High Protein Chicken Salad

Some days call for a lunch that’s fresh, filling, and quick to throw together—and that’s exactly what this high protein chicken salad delivers. It’s the kind of meal you can make once and enjoy for days, which always feels like a little gift to your future self. Juicy chicken, crunchy veggies, and a creamy-but-light dressing all come together in one bowl, giving you a balanced lunch that doesn’t feel heavy.

I love keeping this on rotation for my weekday lunches because it saves so much time while still tasting amazing. Whether I’m working from home or packing a high protein lunch for work, this salad never disappoints. It’s versatile too—you can serve it with greens, scoop it into lettuce wraps for a low carb lunch, or pair it with whole-grain crackers when you want something more hearty.

What makes this a healthier chicken salad is how customizable it is. You can swap in Greek yogurt for part of the mayo, add nuts for crunch, toss in more veggies, or even use rotisserie chicken to make things faster. It’s pantry-friendly, budget-friendly, and deliciously satisfying.

Another reason this salad stays in my meal prep routine is the simplicity. Everything comes together in a single bowl, which makes cleanup effortless. I love meals where all the textures and flavors mingle together perfectly, and this one bowl lunch does exactly that. It’s nourishing, creamy, crisp, and refreshing—exactly what you want in a healthy chicken salad that keeps you full and energized.

Why You’ll Love It

• Packed with protein – Every bite delivers a satisfying boost of protein, keeping you full and energized through busy afternoons. Perfect for a high protein lunch for work.
• One bowl, endless convenience – Toss everything together in a single bowl for minimal prep and cleanup, making weekday lunches effortless.
• Versatile and customizable – Swap ingredients, add your favorite veggies, or adjust the dressing to suit your taste, so it never feels repetitive.
• Low carb option – Serve it on leafy greens or in lettuce wraps for a light, low carb lunch that doesn’t skimp on flavor.
• Bright, fresh flavors – Crunchy, creamy, and refreshing all at once, it’s a healthier chicken salad that feels indulgent without the guilt.

Ingredient List

For the Chicken Salad:

• 3 cups cooked chicken, shredded or diced
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup bell pepper, diced
• 1/4 cup sliced almonds or walnuts (optional)
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder (optional)
• Mixed greens or lettuce, for serving

Ingredient Notes

• I always use Greek yogurt for part of the mayo—it adds creaminess and a nice tang while keeping this a healthier chicken salad.
• Don’t skip the Dijon mustard! It brightens up the flavors and gives the salad a subtle kick.
• Celery is my secret crunch ingredient—it makes every bite satisfying.
• For nuts, I like toasted almonds; they add a little extra texture and nutty flavor.
• If you want a low carb lunch, serve this on crisp lettuce leaves instead of bread or wraps—it’s just as satisfying.

Kitchen Equipment Needed

• Mixing bowl – To combine all your ingredients in one place; I love using a medium glass bowl for easy cleanup.
• Measuring cups and spoons – For precise amounts of yogurt, mayo, and spices.
• Sharp knife – Essential for chopping celery, onions, and peppers quickly and evenly.
• Cutting board – A sturdy board keeps everything safe and neat; I prefer bamboo for its durability.
• Spoon or spatula – For mixing everything together without breaking up the chicken too much.
• Serving bowl or container – Perfect for a one bowl lunch or meal prep for the week.

Instructions

Step 1: Prep the Chicken

• If using cooked chicken, shred or dice it into bite-sized pieces.
• Pro tip: Rotisserie chicken works perfectly here and saves a ton of time. Make sure to remove any skin for a lighter, healthier chicken salad.

Step 2: Chop the Veggies

• Finely dice the celery, bell pepper, and red onion.
• Keep the pieces small so they mix evenly and each bite has a little bit of everything.
• Pro tip: Slice thinly and then chop for even, crisp pieces.

Step 3: Make the Dressing

• In a small bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
• Whisk until smooth and creamy.
• Pro tip: Taste and adjust seasoning—sometimes a little extra lemon juice brightens the whole salad.

Step 4: Mix Everything Together

• In a large mixing bowl, combine the chicken, chopped veggies, and dressing.
• Fold gently with a spatula until everything is evenly coated.
• Optional: Stir in sliced almonds or walnuts for added crunch.

Step 5: Serve or Store

• Serve over a bed of mixed greens for a low carb lunch, or enjoy as a one bowl lunch straight from the mixing bowl.
• For meal prep: Store in an airtight container in the fridge for up to 3–4 days.
• Pro tip: Let it chill for 15–20 minutes before serving—flavors blend beautifully and the salad tastes even better.

Tips and Tricks for Success

• Use cold chicken straight from the fridge for easier shredding and less mess.
• Chop veggies finely so every bite has a perfect balance of crunch and creaminess.
• Taste the dressing before mixing—adjust salt, pepper, or lemon juice to suit your palate.
• Fold gently to keep the chicken pieces intact instead of mashing them.
• Make extra dressing and store separately if you like a creamier salad—you can add just before serving.
• Chill for at least 15 minutes to let the flavors meld together beautifully.

Ingredient Substitutions and Variations

• Chicken – Swap with turkey, canned tuna, or cooked chickpeas for a vegetarian option.
• Greek yogurt – Can replace all or part of the mayo for a lighter, tangier salad.
• Celery – Substitute with cucumber or shredded carrot for a different crunch.
• Nuts – Try pecans, cashews, or omit entirely if you prefer nut-free.
• Dressing flavor – Add a dash of smoked paprika, curry powder, or fresh herbs like dill or parsley for variety.
• Low carb option – Serve in lettuce wraps instead of bread or pita for a one bowl lunch with fewer carbs.

Serving Suggestions

• I love scooping this healthy chicken salad onto a bed of mixed greens for a light, refreshing one bowl lunch.
• Serve it in crisp lettuce leaves for a low carb lunch that’s crunchy and satisfying.
• Pair it with whole-grain crackers or pita bread for a heartier, grab-and-go option.
• Spoon it over roasted sweet potatoes or quinoa for a protein packed salad meal with extra fiber.
• Make a chicken salad sandwich with your favorite bread and a slice of tomato—it’s perfect for weekday lunches.

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 3–4 days.
• Keep the dressing separate if you prefer a fresher, less soggy salad.
• No need to reheat—this salad is best served cold or at room temperature.
• For a quick refresh, give it a gentle stir before serving to redistribute the dressing.
• Freeze is not recommended, as the yogurt-based dressing may separate when thawed.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a lifesaver for busy weekdays—it’s fully cooked and adds great flavor. Just remove the skin and shred the meat before mixing.

Can I make this salad ahead of time?

Yes! It keeps well in the fridge for 3–4 days. For the freshest taste, store the dressing separately and mix just before serving.

Can I make it low carb?

Definitely. Serve it on lettuce leaves or a bed of greens instead of bread or wraps for a low carb lunch that’s still satisfying.

Can I swap the Greek yogurt for all mayo?

Yes, though using all mayo will make the salad richer and less tangy. I love mixing Greek yogurt and mayo for a lighter, healthier chicken salad.

What nuts work best in this salad?

Almonds, walnuts, or pecans all add a nice crunch. Toast them lightly to bring out extra flavor.

Can I add other veggies?

Absolutely! Shredded carrots, cucumber, or bell peppers work wonderfully. Feel free to experiment with whatever you have on hand.

Did you try this recipe? Let me know in the comments how it turned out!