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The Best Healthy Protein-Packed Chicken Salad

Healthy protein-packed chicken salad in lettuce cup
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A modern, nutrient-dense chicken salad that swaps heavy mayonnaise for a tangy, protein-rich Greek yogurt base. Perfect for meal prep, post-workout refueling, or healthy lunches.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
  • 1/2 cup plain Greek yogurt (2% for creaminess)
  • 1/4 cup finely diced red onion
  • 1/3 cup diced celery (about 2 stalks)
  • 1/4 cup chopped walnuts or almonds
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: 1/4 cup dried cranberries for sweetness

Instructions

  1. If you don't have pre-cooked chicken, bake or poach 2 chicken breasts until cooked through (165°F internal temperature), then let cool completely before shredding.
  2. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and pepper until smooth.
  3. Add the shredded chicken, red onion, celery, walnuts, and fresh dill to the bowl with the dressing. Add dried cranberries if using.
  4. Gently fold everything together until the chicken is evenly coated with the dressing. Taste and adjust seasoning as needed. Let the salad rest in the refrigerator for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Do not freeze as the yogurt base can separate upon thawing. For dairy-free version, substitute Greek yogurt with dairy-free yogurt or mashed avocado. For nut-free version, omit walnuts or replace with sunflower seeds.

Nutrition

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