High Protein Chicken Salad with Greek Yogurt
A healthy and delicious high-protein chicken salad made with tender chicken breast and creamy Greek yogurt, perfect for a nutritious lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 large boneless skinless chicken breasts (about 12 ounces)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup plain non-fat Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup sliced almonds
1/2 cup cherry tomatoes, halved
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts on a baking sheet lined with parchment paper.
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika.
Bake the chicken breasts for 15 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the oven and let it cool for 5 minutes.
Once cooled, dice the chicken into bite-sized pieces.
In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir until smooth.
Add the diced chicken, celery, red onion, parsley, and sliced almonds to the bowl with the dressing.
Gently fold all ingredients together until evenly coated.
Add the halved cherry tomatoes and gently mix them in.
Taste and adjust seasoning with additional salt or pepper if desired.
Serve the chicken salad chilled or at room temperature.