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Creamy High-Protein Chicken Salad with Greek Yogurt

creamy high-protein chicken salad with greek yogurt - featured image
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A quick and easy chicken salad made with Greek yogurt instead of mayo, packed with protein and flavor. Ready in 15 minutes, perfect for meal prep or a light lunch.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded or chopped
  • 3/4 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • 2 stalks celery, finely diced
  • 1/2 cup red grapes, halved
  • 1/4 cup pecans or walnuts, toasted and roughly chopped
  • 2 tablespoons fresh dill or parsley, chopped

Instructions

  1. Prep your chicken: If using rotisserie chicken, remove skin and bones, then shred with two forks or your hands into bite-sized pieces. If cooking fresh chicken breasts, season with salt and pepper, bake at 375°F for 20-25 minutes until internal temperature reaches 165°F, let rest 5 minutes, then chop.
  2. Toast the nuts: Heat a small skillet over medium heat. Add pecans or walnuts and cook for 3-5 minutes, stirring frequently, until fragrant and slightly darker. Transfer to a plate to cool completely.
  3. Mix the dressing: In a large bowl, combine Greek yogurt, Dijon mustard, lemon juice, and honey. Whisk until smooth and creamy. Taste and adjust honey or mustard as desired.
  4. Add the chicken: Add shredded or chopped chicken to the bowl with the dressing. Fold gently with a spatula until all chicken is coated. Do not overmix.
  5. Fold in the crunch: Add diced celery, halved grapes, toasted nuts, and fresh herbs. Fold gently until evenly distributed.
  6. Season and adjust: Add salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir gently, taste, and adjust with more lemon, salt, or honey if needed.
  7. Chill (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. Can be served immediately if desired.

Notes

For best texture, let shredded chicken come to room temperature before mixing. If yogurt is thin, strain through cheesecloth for 15 minutes. Add nuts just before serving to keep them crunchy. The salad improves overnight in the fridge.

Nutrition

Keywords: chicken salad, high protein, Greek yogurt, healthy lunch, meal prep, no mayo, quick recipe

Find it online: https://spoonluma.com/creamy-high-protein-chicken-salad-with-greek-yogurt/