High Protein Greek Yogurt Chicken Salad
A creamy and nutritious chicken salad using Greek yogurt, perfect for meal prep and healthy lunches.
Equipment
- 1 baking sheet
- 1 mixing bowl large
- 1 knife for dicing
Ingredients
Main Ingredients
- 2 cups cooked chicken breast diced
- 1 cup Greek yogurt
- 1/2 cup diced celery
- 1/2 cup halved grapes
- 1/4 cup chopped walnuts
- 1/4 cup diced red onion
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Add-ins
- 1/4 cup chopped fresh herbs parsley or dill
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- Paprika to taste
Instructions
Preparation
- Preheat oven to 375°F. Season chicken breasts as desired and bake for 25-30 minutes until cooked through. Cool slightly before dicing into bite-sized pieces.
- In a large bowl, combine diced chicken, Greek yogurt, celery, grapes, walnuts, and red onion. Add lemon juice, salt, and pepper. Stir until well mixed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serving
- Serve chilled as a main dish or use as a filling for sandwiches or wraps. Pairs well with whole-grain crackers or a green salad.
Storage
- Transfer to an airtight container and store in the refrigerator for up to 4 days. Stir well before serving again.
Notes
Pro Tips: Use thick Greek yogurt for a creamier texture. Ingredient Substitutions: Try using almonds or pecans instead of walnuts. How to Serve: Serve as a sandwich filler or on a bed of greens. Storage & Freshness: Store in an airtight container for up to four days. Make-Ahead Tips: Prepare all components ahead and mix just before serving to maintain freshness.