Greek Yogurt Chicken Salad Sandwich

From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!

Greek Yogurt Chicken Salad Sandwich - From the plump grapes to the sweet cranberries, this lightened up sandwich won't even taste healthy!

When Jason came to visit last weekend, I sent him off with some freezer-friendly meals and a batch of chicken pesto along with a loaf of bread. With his crazy school schedule, I know that he doesn’t have much time to cook and he’s even lost about 10 pounds in a semester so I always bug him about what he’s eaten.

Greek Yogurt Chicken Salad Sandwich - From the plump grapes to the sweet cranberries, this lightened up sandwich won't even taste healthy!

So with that in mind, here’s how our phone conversation went last night:

          Me: Did you have dinner yet? What’d you eat?

          Jason: The chicken pesto you made me.

          Me: So you made a sandwich?

          Jason: No. I ate it by itself.

          Me: (confused) Why didn’t you eat it with the bread?

          Jason: Because it tastes better without it.

Boys, right? At least he’s eating so I guess I can’t complain too much!

Greek Yogurt Chicken Salad Sandwich - From the plump grapes to the sweet cranberries, this lightened up sandwich won't even taste healthy!

So as you can tell from the chicken pesto I made not too long ago, I love making a chicken salad type mixture and lightening it up with Greek yogurt (my new obsession). And that’s exactly what I did here with a blend of so many fun ingredients, from the tart apples, to the sweet cranberries and the juicy, plump grapes. With some freshly squeezed lemon juice and garlic powder, you won’t be missing the mayo at all!

Greek Yogurt Chicken Salad Sandwich

Prep Time 10 minutes

Total Time 10 minutes

Yield 4 servings

Greek Yogurt Chicken Salad Sandwich

From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!


  • 1 pound cooked chicken breast, shredded
  • 1/2 cup diced red onion
  • 1/2 cup diced apple
  • 2/3 cup grapes, halved
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 4 rolls ciabatta bread, toasted, for serving


  • In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
  • Serve sandwiches on ciabatta bread with chicken mixture.

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 522 Calories from Fat 90.9
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 0.9g 5%
Trans Fat 0g
Cholesterol 96.4mg 32%
Sodium 997.0mg 42%
Total Carbohydrate 81.4g 27%
Dietary Fiber 5.4g 22%
Sugars 15.2g
Protein 51.5g 103%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts
Serving Size
Servings Per Container 4 (filling only)

Amount Per Serving
Calories 212.0 Calories from Fat 54.9
% Daily Value*
Total Fat 6.1g 9%
Saturated Fat 0.9g 5%
Trans Fat 0g
Cholesterol 96.4mg 32%
Sodium 97.0mg 4%
Total Carbohydrate 19.4g 6%
Dietary Fiber 2.4g 10%
Sugars 14.2g
Protein 41.5g 83%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jason was onto something when he skipped the bread. In this recipe, 60% of the calories, 75% of the carbs, and 85% of the sodium is found in the ciabatta roll! But, of course, it’s not a sandwich without the bread.

One way to have your bread, and eat it too, is to make this into an open- faced sandwich. Pile the filling onto one half of the ciabatta roll, and save the other half for tomorrow’s lunch. This improves the overall healthfulness of the recipe without sacrificing that tasty sandwich experience.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


  1. Kaylin says

    I just made this recipe this afternoon and it is delicious! Grapes aren’t in season right now so I used pomegranate seeds instead and it came out great- thanks for the inspiration!

  2. Tina says

    Just tried this recipe, I have to say it was delicious. I was unsure about the greet yogurt, but I couldn’t even taste it with the grapes and everything else. Yum..will definitely make again!

  3. Sheila S says

    Use this same recipe (leave out onion and garlic) and add pineapple/almonds/mandarin oranges, or cranberries/walnuts/sunflower seeds. I even do one with chicken, greek yogurt, curry powder to taste, golden raisins and pine nuts! It’s a great base to add whatever you like! I even throw in some ground flax seeds! Thanks for sharing!

  4. ANDREA says

    This sounds so yummy and I plan on making it for my mom and aunts when they come over for a visit and tea. My question is what is something else I could make with it? Its cold here and the sandwich is good and different should I do a nice soup??? I need some advice as to what would be a good fit thank you!!!!

    • Chung-Ah says

      I suggest serving a light soup, perhaps a roasted tomato soup. I would avoid any kind of chowders as it may just be too thick and heavy to go along with a sandwich like this.

  5. Carina says

    Tasty and easy – great way to cut out the extra fat from mayo! Substituted diced celery for the apples to add crunch. Added Trader Joe’s Hot & Sweet mustard to the yogurt mix for extra tang. Toasted the sliced almonds and in lieu of bread, we used the chicken salad atop salad greens.

  6. Melissa says

    I love this! Thanks for sharing. I’m counting calories and was wondering do you have the nutritional information already available? And also, the 4 servings, would that be 1 cup servings or more of 1/2 cup servings. Thanks so much! It’s very good!!!!!!
    Oh and I added celery with all of the above. :)

    • Chung-Ah says

      The addition of celery sounds amazing! Unfortunately, I do not post nutritional information of my recipes here as I am not a registered dietician. I recommend using online resources (ex. calorie count) to obtain caloric information. Serving-wise, I’d say 1 serving is anywhere from 1/2-1 cup.

  7. Kate Steger says

    How long would you say the chicken salad would keep in the refrigerator? I plan on making it for lunches and was wondering if it would still be good a week later.

  8. Holly says

    I make the chicken, cube it and then make the chicken salad a serving at a time the night before work. This way, I can make it last more than 2-3 days. It still tastes fresh and yummy every day!

    • Chung-Ah says

      Maggie, that’s really based on personal preference. You can use leftover roasted chicken or you can cook them in a skillet. It’s really up to you.

    • BK says

      Poaching the chicken will keep it very moist. There are a lot of recipes for poaching chicken on the web, but it’s a very simple process.

    • Aakriti Jalota says

      One of the easiest ways to cook chicken is to use a pressure cooker. Add about 3 cups of water fpr 4 chicken breasts and put it on a high heat for 10 mins and then on a low heat for 10 mins. However, please do not use a pressure cooker if you’re not familiar with it. It would be easier to just boil or poach it if you’re not familiar with a pressure cooker.

  9. Hilda says

    I absolutely loved this! I had it on sprouted wheat bread and it was delicious. I really love your blog. I like how you keep it simple and fresh. I am trying to cook more and eat healthy; your recipes are perfect. Thank you for sharing.


  10. Cheryl says

    I love this recipe! I’ve made it several times. I wanted to try something different; I omitted just the dried cranberries, lemon juice and garlic powder, and instead added 1tsp of curry powder, and a stalk of diced celery, and and it tasted amazing! :)

  11. Michele says

    Thank you for this recipe! Trying to cut back on the lunch meat. I just made and it and it taste very good!

  12. ginger says

    This is THE best chicken salad I’ve ever had!! I was so nervous about the Greek yogurt because sometimes it can taste a little tart, but this is delicious!

  13. Allison says

    This was delicious, fresh, and juicy! I was hesitant at first with the Greek yogurt but it was really good!

  14. Kerry says

    I love chicken salad but I know it’s full of calories. I tried this recipe and I loved it. I used golden raisins and cranberry’s too.

  15. Kelli says

    I’ve got to admit, I too was a bit skeptical about using Greek yogurt but as everyone else said, you couldn’t even tell. This is a great and healthy recipe, thank you!!

  16. Celina says

    Ha Ha! Cooking for one person means you might have 4 meals from a store-bought rotisserie chicken. My long-time version of this chicken concoction is to leave out the apple, but add a bit of very finely chopped celery, chopped little red onions and then add to taste a spoonful or two from a jar of Red Thai Curry Paste and perhaps some chopped
    cilantro…….with or without bread!! Great year-round salad pr sandwich filler!

  17. says

    Yum! Thank you so much for this recipe. I made it for my stamping class this weekend and they loved it! I will make this one again!

  18. Karla says

    Had left over chicken and want to use up a large container of greek yogurt! Started searching for recipe and came upon your site! This recipe is amazing!!! LOVE! Thanks!

    • Chung-Ah says

      I’m sure it’ll be fine if you make it 1-2 days before. You can even hold off on the dressing and toss it right befor serving.

  19. Cathy says

    I’ve always liked the idea of chicken salad, but I hate mayo. So I was very excited when I came across this recipe…and I LOVE it! I make it at least twice a month. I’ve found that I like a more subtle onion flavor, so I use green onions instead of red. It’s delicious and pretty. :) I’ve recommended this recipe to lots of friends who, like me, are counting calories. Thanks for sharing!

  20. Sabrina says

    I made this & love it but I have a question. Is the chicken 1 lb. before or after cooking? I used 1 lb. cooked & it seemed a little dry. Or maybe because I used fat free Greek yogurt? Still good though!

    • Chungah says

      Sabrina, it really depends on how the chicken was prepared. I personally like to pan fry it in a little bit of olive oil, seasoned with salt and pepper, to taste.

  21. Rachel says

    Hi.. Any idea I can keep this filling for how long? As I really like to do it.. But I do not think I will be able to finish the whole serving in a day…

  22. Lulu says

    I am in Australia but follow a lot of American sites on facebook and this one came up today. We don’t have anything similar to “chicken salad” over here so it is not something I am familiar with but I saw your recipe and had an instant pregnancy craving :)
    I made this for dinner tonight, omitted the onion and garlic powder, and added celery and baby spinach leaves. I didn’t follow the amounts as wasn’t sure how it translated to Australian cups but just added what I thought looked and tasted good, the end result was amazingly yum and moreish, thanks!

    • Denise says

      You are my HERO! I am trying to change my eating habits instead of straight dieting, which has never worked, and am trying to build a catalogue of meals and good for me snacks. I love greek yogurt and love chicken salad but with the mayo it is not good for me. This recipe is great! I plan on eating it with small whole wheat tortillas with baby spinach and halved grape tomatoes. I also plan on making the Honey Salmon in Foil at the earliest opportunity. Your recipes are great and with the fresh ingredients they are a perfect addition to my new recipe catalogue! It’s people like you posting delicious good for me recipes that are making my life change seem attainable. Thank you!

  23. Christy says

    Thanks for the amazing recipe! I used non-fat Greek Yogurt and instead of the ciabatta roll, used Food for Life Ezekiel 4:9 sprouted grain tortillas- better choice!!

  24. chef ashley says

    Love it.. I make on with just chicken, yogurt, red grapes, celery, red onion, orange zest, and just a squeeze of Orange juice on a ciabatta roll and romaine lettuce.. and served with beet and carrots chips. our customers went crazy over..

  25. Julie says

    There are two “Nutritional Information” boxes. What are they for? It the top one for the roll, and the bottom one for the chicken salad?

    • Chungah says

      Julie, the top nutritional box is for the entire recipe. The bottom is for the filling only, clearly indicated next to: Servings Per Container.

  26. Lisa says


    Thank you so much for sharing this recipe. I absolutely loved it! I decided to make a couple changes and thought I would share. I wanted to give the chicken some more flavor so I decided to boil the chicken breast in coconut milk and chicken broth. The chicken turned out super moist and very flavorful. I also had some lavender on hand which I added to the chicken salad- I highly recommend it!!

  27. says

    i made this recipe and i hated it, others liked it, but the taste of the yogurt was too much for me since im not a yogurt person, would try again but i think i would try mayo to replace the yogurt and a bit less of the red onions they’re so overpowering. Thanks

    • Chungah says

      You can certainly try substituting something else for the grapes but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  28. nicole says

    I put some dijon mustard in it and used a rotisserie chicken…2 cups shreded and it turned out amazing. going to eat it on brown rice rice cakes!

  29. joanne says

    With using the Greek yogurt, does the salad dressing turn watery if it is refrigeratord till the next day. This happened when I used Greek yogurt for egg salad.

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have not tried storing the leftovers. There were no leftovers to store! :)

  30. Chelsea Mills says

    Hi, you say that this recipe makes 4 servings. Can you tell me how large those servings are, or approximately how much the total recipe makes? I am wanting to scale it for a larger audience.
    Thank you.

  31. Dasha says

    I made it this morning and used honey Greek yogurt and replaced almonds with walnuts. All I can say is this is my new favorite salad! I’m officially an addict. Thank you

  32. Anne says

    How long does this salad stay fresh in the fridge? Going to the mountains this weekend and am responsible for lunch on Sunday for group of 7 or 8. Planning to make on Friday afternoon before we leave town. Should I double the recipe for this size group?

    • Chungah says

      Anne, this should keep in the fridge for 1-2 days. The recipe also yields roughly 4 servings so please make the adjustments as needed to suit your group.

  33. Holly says

    I made a meatless version by using chickpeas in place of the chicken. They’re a good replacement for chicken or tuna. I smashed them with a fork to replicate the shredded texture and it turned out very well with no other altercations to the recipe! As a vegetarian I was happy to have a mock chicken salad.

  34. Amy says

    This was awesome! Like others, I was looking for a chicken salad recipe WITHOUT mayo and stumbled upon this. I used chopped pecans instead of almonds (because that’s what I had on hand), and I added a teaspoon of honey to the dressing to balance the tartness. Wrapped it up in romain lettuce leaves instead of serving it on rolls. Delish! Looking forward to having the leftovers for lunch tomorrow. Thanks for yet another great recipe! You never disappoint! =)

  35. Stephanie Robinson says

    made this was very delicious instead of the bread piled on crackers and omitted the onion simple to make great tasting will from now on use Greek yogurt in place of mayo in salad recipes thanks

  36. Cheryl says

    Just caught your website.
    Thank you for the delicious (and healthy) recipes!
    Trying to live and get healthy, and from looking at your recipes I think I can get there from here, and enjoy the journey!

    Thanks so much!

  37. NICOLE says

    So good! I’ve been craving something healthy and homemade and this hit the spot. Even with my crazy pregnancy hormones and food aversions – this pretty much knocked my socks off. It was delicious. And I’ll be having it again for tomorrow’s dinner.

  38. Claire says

    I added a few tablespoons of olive oil for a savory twist. Also added salt and pepper, and enjoyed on an english muffin with some leafy lettuce. Delish :)

  39. says

    I made this this afternoon and also skipped the bread and put it on top of raw spinach, absolutely wonderful! Thanks for the great recipe!

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