If you’re craving something quick, creamy, and nourishing, this High-Protein Chicken Salad is a must-try. It’s my go-to for busy days—packed with flavor, super satisfying, and family-approved!
I created this chicken salad on a busy baseball night when I needed something quick that we could eat after a later game. I always need nourishing but delicious recipes that don’t take much effort and this hits all those marks. It’s the perfect dinner—great as a sandwich, on top of a salad, or just eaten with a fork straight from the bowl. The best part? It makes the best lunch the next day, and it’s so versatile and satisfying that my whole family happily digs in every time.
Why You’ll Love this Recipe
- Protein rich!
- Creamy and satisfying without being heavy.
- Made with real food with no yucky additives.
- Comes together so quick and easily.
- Sweet grapes and simple flavors make it kid-approved.
Ingredients Breakdown
- Cooked Chicken Breast- The star of the recipe—lean and high in protein.
- Plain Greek Yogurt- Adds creaminess while boosting the protein content.
- Mayonnaise- Brings that classic chicken salad richness and smooth texture we all love. It balances the tanginess of the yogurt.
- Grapes- Sweet, juicy bursts that perfectly contrast the savory ingredients. A kid-favorite touch!
- Celery- Adds a fresh crunch and light flavor.
- Dijon Mustard- A touch of tangy boldness that deepens the flavor of the dressing.
- Lemon Juice- Brightens the whole salad and helps the flavors pop.
- Salt + Pepper- Simple seasonings to bring it all together and enhance every bite.
- Garlic Powder + Onion Powder (Optional)- Add a subtle layer of savory depth.
- Pecans or Walnuts (Optional)- A crunchy element that adds healthy fats and texture.
How to Make High-Protein Chicken Salad
1. Cook the chicken (if not already done):
Cook your chicken however you desire. I love to throw mine in the pressure cooker. Let cool and shred or dice.
2. Make the dressing:
In a large bowl, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, salt, pepper, garlic powder, and onion powder.
3. Add the mix-ins:
Stir in the chicken, grapes, celery, and nuts (if using).
4. Chill and serve:
Refrigerate for at least 30 minutes to let the flavors meld. Serve and Enjoy!
Tips for The Best Chicken Salad
- If you want even more protein you could use all Greek yogurt- it will be more tangy.
- Try some chopped apples or dried cranberries if you don’t have any grapes and want that sweet contrast.
- Add some hard-boiled eggs for even more protein.
- Make sure to refrigerate to get the best flavor. The longer the better!
How to Store
Store in an airtight container in the fridge for up to 4 days. This recipe is great for meal prep!
Frequently Asked Questions
Can I use canned chicken or rotisserie chicken?
Yes! Both could be used in this recipe. Just be sure to drain the canned chicken well or chop/shred rotisserie chicken into bite-sized pieces for the best texture.
Can I make this dairy-free?
Absolutely—just swap the Greek yogurt for a dairy-free alternative like coconut yogurt or use extra mayo (or avocado mayo) for a completely dairy-free version.
What’s the best way to serve this chicken salad?
It’s super versatile! Try it on sourdough or a croissant, in a lettuce wrap, with crackers, or just by the spoonful straight from the fridge. We love it so many different ways.
More High-Protein Recipes You’ll Love
- Easy Ham and Cheese Quiche
- Nourishing Shepherd’s Pie
- Fluffy High-Protein Scrambled Eggs
- Homemade Cheesy Hamburger Helper
If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!
High-Protein Chicken Salad
Ingredients
- 1 lb cooked chicken breast shredded or diced
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- ½ cup grapes halved or quartered
- ¼ cup chopped celery
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp garlic powder optional
- ½ tsp onion powder optional
- ¼ cup chopped pecans or walnuts optional
Instructions
- Cook your chicken if needed or use chicken you already have.
- In a large bowl, mix together the Greek yogurt, mayo, Dijon mustard, lemon juice, salt, pepper, garlic powder, and onion powder.
- Stir in the cooked chicken, grapes, celery, and chopped nuts (if using).
- Cover and refrigerate for at least 30 minutes to let the flavors blend. Serve chilled and enjoy!
Notes
- Swap Greek yogurt with more mayo for a richer version or use a dairy-free yogurt alternative if needed.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Add hard-boiled eggs for more protein.
