High Protein Chicken Salad
A bright, tangy chicken salad built around Greek yogurt providing a delicious high-protein meal option perfect for lunch, meal prep, or as a post-workout dish.
Ingredients
Main ingredients
- 3 cups cooked chicken (shredded or diced) Can use rotisserie or leftover roast chicken
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped) Soak in cold water for 5 minutes if raw onion taste is too strong
- 1/2 cup bell pepper (diced)
- 1/4 cup sliced almonds or walnuts Optional; can swap for pumpkin seeds
- 1/2 cup Greek yogurt Use full-fat or nonfat as desired
- 2 tablespoons mayonnaise Reduce or omit for lower fat
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- to taste Salt and pepper
- 1/4 teaspoon garlic powder Optional
Instructions
Preparation
- Prep the chicken: If not already cooked, roast or poach chicken breasts until internal temperature reaches 165°F (74°C). Let cool, then shred or dice into bite-size pieces.
- Chop the veggies: Finely dice the celery, red onion, and bell pepper so the texture is consistent. If you don’t like a raw onion bite, soak the diced onion in cold water for 5 minutes and drain.
- Make the dressing: In a bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder (if using), and a pinch of salt and pepper. Taste and adjust acidity or salt.
- Mix everything together: Add the chicken, chopped veggies, and nuts (if using) to a large bowl. Pour the dressing over and fold gently until evenly coated.
- Serve immediately over mixed greens, in a sandwich, or chilled. If chilling, let it rest at least 15-30 minutes so flavors meld.
Notes
Refrigerate promptly in an airtight container within 2 hours of making. Best consumed within 3-4 days. Freezing is not recommended as yogurt-based dressings do not freeze well.