Greek Yogurt Chicken Salad Served in Tomato Wedges

This Greek Yogurt Chicken Salad is made without mayonnaise—Greek yogurt replaces mayo for a lighter, tangy base that still delivers creamy texture and plenty of protein.

At peak season, beefsteak or heirloom tomatoes are full of flavor and make a beautiful vessel for the salad. If tomatoes aren’t available, serve the chicken salad in lettuce cups, over mixed greens, or between slices of bread for a sandwich.

I enjoy assembling this recipe because it feels like a small kitchen creation—simple ingredients combined into something fresh and colorful. The combination of textures and flavors makes it ideal for casual lunches, brunches, or gatherings.

This mayo-free version is satisfying and nutrient-dense. With Greek yogurt as the dressing, the dish provides protein, while tomatoes bring antioxidants and garbanzo beans add fiber and plant-based protein.

Tomatoes are rich in lycopene, an antioxidant associated with potential benefits for heart health and reduced risk of certain diseases. Using seasonal ripe tomatoes enhances both taste and nutrition.

To save time, use a store-bought rotisserie chicken: shred the meat and combine it with plain Greek yogurt, diced celery and green onions, garbanzo beans, dried cranberries, pine nuts, Dijon mustard and seasonings. The result is a balanced, flavorful salad that can be prepared ahead and chilled until serving.

Thank you for supporting Kroll’s Korner. This post originally featured affiliate links to products the author uses; purchases may result in a small commission at no extra cost to you.

5 from 2 reviews

Tomato Wedge with Greek Yogurt Chicken Salad

Prep: 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 6 people

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Mayo-free Greek yogurt chicken salad served in tomato wedges — high in protein, fiber and antioxidants.

Ingredients

• 6 large heirloom tomatoes
• fresh curly parsley (for garnish)
• 2 cups plain Greek yogurt
• 1 rotisserie chicken, shredded
• 1 cup dried cranberries
• 1 16 oz. can garbanzo beans (drained and rinsed)
• 1/4 cup pine nuts
• 2 stalks celery (diced)
• 2 stalks green onions (diced)
• 4 Tbsp. Dijon mustard
• salt and pepper to taste
• 2 tsp. red pepper chili flakes

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Instructions

• Cut each tomato into 8 wedges, taking care not to slice through the bottom so they hold together.
• In a large bowl, combine shredded chicken, Greek yogurt, garbanzo beans, dried cranberries, pine nuts, diced celery, diced green onions, Dijon mustard, red pepper flakes, salt and pepper. Stir until evenly mixed and taste to adjust seasoning.
• Spoon the chicken salad into the tomato wedges and garnish with fresh parsley. The salad can be made ahead and refrigerated. Serve on its own, on a bed of lettuce, or as a sandwich filling.

Equipment

Can opener

Mixing bowls

Chef’s knife

Notes

Recipe inspired by an idea from wholesisters; the tomato wedge concept was adapted and a custom chicken salad was created to stuff the tomato.

Nutrition Information

Serving: 1 serving, Calories: 253 kcal (approx.)

Nutritional information is an estimate provided as a courtesy. Ingredient brands and amounts can vary, so treat these values as approximate.

© Author: Tawnie Graham of Kroll’s Korner

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