High-Protein Chicken Salad
This creamy, crunchy chicken salad is packed with protein but still light and fresh. Greek yogurt replaces much of the mayonnaise, while chicken, cottage cheese, and crunchy vegetables make it especially filling.
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- ½ cup plain Greek yogurt
- ¼ cup cottage cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup chopped pickles
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped green onions
- ¼ cup roasted almonds or walnuts, chopped
Instructions
- Prepare the chicken.
Dice or shred your cooked chicken into bite-sized pieces. For the best texture, use chilled chicken rather than freshly cooked chicken. - Make the creamy dressing.
In a large bowl, whisk together the Greek yogurt, cottage cheese, mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, onion powder, salt, and black pepper. - Add the vegetables.
Stir in the celery, red onion, pickles, parsley, and green onions. - Add the chicken.
Fold the chicken into the dressing until everything is evenly coated. - Add the crunch.
Gently mix in the chopped almonds or walnuts. - Chill.
Cover and refrigerate for at least 30 minutes. This allows the flavors to come together and makes the salad even better. - Taste and adjust.
Add more lemon juice for brightness, mustard for tanginess, or salt and pepper to taste.
How to Make It Even Higher in Protein
For an extra-protein version, use:
- 4 cups chicken breast
- ¾ cup Greek yogurt
- ½ cup cottage cheese
- Only 1 tablespoon mayonnaise
This makes a very substantial chicken salad without needing protein powder.
How to Serve It
- Spoon it into lettuce cups for a low-carb meal.
- Make a high-protein sandwich with whole-grain bread.
- Serve it over a big salad.
- Put it in a whole-wheat tortilla for a chicken-salad wrap.
- Eat it with cucumber slices, carrots, or whole-grain crackers.
- Serve it alongside boiled eggs for an extra-protein lunch.
Easy Flavor Variations
Buffalo Chicken Salad: Add 2–3 tablespoons buffalo sauce and a little crumbled blue cheese.
Curry Chicken Salad: Add 1 teaspoon curry powder, a handful of raisins, and chopped cashews.
Mediterranean: Replace the pickles with chopped cucumber and add feta, olives, parsley, and a little oregano.
Sweet & Crunchy: Add diced apple, dried cranberries, and pecans instead of pickles and almonds.
Classic Grandma-Style: Skip the cottage cheese and add extra mayonnaise, chopped boiled egg, sweet pickle relish, and a little celery.
Approximate protein: Depending on the chicken and yogurt used, a serving can provide roughly 35–45 g of protein.
