High-Protein Chicken Salad (Healthy & Easy)

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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!

Chicken salad in a white bowl with a silver spoon on a cutting board with a plaid napkin next to it and a cut lemon

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 and nourishing
Creamy and satisfying without feeling heavy
Made with real food ingredients — no yucky additives
Quick and easy to make, perfect for busy days
Sweet grapes and simple flavors that are totally kid-approved

Ingredients Breakdown

Ingredients for the chicken salad laid out: chicken, mayo, lemon, celery, seasonings, dijon mustard, Green yogurt, pecans, grapes

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

Please see the recipe card at the bottom of this post for the full recipe details.

Shredded chicken in a white bowl ready for to make the 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.

Mixing the Greek yogurt, mayonnaise, seasonings, Dijon mustard, and lemon juice in a large white bowl with a silver spoon to make the dressing.

2. Make the dressing:
In a large bowl, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, salt, pepper, garlic powder, and onion powder.

Adding the chicken, grapes, pecans, and celery to the dressing in a large white bowl with a silver spoon with a lemon next to it on a cutting board.

3. Add the mix-ins:
Stir in the chicken, grapes, celery, and nuts (if using).

Chicken salad all mixed together and ready to serve in a large white bowl with a silver spoon.

4. Chill and serve:
Refrigerate for at least 30 minutes to let the flavors meld. Serve and Enjoy!

Recipe Tips

For extra protein, use all Greek yogurt — it will be a little more tangy.

No grapes? Try chopped apples or dried cranberries for that sweet contrast.

Boost the protein by adding a few chopped hard-boiled eggs.

Refrigerate before serving for the best flavor — the longer it chills, the better it gets.

How to Store

Store in an airtight container in the fridge for up to 4 days. This recipe is great for meal prep!

Serving Suggestions

Serve as a simple lunch with sourdough toast or crackers
Add it to a protein-packed snack plate with cheese, fruit, and nuts
Spoon it into lettuce cups for a light, refreshing option
Enjoy as a side dish alongside grilled chicken or simple sandwiches
Pack it for lunchboxes or picnics — it travels well when chilled
Serve it chilled for warm days when you want something nourishing but light

Chicken salad in a white bowl with a silver spoon on a cutting board with a lemon and plaid towel in the the background.

Frequently Asked Questions

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.

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.

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

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.

Did you make this recipe?

I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!

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