High-Protein Classic Chicken Salad
Why You'll Love This Recipe
Creamy, flavorful, and packed with protein, this chicken salad is an easy make-ahead lunch that tastes every bit as satisfying as a traditional chicken salad—without relying on mayonnaise.
Greek yogurt and reduced-fat cream cheese create a rich, creamy dressing, while celery and classic seasonings add just the right amount of crunch and flavor. Use a rotisserie chicken to make it especially quick, or cook your own chicken breast.
Perfect for meal prep and easy to build into a complete, satisfying lunch.
RECIPE AT A GLANCE:
Servings: about 5
Serving Size: Approximately ¾ cup
Prep Time: 15 minutes
Cook Time: None when using rotisserie chicken
Chill Time: 30 minutes, recommended
Meal Prep Friendly: Yes
INGREDIENTS YOU’LL NEED:
3 cups cooked chicken — skinless rotisserie chicken or boiled boneless, skinless chicken breast
½ cup plain nonfat Greek yogurt
4 tablespoons (¼ cup) reduced-fat cream cheese, softened
1½ tablespoons ranch seasoning
½ cup celery, finely diced
⅛ teaspoon celery seed
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
EQUIPMENT
Large mixing bowl
Hand mixer
Cutting board
Sharp knife
Measuring cups and spoons
INSTRUCTIONS:
1. Prepare the chicken.
If using rotisserie chicken, remove all skin and visible excess fat and pull the meat from the bones in medium-sized pieces. If using boiled chicken breast, allow it to cool just enough to handle, then cut into large pieces.
2. Shred the chicken.
Place the chicken in a large mixing bowl. Run a hand mixer through the chicken on low speed until finely shredded. Quickly chop any larger pieces that remain. Measure 3 cups of shredded chicken. CHICKEN SHREDDING VIDEO - courtesy of @justinb_cooks
3. Make the dressing.
In a separate bowl, combine the Greek yogurt and softened reduced-fat cream cheese until smooth and creamy.
4. Season.
Stir in the ranch seasoning, celery seed, garlic powder, black pepper, and salt.
5. Combine.
Add the shredded chicken and finely diced celery. Gently fold everything together until the chicken is evenly coated.
6. Chill.
Cover and refrigerate for approximately 30 minutes before serving, if time allows. This gives the flavors a chance to come together.
7. Serve.
Give the chicken salad a final stir, taste, and adjust salt or pepper if necessary.
NUTRITIONAL INFORMATION:
Serving Size: Approximately ¾ cup
Servings: About 5
Calories: ~175
Protein: ~29 g
Carbohydrates: ~3 g
Fat: ~5 g
Fiber: <1 g
Nutrition information is approximate and may vary depending on the specific brands and ingredients used.
🥗 MAKE IT A MEAL
Make the chicken salad your protein anchor, then add colorful vegetables and fruit to create an easy, satisfying lunch.
Start with:
Approximately ¾ cup High-Protein Classic Chicken Salad
Add plenty of plants:
Sliced mini cucumbers, bell peppers, tomatoes, carrots, leafy greens, pickled beets, or your favorite raw vegetables.
Add fresh fruit:
Watermelon, berries, apple slices, grapes, or melon all pair beautifully with the creamy chicken salad.
Optional protein boost:
Add a hard-boiled egg when you want an even more substantial meal.
**Coach Julia’s Plate – (as pictured)
¾ cup chicken salad + sliced mini cucumber + pickled beets + one hard-boiled egg + fresh watermelon
Use this as inspiration and mix and match your sides based on what you have on hand.
Coach Julia’s Tips
⚡ Make it quick.
Skinless rotisserie chicken eliminates the cooking and makes this an especially easy meal-prep recipe.
💡 Try the hand-mixer trick.
Place chunks of cooked chicken in a large bowl and run a hand mixer through them on low speed. It quickly creates the finely shredded texture that's perfect for chicken salad. Slightly warm boiled chicken breast should shred especially easily.
🥬 Change up the plate.
Keep the chicken salad the same and rotate your vegetables and fruit for easy variety throughout the week.
❄️ Meal-prep it.
Store the chicken salad in an airtight container in the refrigerator so you have a ready-to-go protein anchor for quick lunches.