High-protein chicken salad is a nutrient-dense, satiating dish that combines lean poultry with crunchy vegetables and a tangy dressing. This version swaps traditional mayo for Greek yogurt, maximizing protein while minimizing unnecessary fats. Versatile, quick, and packed with flavor, it’s a go-to meal for health-focused home cooks.
| Prep Time | 10 min |
|---|---|
| Cook Time | 5 min |
| Total Time | 15 min |
| Servings | 4 |
| Difficulty | Beginner |
| Cuisine | American |
High Protein Chicken Salad: A Flavorful, Clean-Eating Powerhouse
This high-protein chicken salad combines lean grilled chicken with crisp vegetables and a zesty Greek yogurt dressing. A nutrient-packed, no-mayo recipe perfect for a quick, satisfying meal that supports clean eating and muscle recovery.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings
- Method: Grilling/Tossing
- Cuisine: American
- Diet: High Protein
Ingredients
2 cups cooked chicken breast, shredded
1 cup plain Greek yogurt
1/3 cup dried cranberries
1/4 cup chopped walnuts
2 cups chopped romaine lettuce
1/2 cup chopped celery
1/4 cup diced red onion
1 tsp apple cider vinegar
1 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
Season chicken breast with salt, pepper, and olive oil
Grill chicken until cooked through (5-6 minutes per side)
Chop cooked chicken into bite-sized pieces
In a large bowl, combine romaine, celery, red onion, cranberries, and walnuts
In a small bowl, whisk Greek yogurt, apple cider vinegar, garlic powder, and a pinch of salt
Toss the dressing with the salad
Serve immediately or chill for 15-20 minutes before serving
Notes
For a nut-free version, substitute walnuts with sunflower seeds
Storage: Refrigerate in an airtight container for up to 2 days
Add optional bell peppers or cucumbers for extra crunch
Use leftover grilled chicken for quick meal prep
