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Creamy High-Protein Chicken Salad with Greek Yogurt and Dill

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This creamy, tangy chicken salad swaps mayo for Greek yogurt, creating a high-protein, flavorful dish that’s perfect for sandwiches, lettuce wraps, or meal prep. It’s a happy accident that turned into a go-to recipe.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 large rotisserie chicken or 3 medium chicken breasts)
  • 1 cup plain Greek yogurt (full-fat or 2% recommended)
  • 3 tablespoons fresh dill, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 to 6 croissants (for serving)
  • Butter lettuce or arugula (optional, for serving)
  • Sliced almonds or walnuts (optional, for serving)

Instructions

  1. Prep the chicken: If using rotisserie chicken, remove skin and bones, then shred meat with two forks or your hands into bite-sized pieces. If using chicken breasts, poach in salted water until internal temperature reaches 165°F (74°C), about 12-15 minutes, then dice into 1/2-inch cubes. You should have about 3 cups.
  2. Chop the vegetables: Dice celery into small, even pieces (about 1/4-inch). Finely dice red onion. If sensitive to raw onion, soak diced onion in cold water for 10 minutes, then drain and pat dry.
  3. Chop the dill: Rinse fresh dill, pat dry, remove thick stems, and chop fronds finely to get about 3 tablespoons.
  4. Make the dressing: In a large mixing bowl, combine Greek yogurt, fresh lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth. Taste and adjust seasoning if needed.
  5. Combine everything: Add shredded chicken, diced celery, diced red onion, and chopped dill to the bowl with the dressing. Fold gently with a spatula or fork until all chicken is coated. If too thick, add a tablespoon of water or extra lemon juice.
  6. Chill (optional but recommended): Cover bowl and refrigerate for at least 30 minutes to let flavors meld.
  7. Prepare the croissants: About 10 minutes before serving, preheat oven to 350°F (175°C). Slice croissants in half horizontally, place on a baking sheet cut side up, and toast for 5-7 minutes until golden and warm.
  8. Assemble sandwiches: Place a few leaves of butter lettuce or arugula on bottom half of each croissant. Spoon about 1/2 cup chicken salad on top, add top half, and press gently. Serve immediately.

Notes

For best results, use full-fat Greek yogurt and fresh dill. The salad tastes even better the next day. Store chicken salad and croissants separately to prevent sogginess. Do not freeze the salad.

Nutrition

Keywords: chicken salad, Greek yogurt, high protein, healthy lunch, meal prep, dill, easy recipe

Find it online: https://elaraeats.com/creamy-high-protein-chicken-salad-with-greek-yogurt-and-dill/