High Protein Greek Yogurt Chicken Salad (No Mayo, Meal Prep)
A creamy, tangy chicken salad made with Greek yogurt instead of mayo that delivers 28-30g of protein per serving. This mayo-free recipe meal-preps beautifully and stays fresh for 3-4 days, making it perfect for busy weeknight dinners and fitness-focused meals.
Equipment
- medium mixing bowl
- whisk
- cutting board
- knife
Ingredients
- 2 cups cooked chicken breast, shredded or chunked
- 1/2 cup nonfat or low-fat Greek yogurt, plain unsweetened
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup diced celery
- 1/3 cup diced red onion
- 1/4 cup fresh dill
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: In a medium bowl, whisk together the Greek yogurt, fresh lemon juice and Dijon mustard until smooth with no lumps.
- Step 2: Add garlic powder, salt and black pepper. Taste and adjust seasonings as needed.
- Step 3: Fold in the shredded or chunked cooked chicken gently to maintain texture.
- Step 4: Fold in the diced celery and red onion.
- Step 5: Stir in the fresh dill and parsley.
- Step 6: Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for 3-4 days. For meal prep, store cooked chicken separately from the dressing to maximize freshness. Add fresh celery and red onion daily if preferred crunch. To boost protein further, add 2 tablespoons hemp seeds or chopped walnuts before eating. For sandwiches, assemble the morning of eating to prevent bread from getting soggy. If salad thickens by day three, add a splash of lemon juice or a teaspoon of Greek yogurt to loosen. Use rotisserie chicken or leftover cooked chicken breasts. Stick with plain, unsweetened Greek yogurt to control taste.