Description
A flavorful and satisfying high protein chicken salad perfect for meal prep. Packed with lean chicken breast, Greek yogurt, and nutrient-dense add-ins, this recipe keeps you full and energized without the extra calories.
Ingredients
2 grilled chicken breasts (about 12 oz total), sliced or shredded
2 hard-boiled eggs, chopped
½ avocado, diced
1 cup cooked quinoa
2 cups baby spinach or romaine
¼ cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and black pepper to taste
Garlic powder (optional)
Instructions
Cook chicken breasts using your preferred method (grill, bake, or poach). Let them cool, then slice or shred.
Prepare quinoa and let it cool before assembling.
Chop hard-boiled eggs and dice the avocado.
In a small bowl, mix Greek yogurt, lemon juice, Dijon, and seasonings to create a creamy dressing.
In a large mixing bowl or container, layer spinach, chicken, quinoa, avocado, and eggs.
Add dressing just before serving or store separately if prepping in advance.
Mix well and enjoy cold or at room temperature.
Notes
Use pre-cooked rotisserie chicken for a time-saving shortcut.
Add pumpkin seeds or chickpeas for extra protein and texture.
Swap quinoa with brown rice or farro if desired.
Keep salad ingredients and dressing separate during storage to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Grilled, Assembled Cold
- Cuisine: American
Nutrition
- Serving Size: 1 meal-prep bowl (approx. 400g)
- Calories: 460
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 155mg