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Bowl of creamy chicken salad with fresh herbs and lemon wedges on a wooden table

High Protein Chicken Salad with Sunny Herb Notes

This bold and indulgent chicken salad swaps mayo for Greek yogurt, bringing creamy tang and a protein punch. Loaded with tender chicken, crisp celery, fresh lemon, and a garden of sunny herbs, it's a lighter lunch that doesn't skimp on flavor.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken shredded or diced (about 1 lb)
  • 1/2 cup plain Greek yogurt full-fat or 2%
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper optional
  • 2 celery stalks finely diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh chives chopped

Method
 

  1. In a large bowl, whisk together Greek yogurt, lemon juice, lemon zest, Dijon mustard, salt, black pepper, and cayenne until smooth.
  2. Add the cooked chicken, diced celery, red onion, dill, parsley, and chives.
  3. Fold gently until all ingredients are evenly coated with the dressing.
  4. Taste and adjust seasoning with more salt or lemon juice if needed.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve chilled or at room temperature. Enjoy on bread, in lettuce cups, or with crackers.