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high protein roasted chicken salad

High Protein Roasted Chicken Salad

A fresh, creamy, and nutty chicken salad packed with protein. Made with roasted chicken, crisp celery, sweet apples, and toasted walnuts, this salad is perfect for lunch, meal prep, or a light dinner. Quick to make and full of flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 cups roasted chicken shredded or chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup apple diced
  • 1/4 cup red onion finely diced
  • 1/4 cup toasted walnuts
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt to taste
  • Black pepper to taste
Optional: fresh parsley or dill for garnish

Method
 

  1. Prep the Chicken: If using leftover roasted chicken, shred or chop it. If cooking fresh, roast a chicken with salt, pepper, and a little olive oil, then let it cool.
  2. Mix Veggies and Nuts: In a large bowl, combine celery, apple, red onion, and walnuts.
  3. Make the Dressing: In a separate bowl, mix Greek yogurt, mayonnaise, Dijon mustard, honey, salt, and pepper until smooth. Taste and adjust seasoning.
  4. Combine: Add the chicken to the veggie-nut mix. Pour in the dressing and fold gently until everything is coated. Don’t overmix.
  5. Chill (Optional): Let the salad sit in the fridge for 30 minutes to allow flavors to blend.
  6. Serve: Garnish with fresh parsley or dill if desired. Serve on its own, over greens, in a sandwich, or with crackers.

Notes

  • You can swap walnuts for pecans or almonds.
  • If you want it creamier, add more Greek yogurt or mayonnaise.
  • Add dried cranberries or raisins for a sweet touch.
  • Store in an airtight container in the fridge for up to 3 days. Add crunchy ingredients like nuts or apples just before serving for the best texture.