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- 2 cups cooked chicken breast, diced into bite-sized pieces - 1 can (15 oz) chickpeas, thoroughly rinsed and drained - 1/2 cup plain Greek yogurt You need cooked chicken breast for protein. Chickpeas add fiber and texture. Greek yogurt gives creaminess and tang. These three ingredients make a great base for your salad. - 1/4 cup Dijon mustard - 1 tablespoon honey for a hint of sweetness - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/4 cup red onion, finely chopped Dijon mustard adds a spicy kick. Honey balances the flavors with sweetness. Fresh veggies like cherry tomatoes, cucumbers, and red onions bring color and crunch. They also enhance the taste and nutrition of the dish. - Salt and pepper to taste - 1/4 cup fresh parsley, chopped Seasoning is key. Salt and pepper bring out the flavors. Fresh parsley adds brightness and a pop of color. Together, these seasonings elevate the dish and make it more appealing. This high protein chicken salad is not only easy to prepare but also packed with flavors and nutrients. You can find the Full Recipe in the previous section. Enjoy creating this delightful meal! 1. Start by placing the diced cooked chicken breast and rinsed chickpeas in a large bowl. Mix them well so they combine evenly. This step gives you a solid protein base. 2. Next, make the dressing. In a separate bowl, whisk together the Greek yogurt, Dijon mustard, and honey. Mix until smooth and creamy. This dressing adds a tasty kick to your salad. 3. Drizzle the dressing over the chicken and chickpeas. Use a spatula or spoon to gently mix everything together. Ensure that all the ingredients get coated with the dressing. 4. Now, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. These fresh veggies bring color and crunch to the salad. 5. Carefully fold all the ingredients together with a spatula. Be gentle to keep the vegetables intact while ensuring everything is well combined. 6. Cover the mixing bowl with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes. Chilling is key as it helps the flavors blend well. 7. For best results, let it chill longer if you can. The longer it sits, the better the taste becomes. Enjoy it as a meal or a side dish! For the full recipe, check out the recipe section above. To make this chicken salad easy, start with pre-cooking your chicken. I like to grill or roast chicken breast seasoned with salt and pepper. This method keeps it juicy and flavorful. Cook extra chicken when you meal prep. This way, you can use it in salads or wraps later. Store your ingredients separately until you are ready to mix. This keeps the salad fresh and crunchy. You can keep the chicken, chickpeas, and veggies in different containers in the fridge. Mix them just before serving for the best taste. When serving, consider the presentation. Use a large bowl to show off the colors. Garnish with extra parsley on top for a fresh look. You can also serve it on a bed of mixed greens for a colorful meal. Pair the salad with warm pita bread or whole-grain crackers. These sides add texture and a nice contrast to the salad’s creaminess. You can also add some sliced avocado for extra creaminess and healthy fats. To boost flavor, add spices like paprika or garlic powder. A pinch of chili flakes can add a nice kick. Don’t be afraid to try new spices. This makes your salad more exciting. Experiment with fresh herbs too. Basil or cilantro can change the salad's flavor profile. You can mix and match to find what you love best. Each herb brings its unique taste and aroma, making your salad special. {{image_4}} If you're looking for low-carb options, you can skip the chickpeas. This keeps the carbs down while still giving you protein from the chicken. If you want to make it keto-friendly, use avocado instead of Greek yogurt. Avocado adds creaminess without carbs. You can switch up the proteins in this salad. Try using canned tuna or shredded turkey. Both options keep the meal high in protein. For dressings, consider using a vinaigrette or a creamy avocado dressing. They add different flavors and textures to your salad. Adding fruits can take your chicken salad to the next level. Try diced apples or grapes for a sweet twist. You can also toss in nuts or seeds for a crunchy texture. Almonds or sunflower seeds work well and add healthy fats. For the full recipe, check out the Protein-Packed Chicken Salad section. Keep your chicken salad fresh by using airtight containers. These containers keep air out, which helps prevent spoilage. If you don’t have one, covered bowls work well too. Just make sure the cover fits snugly. For added freshness, store the salad in the fridge right after making it. This also helps the flavors blend better. Yes, you can freeze chicken salad! However, it’s best to freeze it without the fresh veggies. This way, they stay crunchy when you thaw the salad. To freeze, place the salad in a freezer-safe container. Make sure to leave some space at the top, as the salad will expand. When you want to eat it, take it out and thaw it in the fridge overnight. This keeps it safe and tasty. In the fridge, your chicken salad will last about 3 to 5 days. Always check for signs of spoilage before eating. If you see any mold or if it smells off, toss it out. A good rule is to trust your senses. If it doesn't look or smell right, it's best to let it go. Enjoy your high protein chicken salad fresh to get the best flavor! To boost protein in your chicken salad, add these ingredients: - 1 can (15 oz) chickpeas, rinsed and drained - 1/2 cup plain Greek yogurt - 1/4 cup diced hard-boiled eggs - 1/4 cup shredded cheese Chickpeas and Greek yogurt are great sources of protein. They not only enhance the taste but also make the salad creamy. Adding hard-boiled eggs increases protein and adds richness. Cheese brings a nice flavor and adds more protein. Yes, you can make this salad ahead of time. Here are some tips for meal prep: - Cook and cool chicken: Make sure your chicken is fully cooked and cooled before mixing it. - Store separately: Keep the dressing separate from the salad. This keeps veggies crisp. - Chill before serving: Refrigerate for at least 30 minutes. This helps the flavors blend well. You can prepare the chicken and chop the veggies a day before serving. Just mix everything together when you are ready to eat. Here are some great side dishes and pairings: - Whole-grain pita bread: Perfect for scooping up the salad. - Mixed greens: A fresh base adds crunch and color. - Vegetable sticks: Carrots or cucumbers are fun to dip in the salad. - Quinoa: A protein-rich grain that complements the salad well. These sides add variety and balance to your meal, making it more enjoyable. In this blog post, we explored the main ingredients, flavor boosters, and seasonings for a tasty chicken salad. We walked through step-by-step instructions on how to mix and chill your salad. I shared helpful tips for meal prep, serving suggestions, and variations to fit different diets. Finally, we discussed proper storage and answered common questions. With these insights, you can enjoy a delicious chicken salad that fits your needs. Now you can create your own version that’s both satisfying and easy to make!

High Protein Chicken Salad

Discover the ultimate protein-packed chicken salad that's perfect for a healthy lunch or dinner! This delicious recipe combines diced chicken, chickpeas, creamy Greek yogurt, and fresh veggies for a burst of flavor and nutrition. In just 15 minutes, you can whip up a satisfying meal that fuels your day. Click through to explore the full recipe and enjoy this easy and tasty dish!
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Ingredients
  

2 cups cooked chicken breast, diced into bite-sized pieces

1 can (15 oz) chickpeas, thoroughly rinsed and drained

1/2 cup plain Greek yogurt

1/4 cup Dijon mustard

1 tablespoon honey for a hint of sweetness

1 cup cherry tomatoes, halved for a burst of flavor

1/2 cup cucumber, diced for a refreshing crunch

1/4 cup red onion, finely chopped for a slight zing

1/4 cup fresh parsley, chopped for added color and freshness

Salt and black pepper to taste

Instructions
 

Begin by placing the diced cooked chicken breast and rinsed chickpeas in a large mixing bowl, ensuring they are well combined.

    In a separate medium-sized bowl, whisk together the Greek yogurt, Dijon mustard, and honey until the mixture is smooth and creamy, creating a flavorful dressing.

      Drizzle the prepared yogurt dressing over the chicken and chickpeas, and use a spatula or spoon to gently mix until everything is evenly coated in the dressing.

        Next, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley to the bowl, infusing the salad with fresh ingredients.

          Carefully fold the ingredients together using a spatula, ensuring all components are combined without mashing the vegetables.

            Season the salad generously with salt and black pepper to taste, adjusting according to your preference.

              Cover the mixing bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This cooling period allows the flavors to marry beautifully and enhances the overall taste.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: For an appealing presentation, serve the salad in a large serving bowl, garnished with extra chopped parsley. Accompany the salad with warm whole-grain pita bread on the side or serve it atop a bed of mixed greens for a colorful and nutritious meal.