Greek yogurt has 20g protein per cup versus mayo's 1g—that's why this chicken salad actually builds muscle.
Fat Loss Crunchy Creamy Chicken Salad
Dive into this mouthwatering Crunchy Creamy Chicken Salad, a protein-packed delight that’s a game changer for your weight loss journey! Featuring tender grilled chicken, crisp celery, and a zesty Greek yogurt dressing, this salad is not just nutritious but bursting with flavor and satisfying crunch. Perfect for a quick lunch or a light dinner, it’s your new go-to for healthy eating!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 100g carrot (3.53 oz)
- 100g celery (3.53 oz)
- nice squeeze of lemon
- big squeeze of lemon
- healthy amount of chopped parsley
- 40g red onion (1.41 oz)
🥩Meat & Seafood(1)
- 400g cooked, shredded chicken breast (0.88 lbs)
🥛Dairy & Eggs(2)
- 150g non fat greek yogurt (5.29 oz)
- 15g parm, grated (0.53 oz)
🧂Spices & Seasonings(3)
- 1/2 tsp garlic powder (2.5 ml)
- salt + pepper
- generous salt and pepper
📦Other(1)
- 2 tsp dijon (10 ml)
👨🍳 Instructions
- 1
Simmer the chicken breast for 15 minutes or until the inside reaches about 165 degrees, then shred it.
- 2
In a bowl, combine shredded chicken, diced celery, grated carrot, and diced red onion.
- 3
Add a squeeze of lemon juice, salt, and pepper to the mixture.
- 4
For the sauce, mix non-fat Greek yogurt, grated parm, dijon, garlic powder, more lemon juice, chopped parsley, and additional salt and pepper.
- 5
Combine the sauce with the salad mixture and mix well.
- 6
Serve chilled, optionally topped with avocado or hot sauce.
💡 Pro Tips
- ✓Poach chicken breast at 160-165°F water temperature instead of boiling to prevent protein coagulation that creates tough, stringy texture - the gentle heat maintains 85% moisture retention.technique160-165°F
- ✓Salt the diced vegetables 10 minutes before mixing to draw out excess water through osmosis, preventing a watery salad that dilutes flavors by up to 30%.timing10 minutes
- ✓Use 2% Greek yogurt instead of non-fat for the dressing - the small amount of fat helps emulsify and carries fat-soluble flavors while adding only 15 calories per serving.ingredient15 calories per serving
- ✓Add lemon juice in two stages: first to the vegetables as acid to preserve color and crispness, then to the yogurt dressing to activate proteins for better binding.technique
- ✓Chill the assembled salad for minimum 30 minutes before serving so flavors meld and the yogurt dressing firms up, reducing separation by 60%.timing30 minutes minimum
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Greek yogurt has 20g protein per cup versus mayo's 1g—that's why this chicken salad actually builds muscle.
Fat Loss Crunchy Creamy Chicken Salad
Dive into this mouthwatering Crunchy Creamy Chicken Salad, a protein-packed delight that’s a game changer for your weight loss journey! Featuring tender grilled chicken, crisp celery, and a zesty Greek yogurt dressing, this salad is not just nutritious but bursting with flavor and satisfying crunch. Perfect for a quick lunch or a light dinner, it’s your new go-to for healthy eating!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 100g carrot (3.53 oz)
- 100g celery (3.53 oz)
- nice squeeze of lemon
- big squeeze of lemon
- healthy amount of chopped parsley
- 40g red onion (1.41 oz)
🥩Meat & Seafood(1)
- 400g cooked, shredded chicken breast (0.88 lbs)
🥛Dairy & Eggs(2)
- 150g non fat greek yogurt (5.29 oz)
- 15g parm, grated (0.53 oz)
🧂Spices & Seasonings(3)
- 1/2 tsp garlic powder (2.5 ml)
- salt + pepper
- generous salt and pepper
📦Other(1)
- 2 tsp dijon (10 ml)
👨🍳 Instructions
- 1
Simmer the chicken breast for 15 minutes or until the inside reaches about 165 degrees, then shred it.
- 2
In a bowl, combine shredded chicken, diced celery, grated carrot, and diced red onion.
- 3
Add a squeeze of lemon juice, salt, and pepper to the mixture.
- 4
For the sauce, mix non-fat Greek yogurt, grated parm, dijon, garlic powder, more lemon juice, chopped parsley, and additional salt and pepper.
- 5
Combine the sauce with the salad mixture and mix well.
- 6
Serve chilled, optionally topped with avocado or hot sauce.
💡 Pro Tips
- ✓Poach chicken breast at 160-165°F water temperature instead of boiling to prevent protein coagulation that creates tough, stringy texture - the gentle heat maintains 85% moisture retention.technique160-165°F
- ✓Salt the diced vegetables 10 minutes before mixing to draw out excess water through osmosis, preventing a watery salad that dilutes flavors by up to 30%.timing10 minutes
- ✓Use 2% Greek yogurt instead of non-fat for the dressing - the small amount of fat helps emulsify and carries fat-soluble flavors while adding only 15 calories per serving.ingredient15 calories per serving
- ✓Add lemon juice in two stages: first to the vegetables as acid to preserve color and crispness, then to the yogurt dressing to activate proteins for better binding.technique
- ✓Chill the assembled salad for minimum 30 minutes before serving so flavors meld and the yogurt dressing firms up, reducing separation by 60%.timing30 minutes minimum