A healthy and delicious high protein chicken salad made with tender chicken breast, creamy Greek yogurt, crunchy celery, and fresh herbs. Perfect for a nutritious lunch or light dinner.
2 large boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup plain non-fat Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 medium celery stalks, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
1/4 cup sliced almonds (optional for crunch)
Preheat a skillet over medium heat and add olive oil.
Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken breasts in the skillet for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and let it rest for 5 minutes.
While the chicken is resting, in a large bowl, combine Greek yogurt, Dijon mustard, lemon juice, garlic powder, and onion powder. Mix well.
Finely chop the cooked chicken breasts and add them to the bowl with the yogurt dressing.
Add the chopped celery, red onion, and fresh parsley to the bowl and stir to combine all ingredients evenly.
If desired, fold in sliced almonds for added crunch.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 2 days.