Creamy Chicken Salad with Veggies (Fresh, Crunchy & High-Protein)

This Creamy Chicken Salad with Veggies is the perfect balance of tender chicken, crisp vegetables, and a rich, flavorful dressing. It’s great for lunch, meal prep, sandwiches, lettuce wraps, or even stuffed into low-carb tortillas.

Since you enjoy high-protein recipes, this version keeps it protein-packed while staying light and fresh.

✨ Why You’ll Love It

High in protein
Fresh, crunchy texture
Great for meal prep
Low-carb option available
Ready in 15 minutes

🛒 Ingredients (4 servings)

For the Salad:

3 cups cooked chicken breast, shredded or diced
½ cup celery, finely chopped
½ cup cucumber, diced
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
¼ cup shredded carrots
2 tablespoons fresh parsley (optional)

For the Creamy Dressing:

½ cup mayonnaise
2 tablespoons Greek yogurt (adds protein & lightens it up)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon garlic powder
Salt and black pepper to taste

👩‍🍳 Instructions

Step 1: Prep the Chicken

Use:

Rotisserie chicken
Grilled chicken breast
Leftover baked chicken

Dice or shred into bite-sized pieces.

Step 2: Chop the Veggies

Finely chop all vegetables for even texture and better flavor distribution.

Step 3: Make the Dressing

In a bowl, whisk together:

Mayonnaise
Greek yogurt
Dijon mustard
Lemon juice
Garlic powder
Salt & pepper

Taste and adjust seasoning.

Step 4: Combine

Add chicken and vegetables to a large bowl.
Pour dressing over and mix until evenly coated.

Chill for at least 30 minutes for best flavor.

📊 Approximate Macros (Per Serving)

Calories: ~350
Protein: 30–35g
Fat: 25g
Carbs: 4–6g (low-carb version)

🥪 Serving Ideas

On toasted bread
In lettuce wraps (low carb)
Stuffed in bell peppers
In low-carb tortillas
Over mixed greens
With crackers

🥑 Flavor Variations

🔥 Spicy Version

Add:

½ teaspoon paprika
1 tablespoon chopped jalapeños
Dash of hot sauce

🥓 Bacon Ranch