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High-Protein Low Carb Chicken Salad - Simple, Fresh, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 1/2 cups cooked chicken breast, chopped or shredded (rotisserie or leftover roasted chicken works great)
  • 1/3 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped (or shallot for a milder bite)
  • 1/2 cup cucumber, seeded and diced small
  • 1/4 cup chopped dill pickles (or cornichons), plus 1 teaspoon pickle brine
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional but great for flavor)
  • 1/3 cup plain Greek yogurt (2% or full-fat for extra creaminess)
  • 3 tablespoons mayonnaise (use avocado oil mayo if you like)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice (more to taste)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional add-ins: 1/4 cup sliced almonds or chopped walnuts, 1/2 avocado diced, 1 tablespoon capers, or 1 hard-boiled egg chopped

Method
 

  1. Prep the chicken. If you’re cooking from scratch, gently poach or roast chicken breasts and let them cool. Chop or shred into bite-size pieces. You’ll want about 2 1/2 cups.
  2. Chop the veggies. Finely dice celery, red onion, cucumber, and pickles. Keep pieces small so they mix evenly and you get crunch in every bite.
  3. Make the dressing. In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, pickle brine, garlic powder, onion powder, salt, and pepper. Adjust acidity and seasoning to taste.
  4. Combine. Add the chicken, chopped veggies, parsley, and dill to a large bowl. Pour the dressing over the top and fold everything together until well coated.
  5. Taste and tweak. Add more lemon, salt, or pepper if needed. If you want extra creaminess, add a spoonful of yogurt or mayo.
  6. Optional add-ins. Stir in nuts for crunch, avocado for richness, capers for briny pop, or a chopped egg for extra protein.
  7. Chill. Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the dressing set.
  8. Serve. Spoon over crisp lettuce, tuck into lettuce cups, pair with sliced cucumbers, or enjoy on its own.