A creamy, high-protein chicken salad made with skinless chicken breast and fat-free Greek yogurt instead of mayonnaise. This style of recipe is commonly used as a WW-friendly alternative to traditional mayo-based chicken salad.
Servings: 6
Prep Time: 15 minutes
Cook Time: 15–25 minutes, if cooking chicken
Chill Time: 30 minutes
Total Time: About 45–70 minutes
Difficulty: Easy
Ingredients
Chicken Salad
1½ lb (680 g) cooked, skinless, boneless chicken breast, shredded or finely diced
1 cup (225–230 g) plain fat-free Greek yogurt
¼ cup finely diced celery
¼ cup finely diced red onion
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt, or to taste
2 tablespoons fresh parsley or fresh dill, chopped
1–2 tablespoons pickle juice, optional, for extra tang
For a truly zero-point-style version: skip mayonnaise, nuts, dried fruit, honey, avocado, and other higher-point additions. Actual WW Points depend on your current plan and the exact brands/quantities you use.
Instructions
1. Cook the chicken
If using raw chicken, place the breasts in a saucepan and cover with water or low-sodium broth. Bring to a gentle simmer and cook until the internal temperature reaches 165°F (74°C). Let the chicken cool completely, then shred or dice it.
You can also bake the chicken at 400°F (200°C) until fully cooked. Avoid overcooking because dry chicken will make the salad less creamy.
2. Make the creamy dressing
In a large bowl, combine:
Greek yogurt
Dijon mustard
lemon juice
garlic powder
onion powder
black pepper
salt
pickle juice, if using
Whisk until smooth and creamy.
3. Add the vegetables
Stir in the celery, red onion, and fresh parsley or dill.
4. Add the chicken
Fold the shredded chicken into the yogurt mixture. Mix gently until every piece is coated.
5. Adjust the flavor
Taste and adjust with extra lemon juice, mustard, pepper, or dill.
6. Chill
Cover and refrigerate for at least 30 minutes. Chilling allows the flavors to blend and gives the salad a thicker, creamier texture.
Serving Ideas
Serve the chicken salad:
In crisp romaine or butter lettuce leaves
Over a large green salad
With cucumber slices
With bell-pepper strips
Stuffed into tomatoes
In a whole-grain wrap if that fits your plan
Straight from the bowl for a high-protein snack
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: ~205–215 kcal
Protein: ~40 g
Carbohydrates: ~4–5 g
Fat: ~4 g
Fiber: ~1 g
Sugar: ~2–3 g
Sodium: varies significantly with the yogurt, mustard, salt, and chicken used
The estimate is based primarily on cooked skinless chicken breast, which is naturally very high in protein and contains no carbohydrate.
Nut Information
Nuts: None
Peanuts: None
Tree nuts: None
Seeds: None
This recipe is naturally nut-free as written.
If you add walnuts, almonds, pecans, sunflower seeds, or other nuts/seeds, the calories and WW Points can increase. Nuts are best treated as an optional topping rather than part of the zero-point-style base.
Why It Works
Using fat-free Greek yogurt instead of mayonnaise creates a creamy texture while keeping the recipe much lighter. Similar WW-style chicken salad recipes use fat-free Greek yogurt with chicken, celery, onion, lemon, and mustard.
Storage
Store in an airtight container in the refrigerator.
Best consumed within 3–4 days.
Keep refrigerated at 40°F (4°C) or below.
Do not leave chicken salad at room temperature for extended periods.
Stir before serving if a little liquid separates.
Q&A
Q: Is this really zero points?
A: It can be a zero-point-style recipe, but don’t assume a universal zero-point value. WW Points are personalized, and ingredients/brands can affect the calculation. WW itself lists several chicken-salad versions with different Points values depending on their ingredients.
Q: Can I use mayonnaise?
A: Yes, but mayonnaise will change the nutrition and Points. For the lightest version, stay with fat-free Greek yogurt.
Q: Can I use leftover chicken?
A: Absolutely. Cooked leftover skinless chicken breast works very well.
Q: Can I make it without onion?
A: Yes. Replace it with extra celery, green onion, or fresh herbs.
Q: Can I add grapes or apples?
A: Yes, if you don’t need the strictest zero-point-style version. Fruit adds sweetness but may change the Points depending on your plan.
Q: Can I add nuts?
A: Yes, chopped walnuts or pecans are delicious, but they will change the nutrition and Points.
Q: How can I make it extra creamy?
A: Add another 1–2 tablespoons of fat-free Greek yogurt and mix thoroughly. Letting the salad chill also improves the texture.
Q: Is it good for meal prep?
A: Yes. Prepare a batch and portion it into containers for quick lunches over the next few days.
Q: Is it high in protein?
A: Yes. The chicken breast provides most of the protein, with additional protein from the Greek yogurt. A serving of this version provides roughly 40 g protein.
Q: What makes it different from traditional chicken salad?
A: Traditional recipes often use mayonnaise and sometimes nuts or dried fruit. This version uses fat-free Greek yogurt, mustard, lemon, and vegetables for a lighter creamy dressing. WW’s own lighter chicken salad similarly uses reduced-calorie mayonnaise/sour cream with celery, pickles, mustard, and lemon.
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