High Protein Chicken Salad (40g Protein!)
I live for meals that come together in minutes but still make me feel like I have my life together. This high-protein chicken salad is one of those recipes I keep coming back to when I need a quick, satisfying…
I live for meals that come together in minutes but still make me feel like I have my life together. This high-protein chicken salad is one of those recipes I keep coming back to when I need a quick, satisfying lunch without spending ages in the kitchen.
Made with shredded chicken, creamy Greek yogurt, crunchy red bell pepper, sweetcorn and smoky paprika, it’s full of flavour without needing mayonnaise. The Greek yogurt gives it a creamy texture while adding even more protein.
It takes about 10 minutes to prepare, requires no cooking if you already have cooked chicken, and works just as well in a wrap as it does on toast or served with crackers. It’s an easy way to turn leftover chicken into a lunch worth looking forward to.
If you enjoy creamy, protein-packed chicken lunches, you’ll also want to try my Chicken Bacon Feta Pasta Salad, made with crispy bacon, feta, and a creamy Greek yogurt dressing.
Why This Recipe Works
High in protein: Chicken breast and Greek yogurt make this a protein-rich lunch.
Creamy without mayonnaise: Plain Greek yogurt creates a tangy, creamy dressing.
Full of texture: Sweetcorn, red pepper and red onion add crunch and sweetness.
Quick and easy: Just 10 minutes of prep and no cooking required when using cooked chicken.
Versatile: Enjoy it in sandwiches, wraps, lettuce cups, or as part of a snack plate.
Ingredients You’ll Need For This Chicken Salad
Cooked shredded chicken: The main protein source. Use cooked chicken breast for a lean option and consistent nutrition calculations. Rotisserie chicken is a convenient option when you want to save time. Remove the skin and shred the meat before mixing it with the dressing. Keep in mind that its nutritional values may differ from plain cooked chicken breast.
Plain Greek yogurt: Creates the creamy dressing without mayonnaise. Use unsweetened Greek yogurt.
Red bell pepper: Adds sweetness, colour and a little crunch.
Sweetcorn: Gives the salad little pops of sweetness and complements the smoky seasoning.
Red onion: Adds a fresh, slightly sharp flavour.
Lemon juice: Brightens the dressing and balances the creaminess. Lime juice also works.
Garlic powder: Adds savoury flavour without extra preparation.
Smoked paprika: Gives the salad its warm, smoky flavour.
Black pepper: Adds a little warmth.
Salt: Brings all the flavours together. Adjust to taste..
How to Make This Salad
1. Prep the Chicken and Veggies
In a large bowl, add your cooked, shredded chicken, diced red bell pepper, and corn. You can use rotisserie chicken, meal-prepped chicken breast, or whatever’s in your fridge.
2. Make the Dressing
In a separate bowl, stir together the Greek yogurt, lemon or lime juice, garlic powder, black pepper, smoked paprika, and salt. This is your creamy, high-protein, Southwest-inspired dressing.
3. Combine Everything
Pour the yogurt dressing over the chicken and veggie mix. Stir until everything is evenly coated. If it looks too thick, add a splash more lemon/lime juice to loosen it up.
4. Taste and Adjust
Taste the salad and adjust the seasoning as needed. Add more salt or citrus, or throw in some cayenne if you like heat.
How to serve it
This chicken salad is super versatile, and I pretty much rotate how I serve it depending on the day:
- On sourdough toast: Spoon over toasted sourdough and add fresh spinach or lettuce.
- In a wrap: Add the chicken salad to a tortilla with some fresh lettuce for an easy lunch.
- With crackers: Serve with your favourite crackers or rice cakes for a simple snack plate.
- In lettuce cups: Spoon into crisp lettuce leaves for a fresh, crunchy option.
- Over a salad: Serve over fresh lettuce with cucumber and avocado.
- Straight from the bowl: Sometimes the simplest lunch is the best one.
Macros & Nutrition Breakdown Per Serving
Note: These macros are based on the exact ingredient amounts listed above and a serving size of 1/2 of the recipe. (These values are estimates and can vary depending on the exact ingredients used and portion sizes.)
- Servings: 2
- Calories: 311
- Protein: 41g
- Carbs: 15g
- Fat: 10g
Meal Prep and Storage Tips
Meal prep: This chicken salad is great for preparing ahead. Divide it into individual portions for easy lunches throughout the next few days.
Refrigeration: Store in an airtight container in the refrigerator and enjoy within 3 days. Keep it chilled and avoid leaving it at room temperature for extended periods.
Serving ahead: Keep bread, crackers, and wraps separate until you’re ready to eat so they stay fresh and crisp.
Freezing: I don’t recommend freezing the finished chicken salad because the Greek yogurt dressing can separate after thawing. You can freeze cooked shredded chicken separately and make the salad with fresh dressing when needed.
More High Protein Lunch Recipes
Looking for more easy, protein-packed lunch ideas? Here are a few more recipes to add to your meal rotation:
High-Protein Korean Beef Bowls
Chicken Bacon Feta Pasta Salad
High Protein Chicken Salad
This High-Protein Chicken Salad mixes shredded chicken, Greek yogurt, smoked paprika, sweetcorn, red bell pepper, and red onion with a splash of lemon juice for a creamy meal that’s perfect in wraps, lettuce cups, or straight from the bowl.
Ingredients
- 2 cups shredded chicken
- ½ cup plain Greek yogurt
- ¼ cup diced red bell pepper
- ¼ cup sweetcorn (canned or thawed frozen)
- ¼ cup red onion
- 1 tbsp lemon juice or lime
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¾ tsp salt (adjust to taste)
Instructions
- Prep the Chicken and Veggies: In a large bowl, add your cooked, shredded chicken, diced red bell pepper, and corn. You can use rotisserie chicken, meal-prepped chicken breast, or whatever’s in your fridge.
- Make the Dressing: In a separate bowl, stir together the Greek yogurt, lemon or lime juice, garlic powder, black pepper, smoked paprika, and salt.
- Combine Everything: Pour the yogurt dressing over the chicken and veggie mix. Stir until everything is evenly coated. If it looks too thick, add a splash more lemon or lime juice to loosen it up.
- Taste and Adjust: Taste the salad and adjust the seasoning as needed. Enjoy
Notes
- Use cooked, shredded chicken.
- Plain unsweetened Greek yogurt works best.
- Adjust salt and lemon juice to taste.
- Refrigerate leftovers in an airtight container.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 311Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 104mgSodium: 999mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 41g
Nutrition information on That Protein Life is estimated using online calculators and may vary based on ingredients, brands, and preparation methods. For the most accurate results, use a food scale and trusted calculator. This information is for general guidance only—please consult a professional for specific dietary needs. That Protein Life is not responsible for any discrepancies or outcomes.
What’s Your Chicken Salad Personality?
Are you a scoop-it-on-a-toast girly, or do you go straight from the bowl with a fork? Let me know in the comments. Tag me on Instagram @thatproteinlife if you make it—I love seeing how you guys customize it.
