Description
This High Protein Chicken Salad is a refreshing and nutritious dish perfect for a light lunch or dinner. Packed with protein and flavor, it’s a great way to enjoy a satisfying meal.
Ingredients
Scale
Chicken Salad:
- 3 cups chopped or shredded chicken (about 12 oz) (Use leftover or poached chicken.)
- ¾ cup grapes, quartered (Keep whole or halved based on preference.)
- 2 stalks celery, diced (Cut into small pieces for balance.)
- â…“ cup finely diced red onion (Can swap for green onion for a milder flavor.)
- ¼ cup chopped pecans (Can substitute with walnuts.)
- 2 tablespoons fresh parsley, chopped
Dressing:
- ¾ cup plain Greek yogurt (Use room temperature for smoother mixing.)
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preparation: Start with cooked chicken. If your chicken isn’t cooked, poach boneless chicken breasts by placing them in a pot, covering with water or low-sodium broth, bringing to a gentle simmer, and cooking for 12–15 minutes until the internal temperature reaches 165°F. Let cool slightly, then chop or shred.
- Quarter the grapes, dice the celery, and finely dice the red onion. Chop the pecans and parsley and set everything in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, sea salt, garlic powder, and black pepper until smooth. Adjust seasoning if needed.
- Combine and Chill: Pour the dressing over the chicken, grapes, celery, red onion, pecans, and parsley. Fold gently to coat the ingredients.
- Cover and chill for at least 30 minutes to allow flavors to meld. Adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg