Greek Yogurt Chicken Salad with Wild Rice

This fresh take on chicken salad features a creamy yogurt-balsamic dressing and plenty of fresh herbs. It's a great option for leftover cooked chicken.

Prep Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hr 5 mins
4 servings


  • ½ cup wild rice

  • 3 tablespoons olive oil, divided

  • 1 pound boneless, skinless chicken breast

  • ¾ teaspoon salt, divided

  • ¾ teaspoon ground pepper, divided

  • 2 cups broccoli florets

  • ½ cup whole-milk plain Greek yogurt

  • 3 tablespoons white balsamic vinegar

  • 2 tablespoons minced shallots

  • 1 tablespoon water

  • 2 cups halved red grapes

  • 1 ½ cups sliced celery

  • ½ cup chopped fresh parsley

  • ½ cup sliced scallions


  1. Cook wild rice according to package directions, about 45 minutes. Fluff with a fork and set aside to cool.

  2. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium heat. Season chicken with 1/2 tsp. each salt and pepper. Add the chicken to the skillet; cover and cook for 8 minutes. Flip and continue to cook, covered, until the chicken is golden brown and an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 10 minutes more. Transfer the chicken to a plate. When cool enough to handle, cut into 1-inch pieces.

  3. Bring 3/4 cup water to a simmer in a large skillet over medium-high heat. Add broccoli; cover, reduce heat to medium-low, and cook until tender-crisp, about 4 minutes. Drain.

  4. Whisk yogurt, vinegar, shallots, water, and the remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl.

  5. Combine the wild rice, chicken, broccoli, grapes, celery, parsley, and scallions in a large bowl. Drizzle the dressing over the salad and toss to coat.


To make ahead: Prepare wild rice (Step 1) and chicken (Step 2) up to 2 days ahead and refrigerate. Cook broccoli (Step 3) and make dressing (Step 4) up to 1 day ahead and refrigerate.

Nutrition Facts (per serving)

408 Calories
15g Fat
35g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 1/3 cups
Calories 408
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Total Sugars 15g
Protein 33g 66%
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 87mg 29%
Sodium 547mg 24%
Potassium 921mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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