Description
How to make creamy high protein chicken salad with Greek yogurt and tender chicken that keeps you satisfied all week long for easy meal prep.
Ingredients
Scale
Protein Base
- 2 lbs boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Creamy Dressing
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
Flavor Builders
- 2 celery stalks, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh dill, chopped
- 2 tbsp capers, drained
Finishing Touches
- 1/2 cup toasted almonds, chopped
- 1 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Season Chicken: Pat chicken breasts dry and season generously with salt and pepper on both sides. Let them sit at room temperature for 10 minutes while you heat the pan – this ensures even cooking.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Don’t move them too early for the best sear.
- Rest and Shred: Transfer cooked chicken to a cutting board and let rest for 5 minutes. Shred into bite-sized pieces using two forks – the resting time keeps the chicken tender and juicy.
- Make Dressing: In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth. Season with garlic powder, paprika, salt, and pepper to taste.
- Add Vegetables: Fold in diced celery, red onion, fresh dill, and capers into the creamy dressing. Mix gently to distribute evenly – this creates the aromatic base for your salad.
- Combine Everything: Add the shredded chicken and toasted almonds to the bowl. Fold everything together gently until well coated. Taste and adjust seasoning as needed for perfect flavor balance.
- Portion and Store: Divide the high protein chicken salad meal prep into 6 airtight containers. Refrigerate for at least 30 minutes before serving to let the flavors meld together beautifully.
Notes
- Don’t overcook the chicken or it becomes dry and stringy – use a meat thermometer for accuracy.
- Store in airtight containers in the refrigerator for up to 5 days for best freshness.
- Substitute walnuts or pecans for almonds if preferred, but toast them for best flavor.
- Let the salad chill for at least 30 minutes before serving for optimal taste.
- Use full-fat Greek yogurt for the creamiest, most stable texture that won’t separate.
- Rinse diced onion in cold water for 5 minutes to mellow the sharp bite if desired.
Allergy Information: Eggs, Tree Nuts
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 6g
- Protein: 38g