High-Protein Chicken Salad
High-Protein Chicken Salad
Ingredients
For the Chicken Salad
- 1 pound chicken breast
- 1 celery stick, large, diced
- 1/2 cup purple onion, diced
- 1/4 cup fresh dill, chopped
- 1/2 cup pepperoncinis, sliced
- 1 cup plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pepperoncini juice
- 1 tablespoon salt
- 1 tablespoon black pepper, freshly ground
- 1/2 teaspoon chicken bouillon
Instructions
- 1
Place the chicken breast in a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove chicken from water, let cool slightly, then shred using two forks or your hands. Place the shredded chicken into a large mixing bowl.
⏱️ 20 min
- 2
Add the diced celery stick to the bowl with the shredded chicken.
⏱️ 1 min
- 3
Add the diced purple onion to the bowl.
⏱️ 1 min
- 4
Stir in the chopped fresh dill.
⏱️ 1 min
- 5
Add the sliced pepperoncinis to the mixture.
⏱️ 1 min
- 6
Add the plain Greek yogurt to the bowl.
⏱️ 1 min
- 7
Add the light mayonnaise to the bowl.
⏱️ 1 min
- 8
Stir in the Dijon mustard.
⏱️ 1 min
- 9
Pour in the pepperoncini juice.
⏱️ 1 min
- 10
Add the salt to the bowl.
⏱️ 1 min
- 11
Add the freshly ground black pepper.
⏱️ 1 min
- 12
Sprinkle in the chicken bouillon.
⏱️ 1 min
- 13
Thoroughly mix all the ingredients in the bowl until well combined and the chicken is evenly coated.
⏱️ 3 min
- 14
Serve the chicken salad immediately or chill for later. It's delicious in a bowl, on a sandwich, or with crackers.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Chicken Salad
For the Chicken Salad
- 1 pound chicken breast
- 1 celery stick, large, diced
- 1/2 cup purple onion, diced
- 1/4 cup fresh dill, chopped
- 1/2 cup pepperoncinis, sliced
- 1 cup plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pepperoncini juice
- 1 tablespoon salt
- 1 tablespoon black pepper, freshly ground
- 1/2 teaspoon chicken bouillon
Instructions
- 1
Place the chicken breast in a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove chicken from water, let cool slightly, then shred using two forks or your hands. Place the shredded chicken into a large mixing bowl.
⏱️ 20 min - 2
Add the diced celery stick to the bowl with the shredded chicken.
⏱️ 1 min - 3
Add the diced purple onion to the bowl.
⏱️ 1 min - 4
Stir in the chopped fresh dill.
⏱️ 1 min - 5
Add the sliced pepperoncinis to the mixture.
⏱️ 1 min - 6
Add the plain Greek yogurt to the bowl.
⏱️ 1 min - 7
Add the light mayonnaise to the bowl.
⏱️ 1 min - 8
Stir in the Dijon mustard.
⏱️ 1 min - 9
Pour in the pepperoncini juice.
⏱️ 1 min - 10
Add the salt to the bowl.
⏱️ 1 min - 11
Add the freshly ground black pepper.
⏱️ 1 min - 12
Sprinkle in the chicken bouillon.
⏱️ 1 min - 13
Thoroughly mix all the ingredients in the bowl until well combined and the chicken is evenly coated.
⏱️ 3 min - 14
Serve the chicken salad immediately or chill for later. It's delicious in a bowl, on a sandwich, or with crackers.