Greek Yogurt Chicken Salad Without Celery (Packed-Lunch Version)

Chicken salad without celery is a real request: some people dislike the taste, some can’t find it, and some just don’t have it in the fridge. This version uses Greek yogurt as the base and gets its crunch from crisp apple or cucumber instead. It comes together in about 10 minutes with cooked chicken, and it is built for lunch boxes. Looking for the classic version? See our high-protein chicken salad.

Ingredients (makes 4 servings)

• About 1 pound (450 g) cooked chicken breast, diced small (leftover or rotisserie chicken works)
• 1/2 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 crisp apple, diced small (or 1 cup seeded, diced cucumber)
• 2 tablespoons finely diced red onion (optional)
• 2 tablespoons chopped fresh parsley or dill
• Salt and black pepper to taste

Method

1. Stir the Greek yogurt, Dijon mustard and lemon juice together in a large bowl until smooth.
2. Add the chicken, apple (or cucumber), onion and herbs. Fold until everything is coated.
3. Season with salt and pepper. Taste, and add a little more lemon juice if you want it brighter.
4. Chill for at least 30 minutes so the flavors blend, then portion into containers.

Crunch without celery: what to use

• Apple: sweet and crisp; dice small and add right before packing so it stays pale (a little lemon juice helps).
• Cucumber: seed it first, because the watery center is what makes salads thin out.
• Other options: diced radish, shredded carrot, or chopped toasted sunflower seeds added at lunchtime.

Packing it for lunch

• Keep it cold. Pack the salad with an ice pack in an insulated bag. Cooked chicken should not sit out for more than 2 hours, or 1 hour if it is hot out.
• Pack the carbs separately. Put crackers, bread or a wrap on the side so they don’t go soft.
• Stir before eating. Yogurt-based salads can release a little liquid as they sit; a quick stir brings the texture back.

Storage

Store the salad in an airtight glass container in the refrigerator and eat it within 3 to 4 days. Don’t freeze it: yogurt and fresh vegetables turn watery once thawed.

How much protein is in it?

This is an estimate using the numbers in our own high-protein foods list: cooked chicken breast is about 31 g of protein per 100 g, and plain Greek yogurt is about 17 g per 3/4 cup. For 1 pound of chicken plus 1/2 cup of yogurt, that works out to roughly 35 g of protein per serving. Brands and chicken portions vary, so check your own labels if the exact number matters to you.

Easy variations

• Extra tangy: add a teaspoon of capers or chopped pickles.
• Herby: use dill and a squeeze of extra lemon.
• Lighter spice: a pinch of smoked paprika or curry powder.
• Dairy-free swap: use a thick unsweetened plant-based yogurt; the texture will be slightly looser.

Ways to serve it

Pile it onto lettuce leaves, stuff it into a pita, or roll it into a wrap. If you are packing wraps, our guide on keeping meal-prep wraps from getting soggy shows how to keep them fresh. You can also try our chicken Caesar wrap bento box for another packable lunch, or browse all lunch recipes.

Frequently asked questions

Can I use sour cream or mayonnaise instead of Greek yogurt? Yes, in the same amount. Mayonnaise gives a richer result; sour cream is closer to yogurt but has less protein.

Why is my chicken salad watery? Usually from wet add-ins or very juicy chicken. Seed cucumbers, pat the chicken dry, and add watery vegetables right before eating.

How long does it keep? 3 to 4 days in the refrigerator in a sealed container.

Can I use canned chicken? Yes. Drain it very well and flake it before mixing.