High Protein Chicken Salad combines lean chicken, crunchy vegetables, and a creamy Greek yogurt dressing for a satisfying, nutritious meal.

2 cooked chicken breasts, shredded
1/2 cup plain Greek yogurt
2 celery stalks, finely diced
1/4 cup red onion, finely diced
2 tbsp fresh parsley, chopped
1 tsp Dijon mustard
1 tbsp fresh lemon juice
Salt, to taste
Black pepper, to taste
Optional: 1/4 cup chopped almonds, 1/4 cup chopped apple, or 2 tbsp dried cranberries

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Cook chicken breasts by boiling, poaching, or baking until just done. Let cool, then shred using two forks.
Dice celery and red onion, and chop parsley.
In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
Add shredded chicken, chopped veggies, and herbs to the bowl. Fold gently until evenly coated. Stir in optional add-ins if desired.
Cover and refrigerate for at least 30 minutes before serving. Serve chilled.

Garnish with extra parsley, sliced almonds, or microgreens for color and flavor.
Pairs well with cucumber slices, cherry tomatoes, quinoa salad, or whole grain crackers.
Serve in lettuce wraps, on greens, in pita pockets, or spooned into avocado halves.
Store in an airtight container in the fridge for up to 4 days.
Freeze cooked chicken separately; add dressing and veggies fresh upon thawing for best texture.
Use rotisserie chicken for a quick shortcut.
Make dairy-free with plant-based yogurt or cashew cream.
Lower sodium by using unsalted chicken and low-sodium mustard.
Stir in nuts or seeds just before serving for crunch.