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Greek Yogurt Chicken Bacon Salad - Creamy, Crunchy, and Bright

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (3 cups), chopped or shredded; rotisserie or poached
  • Bacon (6 slices), cooked until crisp and crumbled
  • Plain Greek yogurt (3/4 to 1 cup), whole milk or 2%
  • Dijon mustard (1 tablespoon)
  • Lemon (1), for juice and zest
  • Celery (2 ribs), finely diced
  • Red onion (1/4 cup), finely minced
  • Fresh herbs (2–3 tablespoons), such as dill, parsley, or chives
  • Garlic (1 small clove), grated or very finely minced
  • Honey (1–2 teaspoons), optional, to balance acidity
  • Olive oil (1 tablespoon), optional, for silkier dressing
  • Salt and black pepper, to taste
  • Optional add-ins: diced apple or grapes, chopped almonds or pecans, cucumber, avocado, pickles, or capers
  • For serving: romaine or butter lettuce, toasted bread, tortillas, pitas, or crackers

Method
 

  1. Cook the bacon. In a skillet over medium heat, cook bacon until deeply crisp. Drain on paper towels and crumble. Save a teaspoon of bacon drippings if you want extra flavor in the dressing.
  2. Prep the chicken. Shred or chop cooked chicken into bite-size pieces. Aim for a mix of small and chunky bits for great texture.
  3. Mix the dressing. In a large bowl, whisk Greek yogurt, Dijon, lemon zest, 1–2 tablespoons lemon juice, grated garlic, a drizzle of olive oil, and honey if using. Season with 1/2 teaspoon salt and several grinds of pepper.
  4. Add the crunch. Stir in diced celery, minced red onion, and chopped fresh herbs. If using bacon drippings, whisk in now for a smoky note.
  5. Combine. Fold in chicken and most of the bacon. Taste and adjust salt, pepper, and lemon. If it’s too thick, loosen with a splash of water or more lemon juice.
  6. Chill briefly. Cover and refrigerate for 20–30 minutes. The flavors meld and the onion softens a bit.
  7. Finish and serve. Top with remaining bacon before serving. Spoon into lettuce cups, layer on toast, roll into a wrap, or serve over greens with cucumber and tomatoes.