Insanely Good High Protein Chicken Salad (No Mayo!)
Ditch the mayo for this creamy, High Protein Chicken Salad. It’s the ultimate healthy reset lunch that actually tastes amazing and keeps you full.
Summer is here and nobody wants a heavy, greasy lunch. You need something fresh and fueling to power through your day.
This High Protein Chicken Salad is exactly what your body is craving. It is bright, zesty, and packed with lean protein. You will never look at mayo the same way again!
Why This Recipe Is a Winner
This recipe is a total game-changer for your meal prep routine. We swapped heavy mayo for tangy Greek yogurt to keep it lean.
You get all the creaminess without the heavy slump afterward. It is the perfect way to stay on track during a healthy reset. Plus, it stays fresh and delicious for days in the fridge.
Simple Method
Making this is a total breeze, even for kitchen beginners. You just sear the chicken, chop some veggies, and mix. It is faster than a takeout run and way more satisfying.
Ingredients You’ll Need
This recipe uses simple, clean ingredients you likely already have. Fresh herbs make the seasonal flavors really pop.
- 2 large boneless skinless chicken breasts (approximately 400g)
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely minced
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed baby greens
Step-by-Step
- Season the chicken breasts with garlic powder, salt, and black pepper.
- Grill or pan-sear chicken over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove chicken from heat and let it rest for 5 minutes before dicing into 1/2-inch cubes.
- In a mixing bowl, combine the Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Add the diced chicken, celery, and red onion to the yogurt mixture and fold until thoroughly coated.
- Gently stir in the chopped parsley.
- Arrange the mixed greens on plates and top with the chicken salad mixture.
Best Ways to Enjoy It
Serve this piled high on fresh baby greens for a light lunch. It also tastes amazing stuffed into a whole-wheat pita or wrap. You can even use crunchy cucumber slices for a low-carb snack.
Keep It Fresh
Store your High Protein Chicken Salad in an airtight container. It stays fresh in the fridge for up to three days. Give it a quick stir before serving to refresh the flavors. Do not freeze this recipe as the yogurt will separate.
Pro Tips
- Let the chicken rest so the juices stay inside.
- Dice your celery very small for the best crunch.
- Use full-fat Greek yogurt for an extra creamy texture.
- Add a splash more lemon juice if you like it zingy.
- Massage your greens with a little olive oil first.
- Toast your bread if you are making a sandwich.
Ways to Switch It Up
- Add halved red grapes for a burst of sweetness.
- Mix in chopped walnuts or pecans for extra healthy fats.
- Swap parsley for fresh dill for a different herb profile.
- Use leftover rotisserie chicken to save even more time.
Quick Answers
Can I use canned chicken?
Yes, but fresh grilled chicken provides much better flavor and texture.
Is this recipe dairy-free?
Not as written, but you can use a dairy-free almond yogurt instead.
You are going to love how this makes you feel!
— Jasmine
Ingredients
Method
- Season the chicken breasts with garlic powder, salt, and black pepper.
- Grill or pan-sear chicken over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove chicken from heat and let it rest for 5 minutes before dicing into 1/2-inch cubes.
- In a mixing bowl, combine the Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Add the diced chicken, celery, and red onion to the yogurt mixture and fold until thoroughly coated.
- Gently stir in the chopped parsley.
- Arrange the mixed greens on plates and top with the chicken salad mixture.
