Creamy, fresh, satisfying, and perfect for meal prep. This version uses lean chicken and Greek yogurt for a high-protein, creamy salad without being overly heavy.
⏱️ Prep Time
15 minutes
🍳 Cook Time
15 minutes
🥣 Total Time
30 minutes
🍽️ Servings
4
Ingredients
For the Chicken
- 1 lb (450 g) boneless, skinless chicken breast
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp olive oil
For the Creamy Dressing
- ¾ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp honey or keto-friendly sweetener, optional
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt, or to taste
Salad Add-Ins
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped green onions
- ¼ cup finely chopped cucumber, optional
- 1 tbsp chopped fresh dill, optional
Step-by-Step Guide
1. Cook the Chicken
Pat the chicken breasts dry with paper towels.
Season both sides with salt, black pepper, garlic powder, and paprika.
Heat the olive oil in a skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F / 74°C.
2. Rest and Chop
Transfer the cooked chicken to a plate and let it rest for 5–10 minutes.
Cut or shred the chicken into small bite-sized pieces.
For the best chicken salad texture, don’t shred it too finely.
3. Make the Dressing
In a large bowl, whisk together:
- Greek yogurt
- mayonnaise
- Dijon mustard
- lemon juice
- honey or keto sweetener, if using
- garlic powder
- onion powder
- salt
- black pepper
Mix until smooth and creamy.
4. Add the Vegetables
Add the diced celery, red onion, parsley, green onions, and optional cucumber and dill.
Stir everything together.
5. Add the Chicken
Add the chopped chicken to the bowl.
Gently fold until the chicken is completely coated in the creamy dressing.
6. Adjust the Flavor
Taste and adjust the seasoning.
For extra freshness, add another squeeze of lemon juice. For a creamier salad, add another spoonful of Greek yogurt.
7. Chill
Cover and refrigerate for at least 30 minutes before serving.
This gives the flavors time to blend and makes the salad even better for meal prep.
🍱 Meal-Prep Instructions
Divide the chicken salad into 4 airtight containers.
Store in the refrigerator for up to 3–4 days.
Keep it chilled until ready to eat. Serve over lettuce, with cucumber, in a low-carb wrap, or simply eat it straight from the container.
🥬 Serving Ideas
- Over a bed of lettuce
- In lettuce wraps
- With cucumber slices
- In a low-carb tortilla
- With avocado
- On keto bread
- Alongside boiled eggs
Nutrition
The exact nutrition depends on the brands and quantities used. A serving can be around 290 calories and 34 g protein when prepared with lean chicken and a light Greek-yogurt-based dressing, matching the style of the nutrition information shown in your image.
