If you’ve been searching for a quick, high-protein, mayo-free twist on the classic chicken salad, I’ve got just the thing for you. I’m a huge fan of easy, nutrient-packed meals that fit seamlessly into our packed schedules, and this chicken salad does not disappoint. It’s a game-changer for lunch meal prep, giving you all the protein and crunch and it comes together in just 30 minutes. Plus, it gets better as it sits, making your lunch even tastier as the week goes on!
My Style of Cooking: Fast, Healthy & High Protein
As a nutrition coach, I always say the secret to staying on top of your health goals is preparation. And I’m right there with you – who’s got time to cook every day when life’s moving at record speeds? My mission in the kitchen is simple: make meals that are high in protein, easy to prep, and perfect for busy schedules.
I aim for 3-5 high-protein meals and snacks a day to stay fueled and achieve my health & fitness goals, and this chicken salad fits right into that plan. It comes together in less than 30 minutes, and you’ll have enough to last the week! Plus, it tastes better with each day so you can keep loving your lunches well throughout the week!
Why You'll Love This Chicken Salad:
Let me paint a picture for you: juicy chicken breast, loaded with fresh veggies and tossed in a creamy, zesty dressing made with just cottage cheese and Greek yogurt. That's right, no mayo here! I’m not a mayo fan myself, but even if you are, you won’t miss it, I promise! The mustard and lemon give it a smokey-tangy punch, while the garlic powder and fresh herbs add a depth of flavor that’ll make you wonder why you didn’t ditch the mayo sooner.
This salad’s got three power-packed protein sources – chicken, cottage cheese, and Greek yogurt – plus a medley of veggies like celery, carrots, and red onion for that perfect crunch. Every bite is satisfying, lean, and loaded with nutrients, leaving you feeling satiated without the feeling of being overly stuffed and heavy.
A Little Fun with Serving
Whether you're making sandwiches, wrapping it in lettuce, or throwing it over a bed of greens, this recipe is perfect for your next work week lunch or afternoon weekend snack. My personal favorite? An open-faced sandwich with a side of fruit! Toast a slice of Ezekiel bread (which packs extra fiber and protein), spread on some avocado, and pile on the chicken salad. Top with scallions, and you’ve got a protein-packed, mouthwatering meal.
Ready to try it out? Here's the recipe!
Click HERE for the video tutorial!
High Protein Chicken Salad (No Mayo!)
👉🏽 Makes 5-10 servings
Ingredients:
For the Dressing:
2 cups cottage cheese (I like Good Culture)
2 tablespoons mustard of your choice (I go for garlic aioli mustard)
3 tablespoons Fage 0% Greek yogurt
Chopped celery (3-4 stalks)
Shredded carrots (a couple handfuls)
Diced red onion (1/2 - 3/4)
Salt & pepper
Garlic powder
Onion salt
For the Chicken:
2 lbs chicken breast or breast tenders (easier to dice!)
Lemon pepper, thyme, garlic powder
Instructions:
Preheat the oven to 400°F. Dice the chicken breast into bite-sized pieces.
Season the chicken with lemon pepper, thyme, and garlic powder. Bake for 25-30 minutes (25 for tenders, 30 for whole breasts).
While the chicken cooks, blend the cottage cheese in a blender or with an immersion blender (makes your life much easier & less clean up!) until creamy and smooth.
Mix the dressing: In a large bowl, combine the blended cottage cheese, mustard, Greek yogurt, and veggies. Season generously with garlic powder, onion salt, salt, and pepper.
Toss the cooked chicken into the dressing, mixing in scoops of the mixture as you go. Adjust the sauciness to your liking!
Finish with a squeeze of lemon and stir in fresh parsley for a burst of flavor.
Refrigerate overnight for maximum flavor, but it’s delicious on day one, too!
Serving Suggestions:
On a slice of toasted Ezekiel bread with ¼ avocado and scallions.
Over a bed of dark leafy greens for a low-carb, nutrient-packed option.
So there you have it! A high-protein, no-mayo chicken salad that’s creamy, crunchy, and ridiculously easy to make. If you give it a try, I’d love to know how you’re serving it – whether it’s in a wrap, sandwich, or salad. Happy prepping, and here’s to tasty, stress-free lunches!
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Cheers,
Vanessa
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