High Protein Chicken Salad with Greek Yogurt

This High-Protein Chicken Salad is a lighter, smarter take on the classic lunch. We make this recipe creamy and tangy with Greek yogurt instead of mayonnaise. The final product packs in lean chicken, protein-abundant Greek yogurt, onion, celery, cucumber, and pumpkin seeds to deliver the same comforting flavor and satisfying texture without the heaviness. The best part is that we’re using leftover rotisserie chicken to make sure no food goes to waste.

Is Greek Yogurt Rich in Protein?

Greek yogurt is rich in protein, which is one of the main reasons it’s such a popular choice for healthy eating. Since it’s strained to remove much of the liquid whey, Greek yogurt has a thicker texture and a higher protein concentration than regular yogurt. A single serving typically has around 15–20 grams of protein. Overall, this protein helps support muscle repair, keeps you feeling fuller longer, and stabilizes your energy.

High Protein Chicken Salad with Greek Yogurt

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• Author: Stephanie Cravotta

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Description

Skip the mayo and try this Greek yogurt dressing in your chicken salad instead.

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Ingredients

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For the dressing:

• 1/3 cup Greek yogurt
• 2 tsp curry Powder
• 1 tsp garlic, minced or finely grated
• 4 tbsp lemon juice, freshly squeezed
• 2 tsp agave
• Salt & pepper, to taste
• ¼ cup chopped fresh parsley

For the chicken salad:

• 2 cups rotisserie chicken, shredded or cut into small cubes
• ¼ cup red onion, chopped
• 2 stalks of celery, sliced
• 1/2 english cucumber, diced small
• 1 tbsp pepitas, don’t mix-in, sprinkle on top
• 1/2 green apple cut into small pieces
• 1/8 cup golden raisins (optional)

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Instructions

1. Mix all the dressing ingredients together until smooth.
2. Mix chicken, red onion, celery, cucumber, apple, and optional raisins into the dressing.
3. Top with pepitas seeds.
4. Enjoy with crackers, chips, or on its own!

Looking for more ways to use leftover rotisserie chicken? Check out our article for leftover chicken recipes featuring stocks, casseroles, pastas, and more.

Recipe by Stephanie Cravotta
Styling by Anna Franklin
Photography by Dave Bryce

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