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
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
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.
Notes
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
- Prep Time: 5 minutes
- Cook Time: 20minutes mins
Nutrition
- Calories: ~340 kcal per serving
- Protein: ~35g per serving