flavors and prevents the salad from becoming too heavy. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash more lemon juice depending on your preference.

Cover the bowl and refrigerate for at least 30 minutes (I prefer 1 hour if possible). This chilling time lets all the flavors meld together beautifully. The salad will keep well in the fridge for up to 3 days, making it perfect for meal prep. When you're ready to serve, give it one final stir to distribute everything evenly.

Spoon the chicken salad onto plates or into lettuce cups for serving. For an extra touch, drizzle with the 1 tablespoon honey mustard in a zigzag pattern. The sweet-tangy mustard adds another layer of flavor that ties everything together. Garnish with additional fresh parsley or dill if you like—it adds a pop of color and freshness.

This salad serves 4 people perfectly, whether you're making sandwiches, using it as a filling for wraps, or serving it as a light main course with crusty bread. The balance of creamy, crunchy, and tangy elements makes it incredibly versatile and satisfying every time.

Wine and beer pairings for this chicken salad recipe with yogurt and mayo

Crisp White Wine

An Albariño from Spain or Sauvignon Blanc from New Zealand cuts through the creamy richness beautifully. The bright acidity and citrus notes in these wines refresh your palate after each bite of the yogurt-mayo dressing.

I love a chilled Albariño from Rías Baixas—its peach and melon flavors complement the salad's subtle curry warmth. 🍷

Crisp Lager Pairing

For beer lovers, a German-style Pilsner like Warsteiner or Peroni works perfectly. The crisp, clean malt profile balances the salad's tangy creaminess without overpowering it.

If you prefer something hoppier, try a Belgian Witbier like Hoegaarden—the coriander and orange peel notes add a refreshing contrast to the curry and lemon. 🍺

Light Rosé Option

A dry Provence rosé with its delicate strawberry and citrus flavors is my go-to for summer gatherings. The light body and crisp finish won't weigh down the salad, while the subtle fruitiness enhances the herbs and lemon. Look for a Whispering Angel or Miraval—both are crowd-pleasers. ✨

Sparkling Wine Twist

For a celebratory touch, serve with a Prosecco or Cava. The bubbles cleanse your palate between bites, making the creamy texture even more enjoyable. A La Marca Prosecco with its green apple and pear notes pairs wonderfully with the salad's fresh herbs.

The effervescence also makes it feel extra special for lunch or brunch. 🥂

Non-Alcoholic Choice

Don't drink alcohol? A sparkling lemonade with fresh mint or a ginger beer like Feather works beautifully. The effervescence mimics wine's palate-cleansing effect, while the citrus and ginger enhance the salad's brightness.

For something even simpler, try San Pellegrino Aranciata—its blood orange flavor complements the curry and lemon perfectly. 💛

Frequently asked questions