High-Protein Chicken Salad

Name: High-Protein Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 bowls (about 2 1/2 cups each)
Ingredients: 1 1/2 lb (680 g) cooked boneless, skinless chicken breast, cooled and chopped; 1 (15-oz/425-g) can chickpeas, drained and rinsed; 6 cups (170 g) chopped romaine lettuce; 1 cup (150 g) halved cherry tomatoes; 1 large cucumber, diced (about 2 cups/240 g); 1 red bell pepper, diced; 1/2 small red onion, thinly sliced; 1/4 cup (15 g) chopped parsley; 1/2 cup (120 g) plain Greek yogurt; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 tablespoon chopped dill; 1 small garlic clove, finely grated; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 cup (60 g) tahini; 3 tablespoons lemon juice; 3 tablespoons water, plus more as needed; 1 tablespoon olive oil; 1 small garlic clove, finely grated; 1/2 teaspoon kosher salt

Salad High-Protein

Total time: 20 minutes
Calories: 460 kcal
Protein: 59 g
Serves: 4 bowls (about 2 1/2 cups each)

This high-protein chicken salad combines cooked chicken, crunchy vegetables, chickpeas, and a bright dressing for a no-cook lunch once the chicken is ready. Make it for four portioned lunches, choosing either a creamy lemon-herb yogurt dressing or a dairy-free tahini dressing.

Nutrition per serving

Calories: 460 kcal
Protein: 59 g
Carbs: 25 g
Fat: 13 g
Fiber: 7 g
Sodium: 550 mg

Estimated from the listed ingredients.

Prep: 20 minutes
Cook: No-cook

Ingredients

Salad

1 1/2 lb (680 g) cooked boneless, skinless chicken breast, cooled and chopped
1 (15-oz/425-g) can chickpeas, drained and rinsed
6 cups (170 g) chopped romaine lettuce
1 cup (150 g) halved cherry tomatoes
1 large cucumber, diced (about 2 cups/240 g)
1 red bell pepper, diced
1/2 small red onion, thinly sliced
1/4 cup (15 g) chopped parsley

Lemon-herb yogurt dressing

1/2 cup (120 g) plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped dill
1 small garlic clove, finely grated
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper

Dairy-free tahini dressing

1/4 cup (60 g) tahini
3 tablespoons lemon juice
3 tablespoons water, plus more as needed
1 tablespoon olive oil
1 small garlic clove, finely grated
1/2 teaspoon kosher salt

Before you start

Use plain, unseasoned cooked chicken so either dressing stays in balance. Rotisserie chicken works; remove the skin and check its label for allergens and added ingredients.
Choose one dressing. The yogurt version contains milk and gives a thicker, tangier coating. The tahini version is dairy-free but contains sesame and may need an extra teaspoon of water to pour easily.

Instructions

In a large bowl, combine the chicken, chickpeas, romaine, tomatoes, cucumber, bell pepper, onion, and parsley.
For the yogurt dressing, whisk all dressing ingredients until smooth. For the tahini dressing, whisk tahini, lemon juice, water, oil, garlic, and salt; add water 1 teaspoon at a time until it is loose enough to drizzle.
Add just enough dressing to coat the salad lightly, then toss. Taste and season with more salt or pepper if needed.
Divide the salad among four containers or bowls. Serve at once, or keep the dressing separate for meal prep.

Meal prep, storage, and reheating

For the crispest meal-prep bowls, divide the chicken, chickpeas, and vegetables into airtight containers and pack the dressing separately. Refrigerate for up to 3 days. Do not freeze the dressed salad. If the chicken was stored separately and you prefer it warm, heat only the chicken until steaming, then cool it briefly before adding it to the salad.