Too hot to turn on the oven for long? This High Protein Chicken Salad is the perfect refreshing solution for your summer lunch routine.
It is creamy, crunchy, and keeps you feeling full for hours. You will love how simple it is to whip up for a quick healthy reset this week.
Why You’ll Love This High Protein Chicken Salad
This recipe is a total game-changer for your weekly routine. It swaps heavy mayonnaise for thick, protein-packed Greek yogurt. You get all the creamy texture without the heavy feeling afterward.
It is budget-friendly and uses simple pantry staples you likely have. This dish is perfect for a busy summer weeknight or a fast lunch. Your whole family will enjoy the bright, fresh flavors in every single bite.
Simple Cooking Method
Making this salad is incredibly straightforward and stress-free. You simply cook the chicken and then mix it with the dressing. It is a beginner-friendly meal that delivers professional results every time.
You can even use leftover chicken to save more time. The tangy Greek yogurt base comes together in just one bowl. You will have a nutritious meal ready before you know it.
Ingredients You’ll Need
These fresh ingredients create a perfectly balanced and flavorful meal.
- 600g boneless skinless chicken breast
- 200g non-fat Greek yogurt
- 15ml Dijon mustard
- 50g celery, finely diced
- 30g red onion, finely minced
- 5g fresh dill, chopped
- 15ml lemon juice
- 2g sea salt
- 1g cracked black pepper
Step-by-Step Directions
- Cook the chicken breast using a poaching or grilling method until the internal temperature reaches 74°C (165°F).
- Remove chicken from heat and allow it to cool completely at room temperature or chilled.
- Dice the cooled chicken into 1cm cubes.
- In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Add the diced chicken, celery, and red onion to the bowl.
- Fold the ingredients together with a spatula until the chicken is thoroughly and evenly coated.
- Incorporate the fresh dill and adjust seasoning if necessary.
- Transfer to airtight containers and refrigerate for a minimum of 30 minutes before consumption.
Best Ways to Enjoy It
Serve this chilled salad over a bed of crisp garden greens. It is also wonderful inside a whole-grain wrap for an easy lunch. For a quick snack, try it with crunchy seed crackers or cucumber slices.
Pack it into small containers for your weekly meal prep goals. Set the table, pour a cold drink, and enjoy this fresh summer meal. It is the ultimate way to stay fueled and focused.
How to Store Leftovers
Keep your salad in an airtight container in the fridge. It stays fresh and delicious for up to four days. Give it a quick stir before serving to redistribute the creamy dressing.
We do not recommend freezing this particular recipe. The Greek yogurt texture can change when thawed. It is best enjoyed fresh or within a few days of making.
Tips for Best Results
- Cool the chicken completely before mixing to keep the dressing creamy.
- Use fresh lemon juice for the brightest and most refreshing flavor.
- Dice the celery very small for a consistent crunch in every bite.
- Add the dill at the very end to keep the herbs vibrant.
- Let the salad chill for 30 minutes to allow flavors to meld.
- Try poaching the chicken for the most tender and juicy results.
- Adjust the black pepper if you prefer a little extra kick.
Easy Flavor Ideas
- Add halved red grapes for a classic sweet and savory twist.
- Stir in chopped walnuts or pecans for extra healthy fats and crunch.
- Swap the dill for fresh parsley if you prefer a milder herb.
- Mix in a teaspoon of curry powder for a warm, golden glow.
Common Questions
Can I use canned chicken for this?
Yes, you can use canned chicken for a faster option. Just make sure to drain it very well first. Freshly cooked chicken usually has the best texture and flavor.
Is there a substitute for Greek yogurt?
You can use low-fat sour cream or a dairy-free yogurt alternative. Keep in mind this may change the total protein content. Greek yogurt provides the best creamy consistency for this salad.
I hope this fresh salad becomes a staple in your summer kitchen. It is such a simple way to eat well without any stress. Enjoy every creamy, high-protein bite!
— Katie Wood
Ingredients
- 600 g boneless skinless chicken breast
- 200 g non -fat Greek yogurt
- 15 ml Dijon mustard
- 50 g celery , finely diced
- 30 g red onion, finely minced
- 5 g fresh dill, chopped
- 15 ml lemon juice
- 2 g sea salt
- 1 g cracked black pepper
Instructions
- Cook the chicken breast using a poaching or grilling method until the internal temperature reaches 74°C (165°F).
- Remove chicken from heat and allow it to cool completely at room temperature or chilled.
- Dice the cooled chicken into 1cm cubes.
- In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Add the diced chicken, celery, and red onion to the bowl.
- Fold the ingredients together with a spatula until the chicken is thoroughly and evenly coated.
- Incorporate the fresh dill and adjust seasoning if necessary.
- Transfer to airtight containers and refrigerate for a minimum of 30 minutes before consumption.
