This High Protein Green Goddess Chicken Salad is a great way to use up leftover cooked chicken breast and it's an easy high protein meal prep option that is bursting with flavor. Packed with herbs and a creamy yogurt and avocado dressing, this green goddess chicken comes together in just a few minutes.
We are very much in our meal prep stage of life! With two super active kids, life is BUSY so we try to make meal times as easy as possible by prepping a few meals, or additions to meals as possible.
This high protein chicken salad meal prep is as simple as mixing everything together (as long as you already have cooked chicken) and we make it every week!
Serve it in a sandwich, on top of a green salad, or scoop it up with crackers. It's so versatile, so make a double batch and keep it stashed in your fridge for an easy high protein lunch.
Looking for more high protein recipes? Try our quick Cottage Cheese Chicken Salad, delicious Greek Yogurt Pancakes or our filling High Protein Tuna Pasta Salad.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - This green goddess salad with chicken uses ready cooked chicken breast. Follow our Air Fryer Chicken Breast recipe, or you could use shredded rotisserie chicken.
- Yogurt - You want to use a thick Greek yogurt here. We used 0% fat to keep it lighter, but a high fat percentage would make it creamier. If you want to make this a bit creamier, you could do half yogurt and half mayonnaise. But it would make it quite a bit higher in fat.
- Lemon - Some lemon juice and lemon zest adds tonnes of freshness to the green goddess dressing and also loosens it up a bit.
- Herbs - LOTS of fresh dill goes into this. You could change it up and add some fresh basil too which makes a nice combo. Parsley and chives would also work.
- Avocado - It adds some green, it adds some healthy fat and it also makes it super creamy. You could leave it out to make it lower in calories, but we think it is a must.
- Garlic - Freshly crushed garlic. Feel free to add more if you want a really punchy garlic flavor.
- Onion - Some diced red onion to mix in at the end. The whole mixture is quite soft, so this adds a little crunch, as well as color.
- Vinegar - A little apple cider vinegar helps to balance out the creaminess from the yogurt and avocado and adds a little sharpness which I love.
Variations
Tuna - Instead of chicken, you could use tuna which is also a great protein source.
Spicy - Add a kick of heat by blending some buffalo sauce into the dressing, or sprinkling some red chilli flakes on top of the chicken.
Vegetarian - You can make a vegetarian version of this by swapping the chicken for mashed chickpeas. Or maybe leave half the chickpeas whole and half mashed up for a nice mixture of texture.
Eggs - Add some extra protein into the mix by adding some chopped hard-boiled eggs in.
How To Make Green Goddess Chicken Salad - Step by Step
- Step 1: In a large bowl, mash the avocado until really smooth, then add the yogurt, lemon juice, zest, garlic, vinegar, dill, salt and pepper.
- Step 2: Mix well until fully combined. You could blend in a food processor to get a really smooth consistency, but it isn't necessary.
- Step 3: Add the shredded chicken and red onion to the sauce.
- Step 4: Mix well to fully coat the chicken and onion.
Serving Suggestions
This is SO versatile. I have a hard time not just eating the whole thing out of the bowl with a spoon because it is THAT good!
If you are having it as a high protein snack, then you could just scoop it up with some crackers or tortilla chips. Try our Homemade Crackers or Baked Tortilla Chips recipes. You could also scoop it up with carrot sticks and cucumber slices for something lighter.
For more of a meal, you could load it into a sandwich between some slices of sourdough, in a pita bread or our Cottage Cheese Bagels to make it even higher in protein.
For a lower carb version you could serve it in giant lettuce wraps. Take a look at our Lettuce Sandwich Wrap recipe.
Of course, it's a delicious addition to a Picky Plate!
Frequently Asked Questions
Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
You could cook and shred the chicken in advance and then make the dressing in advance and mix them together just before serving.
More Chicken Recipes
If you’ve tried this Green Goddess Chicken Salad recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Healthy Green Goddess Chicken Salad (High Protein)
Ingredients
- 100 g (3.5 oz) Cooked chicken breast - shredded
- 60 g (0.3 cups) 0% Fat Free Greek yogurt
- 1 Lemon - juice and zest only
- 0.5 Avocado
- 2 Garlic cloves - crushed
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 0.5 Red onion - diced
- 3 g (0.33 cup) Fresh dill - chopped
- 1 tablespoon Apple cider vinegar
Instructions
- In a mixing bowl, mash 0.5 Avocado until really smooth, then add 60 g 0% Fat Free Greek yogurt, juice and zest of 1 Lemon, 2 Garlic cloves, 1 tablespoon Apple cider vinegar, 3 g Fresh dill, 1 pinch Sea salt and 1 pinch Ground black pepper.
- Mix well until fully combined. You could blend to get a really smooth consistency, but it isn't necessary.
- Add 100 g Cooked chicken breast (shredded) and 0.5 Red onion (diced) to the sauce.
- Mix well to fully coat the chicken and onion.
Recipe Tips
- Leftovers can be kept in an airtight container in the fridge for up to 4 days.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Alison B says
Delicious, quick and easy, versatile - only problem is how to stop at one serve! Will be making this one on rotation.
Ruth says
Had this today and it was soo yummy!! I made a roast yesterday for the sole purpose of having this salad for work. Just left out the onion and garlic for my colleagues' sake!! I loved the zinginess of the lemon! I had it with crackers, and it was incredible and filling.