Greek Yogurt Chicken Salad

My neighbor texted me a photo of her lunch one Tuesday, and I nearly dropped my phone—these lettuce wraps looked so bright and crisp, almost too pretty to eat. She'd swapped her usual heavy mayo-based chicken salad for Greek yogurt, and suddenly a dish I thought I knew felt completely new. That afternoon, I had leftover rotisserie chicken and decided to recreate what she'd made, but I added halved grapes because they were sitting on my counter looking lonely. Twenty minutes later, I was wrapping cool butter lettuce around this creamy, tangy mixture, and my whole family gathered around asking for bites before I'd even finished plating.

Last summer, I brought these to a potluck where everyone was sweating through heavy casseroles, and they disappeared before the potato salad was even opened. Someone asked if I'd bought them from a restaurant, which made me laugh because the whole magic is how simple it is. The combination of cool lettuce, the snap of fresh vegetables, and that slightly tangy dressing just felt like exactly what everyone needed on a 95-degree day.

Ingredients

• Cooked chicken breast, 2 cups shredded or diced: Use rotisserie chicken from the grocery store to save time, or poach your own breasts in simmering water for 12 minutes—either way, the key is keeping it tender and not overseasoning it since the dressing brings plenty of flavor.
• Celery, 1/2 cup finely diced: This is your crunch foundation, and cutting it small means it distributes evenly throughout every wrap instead of creating unexpected chunks.
• Red grapes, 1/2 cup halved: They burst slightly when you bite them and release little pockets of sweetness that balance the tanginess—if you can't find good grapes, diced apple works beautifully or dried cranberries if you want a chewier texture.
• Red onion, 1/4 cup finely chopped: Start with a quarter cup because its bite can surprise you; you can always add more, but you can't take it back.
• Cucumber, 1/4 cup finely diced: Make sure to pat it dry with paper towels after cutting or your wraps will get soggy partway through eating.
• Plain Greek yogurt, 2/3 cup: The 2% or whole milk versions have better texture than nonfat, which can separate and feel grainy.
• Dijon mustard, 1 tablespoon: This adds a subtle sharpness that keeps the dressing from tasting one-dimensional.
• Fresh lemon juice, 1 tablespoon: Squeeze it fresh—bottled just doesn't have the same brightness.
• Honey, 1 teaspoon: A tiny bit rounds out all the flavors and prevents the dressing from tasting too acidic.
• Garlic powder, 1/4 teaspoon: Just a whisper, because fresh garlic would overpower the delicate vegetables.
• Fresh dill or parsley, 2 tablespoons chopped: Dill is my go-to because it feels summery, but parsley works if that's what you have growing on your windowsill.
• Butter lettuce or romaine leaves, 8 large: Butter lettuce is softer and more pliable, while romaine holds up better if you're making these ahead—both are sturdy enough not to tear.
• Sliced almonds or chopped walnuts (optional): These add a pleasant crunch at the very end, so don't mix them in or they'll get soggy.

Instructions

Gather and prep your vegetables:

Lay out all your ingredients like you're about to paint a picture—I line mine up on a cutting board so nothing gets forgotten. Having everything prepped and visible takes the stress out of the next steps and makes the whole process feel more organized.

Build the base in your large bowl:

Add the chicken, celery, grapes, red onion, and cucumber to your large bowl, and give it a gentle toss so everything mingles. This is your foundation, and it should look colorful and bright before the dressing even touches it.

Whisk your dressing until silky smooth:

In a separate small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper, whisking until there are no lumps and it looks creamy and cohesive. This takes about a minute of gentle whisking, and you'll know it's right when it coats the back of a spoon.

Marry the chicken and dressing:

Pour your dressing over the chicken mixture, scatter in the fresh dill or parsley, and toss everything together until every piece is kissed with that creamy coating. Taste a bite of the plain mixture before adding more salt or pepper, since seasoning builds as it sits.

Assemble your wraps with care:

Place a lettuce leaf on your plate or cutting board, spoon a generous scoop of the chicken salad into the center, and fold the sides up like you're wrapping a small gift. Don't overfill, or the leaves will crack—a heaping spoonful per wrap is perfect.

Finish with a flourish:

Top each wrap with a small handful of sliced almonds or extra herbs if you're using them, then serve immediately while the lettuce is still crisp. The wraps are best eaten right away, but if you must make them ahead, keep the lettuce leaves and filling separate and assemble just before serving.

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There's something almost meditative about assembling these wraps one by one, folding each lettuce leaf like it's a small envelope of care. My daughter asked me once why I made them this way instead of just piling everything in a bowl, and I realized I didn't have a good practical answer—I just loved the ritual of it, the way people's faces lit up when they picked up their own individual wrap and took that first bite.

Why This Works as Lunch

These wraps hit every nutrition mark without feeling like you're eating health food, which is the whole reason I keep making them. The protein from the chicken and Greek yogurt keeps you satisfied for hours, the vegetables give you fiber and vitamins, and there's nothing processed or complicated about what you're putting in your body. I've started making them on Sunday for the week ahead, and having them in the fridge means that 3 p.m. slump never wins.

The Magic of Substitutions

One morning I opened my fridge and realized I didn't have grapes, so I grabbed a crisp apple and diced it up instead—turns out, the slight tartness works even better than grapes, especially if you like more texture. I've also swapped in diced pear when I had it, and one memorable time I used dried cranberries because that's all that was left in my pantry, which added a little chew and a tart punch. The beauty of this salad is that it flexes with whatever you have, so don't feel locked into the exact ingredients.

Serving and Storing Tips

If you're making these for a gathering where you can't serve them immediately, keep the lettuce leaves separate from the filling and let people assemble their own wraps—it's actually more fun this way because everyone can customize them to their taste. You can store the chicken salad in an airtight container in the fridge for up to three days, though I find it's best enjoyed within two days before the vegetables start to soften. The lettuce should be washed and dried well, then stored in a container lined with paper towels, where it'll stay crisp for about four days.

• If you're packing these for lunch, transport the filling and lettuce separately and assemble at lunchtime to avoid sogginess.
• These pair beautifully with a crisp white wine like Sauvignon Blanc, or just serve them with sparkling water and a slice of lemon for a lighter touch.
• Leftovers taste just as good the next day, so don't hesitate to make extra for those moments when you need something ready to go.

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This recipe has become my answer to the question I ask myself almost every day: what can I make that's good for me, tastes like I actually care, and won't take all afternoon? These wraps are it, simple and elegant in the way that the best things usually are.

FAQs About This Recipe

→ What type of chicken is best for this dish?

Cooked chicken breast works well, whether shredded or diced. Rotisserie chicken is a great time-saver and adds extra flavor.

→ Can I substitute the grapes with other fruits?

Yes, diced apples or dried cranberries make delicious alternatives that add a sweet note to the dish.

→ Is there a recommended lettuce for wrapping?

Butter lettuce or romaine leaves provide a sturdy yet tender wrap to hold the filling without tearing.

→ How can I enhance the flavor of the dressing?

Adding smoked paprika or extra fresh herbs like parsley or dill can deepen the flavor profile.

→ What nuts pair well as a garnish?

Sliced almonds or chopped walnuts add a pleasant crunch and complement the creamy texture.