What the heck is this?
This is not your sad deli-counter chicken salad slumped between soggy white bread. This is the glow-up version: juicy shredded chicken, crunchy veggies, creamy Greek yogurt (bye mayo!), and bold flavor from Dijon, lemon, and fresh herbs. It’s simple, satisfying, and absolutely packed with protein to keep you full and energized—whether you’re meal-prepping for the week or just need a fast lunch that doesn’t mess around.

Why You’ll Love This Recipe

Seriously high in protein—hello, gains
No mayo, no weird stuff—just clean, real ingredients
Super versatile: eat it on toast, in a wrap, with crackers, or straight from the bowl
Comes together in under 20 minutes
Meal prep gold—lasts days in the fridge and tastes even better over time

The Good Stuff You’ll Need

2 ½ cups cooked shredded chicken (breast or thigh—rotisserie is great too)
1 cup plain Greek yogurt (2% or full-fat for best texture)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 celery stalks, finely chopped
¼ red onion, finely diced
½ cup chopped cucumber or bell pepper (for extra crunch)
2 tbsp fresh parsley or dill, chopped
Salt and black pepper, to taste
Optional: a pinch of garlic powder or paprika for more kick

Let’s Do This

Step 1: Mix the Sauce
In a large mixing bowl, stir together the Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and any spices you’re using. It should be creamy, tangy, and flavorful.

Step 2: Add the Crunch
Toss in your chopped celery, onion, and cucumber (or bell pepper). Stir to coat everything in the creamy mixture.

Step 3: Fold in the Chicken
Add your shredded chicken and gently fold it in until every bite is creamy, herby, and well mixed. Taste and adjust seasoning if needed—add more lemon for brightness or mustard for punch.

Step 4: Chill or Serve Immediately
You can serve it right away, or chill for 30 minutes to let the flavors mingle. It keeps beautifully in the fridge for up to 4 days.

Serving Suggestions

Spoon it into lettuce wraps for a low-carb lunch
Pile it on whole grain toast or stuff it in a pita
Wrap it up with a tortilla and baby spinach for a quick wrap
Serve with crackers, cucumber slices, or endive leaves for snacking
Add a scoop to your salad greens with extra veggies and a drizzle of olive oil

Switch It Up

Add chopped hard-boiled eggs for extra protein
Mix in grapes or dried cranberries for a sweet contrast
Swap yogurt for mashed avocado or a tahini-lemon dressing
Toss in slivered almonds, walnuts, or sunflower seeds for crunch
Use canned chicken in a pinch—just drain and flake it well

Make-Ahead Tips

Keeps in the fridge up to 4 days—great for meal prep
Store in a sealed container to keep it fresh and creamy
Stir before serving if it separates slightly after chilling

Questions People Actually Ask

Q: Can I use canned chicken?
A: You can! Just make sure it’s well-drained and flaked for the best texture.

Q: What kind of Greek yogurt is best?
A: Use plain 2% or whole milk Greek yogurt for the creamiest results without sacrificing protein.

Q: Can I make it dairy-free?
A: Yes—use a dairy-free yogurt alternative (like coconut or almond milk-based) or mashed avocado as the base.

Q: Is it freezer friendly?
A: Not really. The yogurt doesn’t hold up well to freezing and thawing, so it’s best enjoyed fresh.

High Protein Chicken Salad: Your New Go-To for Clean, Flavor-Packed Fuel

Author: Tyla
Total Time: 55 minute
Yield: 4 servings 1x

Print Recipe

Description

This is not your sad deli-counter chicken salad slumped between soggy white bread. This is the glow-up version: juicy shredded chicken, crunchy veggies, creamy Greek yogurt (bye mayo!), and bold flavor from Dijon, lemon, and fresh herbs. It’s simple, satisfying, and absolutely packed with protein to keep you full and energized—whether you’re meal-prepping for the week or just need a fast lunch that doesn’t mess around.

Ingredients

Scale

2 ½ cups cooked shredded chicken (breast or thigh—rotisserie is great too)
1 cup plain Greek yogurt (2% or full-fat for best texture)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 celery stalks, finely chopped
¼ red onion, finely diced
½ cup chopped cucumber or bell pepper (for extra crunch)
2 tbsp fresh parsley or dill, chopped
Salt and black pepper, to taste
Optional: a pinch of garlic powder or paprika for more kick

Instructions