High Protein Chicken Salad Recipe

Looking for a meal that’s light, satisfying, and packed with protein? This High Protein Chicken Salad is perfect for anyone aiming to eat clean without sacrificing flavor. Whether you’re meal-prepping for the week or whipping up a quick lunch, this recipe fits right into a high-protein, low-carb lifestyle.

What sets this chicken salad apart is its balance — lean chicken breast provides the bulk of the protein, while Greek yogurt and crunchy veggies add texture, nutrients, and creaminess without the extra calories. It’s perfect on its own, in a wrap, or over a bed of greens.

Versatile and incredibly easy to make, this salad is ready in minutes and stores well, making it ideal for busy weekdays, post-workout meals, or even healthy picnics. Let’s dive into the details!

🕒 Cooking Time & Serving Size

• Prep Time: 15 minutes

• Cook Time: 20 minutes (if cooking chicken from scratch)

• Total Time: 35 minutes

• Servings: 4 servings

• Serving Size: ~1 cup

🛒 Ingredients

For the Salad:

• 2 cups cooked, shredded chicken breast (about 2 large breasts)

• ½ cup plain Greek yogurt (2% or non-fat)

• 2 tbsp mayonnaise (optional, for extra creaminess)

• 1 celery stalk, finely diced

• ½ red onion, finely diced

• ½ red bell pepper, chopped

• 1 tbsp Dijon mustard

• 1 tsp garlic powder

• Salt & black pepper to taste

• Juice of ½ lemon

• 1 tbsp fresh parsley or dill (optional)

• 1 boiled egg, chopped (optional for extra protein)

Optional Add-ins:

• 1 tbsp chopped walnuts or almonds (adds healthy fats and crunch)

• ¼ avocado, diced

• 1 tsp hot sauce or sriracha (for a spicy kick)

👩‍🍳 How to Make High Protein Chicken Salad

1. Cook the Chicken (if needed):
   If you’re starting with raw chicken, season with salt and pepper and either grill, boil, or bake until fully cooked. Let it cool, then shred using forks or your hands.

2. Prepare the Mix-ins:
   Dice celery, onion, bell pepper, and any other desired veggies or herbs. Boil and chop the egg if using.

3. Make the Dressing:
   In a large bowl, combine Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix until creamy.

4. Assemble the Salad:
   Add the shredded chicken, chopped vegetables, egg, and parsley/dill into the bowl with the dressing. Stir well to coat everything evenly.

5. Taste and Adjust:
   Add more lemon, salt, or pepper as needed. If you like heat, stir in hot sauce or sriracha.

6. Chill (optional):
   For best flavor, refrigerate for 30 minutes before serving.

7. Serve:
   Enjoy on its own, in lettuce wraps, with whole grain toast, or over mixed greens.

📝 Notes

• Storage: Keep in an airtight container in the fridge for up to 4 days.

• Protein Boost: Add extra egg whites, chickpeas, or cottage cheese for even more protein.

• Make it Dairy-Free: Use dairy-free yogurt or just stick with mayo.

• Lower Fat Version: Use all Greek yogurt and skip the mayo.

• Serving Ideas: Serve in whole grain wraps, with crackers, or on top of quinoa bowls.