High Protein Chicken Salad
This creamy high protein chicken salad swaps mayo for Greek yogurt, packs 40g of protein per serving, and comes together in under 30 minutes. Perfect for meal prep, quick lunches, and anyone who wants to eat well without the fuss!
Equipment
- Large Skillet
- Mixing bowl
- Cutting Board
- Chef's Knife
Ingredients
Chicken
- 2 large chicken breasts ~20oz; thighs, rotisserie, or canned chicken all work
- 2 tsp olive oil
- salt and pepper to taste
Salad Mix-Ins
- 2 celery stalks finely chopped
- 1/2 red onion diced
- 1 cup grapes halved
- 1/4 cup green onions chopped
- 1/4 cup fresh parsley chopped
Greek Yogurt Dressing
- 1 cup Greek yogurt full-fat recommended
- 2 tbsp Dijon mustard
- seasoning salt to taste; can sub garlic powder, paprika, salt, and pepper
Instructions
- Rub the chicken breasts with olive oil and season generously with salt and pepper.
- Cook in a skillet over medium-high heat for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then chop or shred into bite-sized pieces.
- In a large mixing bowl, whisk together the Greek yogurt and Dijon mustard until smooth and creamy. Season with seasoning salt to taste.
- Add the chopped celery, diced red onion, halved grapes, green onions, and fresh parsley to the bowl. Stir gently to combine.
- Fold in the shredded or chopped chicken and toss everything together until evenly coated in the dressing.
- Taste and adjust seasoning as needed. Add a squeeze of lemon juice if it needs brightening.
- Cover and refrigerate for at least 30 minutes before serving. Serve on toasted bread, in lettuce cups, with crackers, or enjoy straight from the bowl.
Notes
This high protein chicken salad keeps well in an airtight container in the fridge for up to 4 days, making it a meal prep dream. Rotisserie or canned chicken are great time-saving shortcuts. For extra crunch, fold in chopped walnuts or almonds. Swap grapes for diced apples or dried cranberries for a fun seasonal twist.
