16 Best High Protein Chicken Salad Recipes

You guys have been going crazy recently for my high protein southwest chicken salad, so I thought it was about time that I shared some more of my favorite protein-packed chicken salads with you! One of my favorite ways to put together a healthy, macro friendly lunch is to throw some shredded chicken into a big old salad bowl and add some extra ingredients for creaminess and crunch, and it’s this exact approach that’s inspired this collection.

If you need some lunchtime inspiration and you want to up your protein, you’ll find plenty of ideas here! From a cottage cheese spin on a classic creamy deli chicken salad, to more creative choices like sweet-and-spicy hot honey chicken salad and beautifully vibrant green goddess chicken salad, these simple recipes are here to make lunchtime exciting again.

Here’s what you can expect:

High-protein, low-fuss recipes made with real, simple ingredients
A mix of sweet, spicy, smoky, and herby flavor combos
Plenty of no-lettuce, creamy chicken salads that are perfect for wraps, toast, or lunchboxes
Fresh, versatile ideas that keep well and taste even better the next day

Give these a try, and I’d really love to hear which ones are your favorites!

Table of Contents

Cottage Cheese Chicken Salad

You guys know just how much I love cottage cheese, and I put it in pretty much everything, so of course this is how we’re kicking things off! This salad is creamy, tangy, and full of texture, and the cottage cheese gives it a real protein boost.

It’s the kind of lunch that feels comforting but still fresh. Perfect for meal prep, sandwiches, or scooping into lettuce wraps when you want something easy but satisfying.

Serves: 4

Ingredients:

2 cups cooked chicken breast, shredded or diced
1 cup low-fat cottage cheese
2 tbsp plain Greek yogurt (optional, for extra creaminess)
1 tsp Dijon mustard
1 tbsp lemon juice
½ cup finely chopped celery
¼ cup finely diced red onion
1 tbsp chopped fresh parsley (optional)
Salt and black pepper, to taste

Instructions:

In a food processor or blender, combine the cottage cheese, Greek yogurt, Dijon, and lemon juice. Blend until smooth and creamy.
Add the chicken, celery, red onion, and parsley to a large bowl. Pour the cottage cheese mixture over the top.
Stir everything together until evenly coated, then season with salt and pepper to taste.
Chill for at least 30 minutes before serving to let the flavors develop.

Tip: Serve it in lettuce wraps for a low-carb option, pile it onto toasted sourdough, or pack it into meal prep containers with crackers and veggies for a grab-and-go lunch.

Buffalo Chicken Salad

If you love the flavor of buffalo wings but want something a little lighter (and way less messy), this buffalo chicken salad is a must-try. It’s spicy, creamy, and packed with protein, and the kind of lunch that actually keeps you full but still feels like comfort food.

You can pile it onto lettuce wraps, scoop it with celery sticks, or tuck it into a wrap for an easy meal prep option. It’s quick, bold, and seriously addictive.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ cup plain Greek yogurt
2 tbsp mayonnaise (optional, for richness)
¼ cup buffalo wing sauce (more if you like extra heat)
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper, to taste
½ cup diced celery
¼ cup diced red onion
½ cup crumbled blue cheese or feta (optional)
2 tbsp chopped green onions, for garnish

Instructions:

In a large bowl, whisk together the Greek yogurt, mayo (if using), buffalo sauce, garlic powder, onion powder, salt, and pepper until smooth.
Add the shredded chicken, celery, and red onion, then stir until everything’s well coated.
Fold in the blue cheese (if using).
Chill for at least 20–30 minutes before serving so the flavors can come together.
Sprinkle with green onions before serving.

Tip: Swap the mayo for extra yogurt if you’re keeping it lighter, or add a drizzle of ranch over the top if you want that classic buffalo + ranch combo.

Pesto Chicken Salad

This pesto chicken salad is one of those recipes that feels fancy but takes practically no effort! It’s creamy, herby, and full of fresh flavor — perfect for tossing into wraps, serving on croissants, or spooning over a bed of greens. The pesto does all the heavy lifting here, turning simple shredded chicken into something that tastes straight out of a café.

It’s light, quick, and packed with protein. Ideal for meal prep or those “need lunch in five minutes” days!

Serves: 4

Ingredients:

2 cups cooked shredded chicken
⅓ cup basil pesto (store-bought or homemade)
¼ cup plain Greek yogurt (or mayo, if you prefer it richer)
1 tbsp lemon juice
½ cup halved cherry tomatoes
¼ cup grated parmesan cheese
¼ cup diced red onion (optional)
Salt and black pepper, to taste
Fresh basil, for garnish

Instructions:

In a large bowl, stir together the pesto, Greek yogurt (or mayo), and lemon juice until smooth.
Add the chicken, cherry tomatoes, parmesan, and red onion. Toss until everything’s evenly coated.
Season with salt and pepper to taste.
Chill for 20–30 minutes before serving to let the flavors meld.

Tip: This one’s especially good stuffed into pita pockets or layered on toasted sourdough with a few spinach leaves. Simple but feels restaurant-worthy.

Sweet Chili Chicken Salad

This sweet chili chicken salad is that perfect mix of creamy, tangy, and a little bit sweet. It’s got tender shredded chicken coated in a Greek yogurt dressing with a hit of sweet chili sauce, giving it that glossy, slightly sticky texture and addictive flavor that’s impossible to stop scooping.

The crunch from red bell pepper and green onions keeps it fresh and balanced, and the whole thing comes together super quick. High protein, big flavor, zero effort.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ cup plain Greek yogurt
2 tbsp sweet chili sauce (plus extra for drizzling)
1 tsp rice vinegar or lime juice
½ tsp garlic powder
½ cup diced red bell pepper
¼ cup sliced green onions
1 tbsp chopped cilantro (optional)
Salt and black pepper, to taste

Instructions:

In a large bowl, whisk together the Greek yogurt, sweet chili sauce, rice vinegar, and garlic powder until smooth.
Add the shredded chicken, bell pepper, green onions, and cilantro. Stir until everything’s evenly coated.
Season with salt and pepper to taste.
Chill for at least 15–20 minutes before serving to let the flavors come together.

Tip: Serve it in lettuce cups, over rice, or wrapped in a tortilla — it’s sweet, spicy, and perfect for meal prep.

Greek Tzatziki Chicken Salad

This Greek tzatziki chicken salad is fresh, garlicky, and creamy in that cool, Mediterranean way that somehow feels both light and filling.

It’s refreshing, simple, and totally meal-prep friendly. Serve it on pita bread, in lettuce wraps, or just piled high with a side of olives and tomatoes for an easy lunch that doesn’t feel like “diet food”.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
¾ cup plain Greek yogurt
½ cup finely diced cucumber (peeled and seeded if watery)
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp chopped fresh dill (or 1 tsp dried)
2 tbsp chopped red onion (optional)
Salt and black pepper, to taste

Instructions:

In a medium bowl, combine Greek yogurt, olive oil, lemon juice, garlic, and dill. Stir until smooth and creamy.
Add the shredded chicken, cucumber, and red onion (if using). Toss until everything’s evenly coated.
Season with salt and pepper to taste.
Chill for 30 minutes before serving — it tastes even better once the flavors have mingled.

Tip: Try adding a sprinkle of feta or a handful of chopped kalamata olives for a little extra Greek flair.

Jalapeño Popper Chicken Salad

This Jalapeño popper chicken salad is what happens when your favorite party dip decides to go high-protein! It’s creamy, spicy, a little smoky, and just the right amount of indulgent, but still lightened up with a Greek yogurt base so you can actually feel good about that second (or third) scoop.

It’s got shredded chicken, diced jalapeños for heat, crisp bacon, and a handful of cheddar to tie it all together.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ cup plain Greek yogurt
2 oz cream cheese, softened
1 tbsp mayonnaise (optional, for richness)
½ cup shredded cheddar cheese
2–3 tbsp diced pickled jalapeños (or fresh, for extra heat)
2 slices cooked bacon, chopped
½ tsp garlic powder
¼ tsp smoked paprika
Salt and black pepper, to taste
Sliced green onions, for garnish

Instructions:

In a large bowl, mix the Greek yogurt, cream cheese, mayo (if using), garlic powder, and paprika until smooth and creamy.
Add the shredded chicken, cheddar, jalapeños, and bacon. Stir until evenly combined.
Season with salt and pepper to taste.
Chill for 30 minutes before serving to let everything meld together.

Tip: Serve it cold on toasted baguette slices, in wraps, or scooped into celery sticks for a spicy, snackable twist on a classic.

Taco Chicken Salad

If you’re craving something bold, colorful, and full of flavor, this taco chicken salad is it. It’s basically everything you love about taco night — minus the tortillas — tossed together into a high-protein, meal-prep-friendly bowl. Think juicy chicken, crunchy veggies, beans, corn, and a creamy taco-spiced dressing that ties it all together.

It’s quick, fresh, and endlessly customizable. Perfect for busy weeknights or packed lunches that don’t feel boring.

Serves: 4

Ingredients:

2 cups cooked shredded chicken (seasoned or plain)
1 cup romaine or mixed greens, chopped
½ cup cherry tomatoes, halved
½ cup black beans, rinsed and drained
½ cup corn kernels (fresh, frozen, or canned)
½ cup diced red bell pepper
¼ cup shredded cheddar or Mexican blend cheese
¼ cup chopped cilantro (optional)

For the dressing:

½ cup plain Greek yogurt
1 tbsp lime juice
1 tsp taco seasoning (plus more to taste)
½ tsp garlic powder
1–2 tbsp water (to thin, as needed)
Salt and black pepper, to taste

Instructions:

In a small bowl, whisk together the Greek yogurt, lime juice, taco seasoning, garlic powder, and a little water until smooth and creamy. Adjust seasoning to taste.
In a large bowl, combine the chicken, greens, tomatoes, black beans, corn, bell pepper, cheese, and cilantro.
Pour the dressing over the top and toss everything together until evenly coated.
Serve immediately, or chill for 30 minutes if you like it cold.

Tip: Add sliced avocado or crushed tortilla chips on top just before serving.

Cottage Cheese Chicken Pasta Salad

If you’re into creamy pasta salads but want something a little lighter (and a lot more protein-packed), this cottage cheese chicken pasta salad is the one. It’s smooth, herby, and full of texture, with shredded chicken, crunchy veggies, and a dressing made from blended cottage cheese that gives you all the creaminess without the heaviness.

It’s the kind of easy, throw-together meal that works just as well for weekday lunches as it does for BBQ sides, and no one will guess it’s secretly healthy.

Serves: 6

Ingredients:

12 oz rotini or penne pasta
2 cups cooked shredded chicken
1 cup low-fat cottage cheese
¼ cup plain Greek yogurt (optional, for extra creaminess)
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp garlic powder
½ cup diced cucumber
½ cup halved cherry tomatoes
¼ cup diced red onion
¼ cup shredded parmesan cheese
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (for garnish)

Instructions:

Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
In a blender or food processor, combine cottage cheese, Greek yogurt, lemon juice, Dijon, and garlic powder. Blend until smooth.
Add the chicken, pasta, cucumber, tomatoes, red onion, and parmesan to a large bowl.
Pour the cottage cheese dressing over the top and toss until everything’s evenly coated.
Season with salt and pepper to taste, then garnish with fresh parsley.
Chill for at least 30 minutes before serving to let the flavors come together.

Tip: Add a handful of spinach or arugula for a fresh, colorful twist — it turns this into a full, high-protein lunch bowl.

Classic High-Protein Chicken & Egg Salad

This chicken & egg salad is everything you love about a classic deli lunch — creamy, hearty, and full of texture — but made lighter and more balanced with a high-protein twist! It’s packed with shredded chicken and chopped hard-boiled eggs, all coated in a tangy Greek yogurt dressing that still feels indulgent without the heaviness of mayo.

It’s the kind of simple, make-ahead meal that works for just about anything — sandwiches, lettuce wraps, or straight from the fridge with a fork.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
4 hard-boiled eggs, chopped
½ cup plain Greek yogurt
2 tbsp mayonnaise (optional, for richness)
1 tsp Dijon mustard
1 tbsp lemon juice
½ cup finely chopped celery
2 tbsp chopped green onions or chives
Salt and black pepper, to taste
Paprika, for garnish (optional)

Instructions:

In a large bowl, stir together the Greek yogurt, mayo (if using), Dijon, and lemon juice until smooth.
Add the chicken, chopped eggs, celery, and green onions. Stir until everything’s evenly coated.
Season with salt and pepper to taste, then sprinkle with a little paprika if you like.
Chill for 20–30 minutes before serving so the flavors can meld.

Tip: Serve it on toasted whole grain bread, inside lettuce cups, or with crackers for an easy, high-protein lunch you can prep days in advance.

Avocado Chicken Salad (High Protein, No Mayo)

If you’re craving something creamy and fresh but want to skip the mayo, this avocado chicken salad is your answer. It’s packed with protein from shredded chicken and gets its silky texture from ripe avocado and a touch of Greek yogurt — no mayo needed.

The flavor hits all the right notes: bright lime, a little crunch from red onion and celery, and a subtle kick from garlic. It’s light, satisfying, and one of those recipes you’ll keep coming back to for meal prep, lunches, or even a quick snack on crackers.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
1 large ripe avocado
¼ cup plain Greek yogurt
1 tbsp lime juice (plus extra to taste)
1 small garlic clove, minced
½ cup diced celery
¼ cup finely diced red onion
2 tbsp chopped cilantro (optional)
Salt and black pepper, to taste

Instructions:

In a large bowl, mash the avocado with the Greek yogurt, lime juice, and garlic until smooth and creamy.
Add the chicken, celery, red onion, and cilantro. Stir until everything’s evenly coated.
Season with salt and pepper to taste.
Serve immediately or chill for 20–30 minutes to let the flavors blend.

Tip: This salad is perfect scooped into lettuce wraps, spread on whole grain toast, or tucked inside pita pockets with a handful of spinach for extra greens.

Chicken & Chickpea Power Salad

This chicken & chickpea power salad is the kind of meal that makes you feel like you’ve got your life together — hearty, colorful, and packed with protein that actually keeps you full! It’s loaded with juicy chicken, chickpeas, and plenty of crisp veggies, all tossed in a simple lemon Dijon vinaigrette that ties everything together.

It’s the perfect balance of fresh and satisfying, and ideal for meal prep lunches, post-gym dinners, or those “need something healthy but still crave flavor” moments.

Serves: 4

Ingredients:

2 cups cooked shredded or diced chicken
1 can (15 oz) chickpeas, rinsed and drained
2 cups baby spinach or mixed greens
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
¼ cup crumbled feta or goat cheese (optional)
2 tbsp chopped fresh parsley or dill

For the dressing:

3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (optional)
1 small garlic clove, minced
Salt and black pepper, to taste

Instructions:

In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
In a large bowl, combine the chicken, chickpeas, spinach, tomatoes, cucumber, red onion, and feta.
Pour the dressing over the salad and toss until everything is evenly coated.
Sprinkle with parsley or dill before serving.

Tip: This salad holds up beautifully in the fridge for 2–3 days. Just keep the dressing separate until you’re ready to serve for the freshest texture.

Greek Yogurt Curry Chicken Salad

This Greek yogurt curry chicken salad is creamy, golden, and packed with flavor — a lighter, high-protein twist on the classic curried chicken salad you might remember from old-school lunch spreads. The Greek yogurt base keeps it tangy and satisfying, while the curry powder adds warmth and color. Add in crisp apple, crunchy celery, and a handful of raisins for that perfect sweet-salty balance, and you’ve got a meal prep favorite that never gets old.

It’s simple, wholesome, and seriously delicious.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ cup plain Greek yogurt
1 tbsp mayonnaise (optional, for richness)
1½ tsp curry powder (mild or medium)
1 tsp honey
1 tbsp lemon juice
½ cup diced celery
½ small red or green apple, finely diced
2 tbsp raisins or dried cranberries
2 tbsp chopped almonds or cashews (optional)
Salt and black pepper, to taste
Chopped fresh cilantro or parsley, for garnish

Instructions:

In a large bowl, whisk together the Greek yogurt, mayo (if using), curry powder, honey, and lemon juice until smooth.
Add the chicken, celery, apple, raisins, and nuts. Stir until everything is evenly coated.
Season with salt and pepper to taste.
Chill for at least 20 minutes before serving to let the flavors meld.

Tip: Try serving it in lettuce wraps or spooned into a warm pita with spinach.

Hot Honey Chicken Salad

Hot honey is having a moment right now, and so I had to include it in a salad. Trust me, it works! This one is creamy, sweet, spicy, and completely addictive, but it’s also high in protein thanks to a Greek yogurt base that keeps things light and tangy.

A little hot honey gives it a golden color and that perfect balance of heat and sweetness, while crunchy celery and green onions keep every bite fresh.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ cup plain Greek yogurt
1 tbsp mayonnaise (optional, for richness)
1½ tbsp hot honey (plus extra for drizzling)
1 tsp Dijon mustard
½ tsp smoked paprika
½ tsp garlic powder
½ cup diced celery
2 tbsp chopped green onions
Salt and black pepper, to taste
Fresh parsley or chives, for garnish

Instructions:

In a medium bowl, whisk together the Greek yogurt, mayo (if using), hot honey, Dijon mustard, smoked paprika, and garlic powder until smooth.
Add the shredded chicken, celery, and green onions. Stir until everything’s evenly coated.
Season with salt and pepper to taste.
Chill for at least 20 minutes to let the flavors meld, then garnish with parsley or chives and a light drizzle of hot honey before serving.

Tip: Serve it piled on toasted sourdough, in lettuce wraps, or stuffed into a pita. It’s sweet, spicy, and endlessly meal-prep friendly.

Chipotle Lime Chicken Salad

This chipotle lime chicken salad brings big flavor with minimal effort — smoky, zesty, and just the right amount of heat! It’s everything you want in a high-protein lunch: creamy, tangy, and satisfying without feeling heavy. The Greek yogurt base keeps it light while giving it that silky, cling-to-your-fork texture, and the lime juice brightens every bite.

It’s got that Southwest energy, and it’s a little spicy, a little citrusy, and totally meal-prep worthy.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ cup plain Greek yogurt
1 tbsp mayonnaise (optional, for creaminess)
1–2 tsp chipotle chili powder (adjust to taste)
1 tsp smoked paprika
1 tbsp lime juice (plus extra to taste)
½ tsp honey or maple syrup
½ cup corn kernels (fresh, frozen, or canned)
¼ cup diced red bell pepper
¼ cup diced red onion
2 tbsp chopped cilantro (optional)
Salt and black pepper, to taste

Instructions:

In a large bowl, whisk together the Greek yogurt, mayo (if using), chipotle powder, smoked paprika, lime juice, and honey until smooth.
Add the shredded chicken, corn, bell pepper, red onion, and cilantro. Toss until everything is evenly coated.
Season with salt and pepper to taste.
Chill for 20–30 minutes to let the flavors meld.

Tip: Serve this over mixed greens, scoop it into tortillas for wraps, or spoon it into avocado halves for a fresh, high-protein lunch that tastes way fancier than it is.

Everything Bagel Chicken Salad

If you’re the type who keeps a jar of Everything Bagel seasoning within arm’s reach (guilty), you’re going to love this one! This everything bagel chicken salad takes the classic creamy chicken salad you know and gives it a trendy, savory twist. It’s crunchy, herby, a little garlicky, and ridiculously satisfying.

The secret here is a Greek yogurt and cottage cheese base that’s high in protein but still rich and smooth. Stir in some green onions, celery, and plenty of that iconic seasoning, and you’ve got a lunch that feels indulgent but secretly leans healthy.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ cup plain Greek yogurt
¼ cup cottage cheese (blended smooth or left textured)
1 tsp Dijon mustard
½ tsp garlic powder
½ cup finely chopped celery
2 tbsp chopped green onions
1½ tbsp Everything Bagel seasoning (plus extra for topping)
Salt and black pepper, to taste

Instructions:

In a large bowl, mix together the Greek yogurt, cottage cheese, Dijon mustard, and garlic powder until smooth.
Add the chicken, celery, and green onions. Stir until evenly coated.
Sprinkle in the Everything Bagel seasoning and mix again.
Taste and season with salt and pepper as needed.
Chill for 20–30 minutes to let the flavors blend.

Tip: Serve this on toasted bagels (obviously), tucked into wraps, or scooped with cucumber rounds for a quick, high-protein snack.

Green Goddess Chicken Salad

This green goddess chicken salad is fresh, herby, and impossibly vibrant. It’s packed with lean protein, creamy avocado, tangy Greek yogurt, and a whole garden’s worth of herbs for that signature “green goddess” flavor.

Every bite is bright, zesty, and just a little luxurious.

Serves: 4

Ingredients:

2 cups cooked shredded chicken
½ ripe avocado
½ cup plain Greek yogurt
1 tbsp lemon juice
1 small garlic clove, minced
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
1 tbsp chopped chives or green onions
1 tbsp chopped dill (optional but great)
Salt and black pepper, to taste

Instructions:

In a food processor or blender, combine avocado, Greek yogurt, lemon juice, garlic, and all the herbs. Blend until smooth and creamy.
Transfer the dressing to a large bowl and add the shredded chicken. Toss until evenly coated.
Season with salt and pepper to taste.
Chill for 20–30 minutes to let the flavors mingle (and to let that gorgeous green color set a little).

Tip: Serve it in lettuce cups, on whole grain toast, or spooned over quinoa for a fresh, high-protein meal that’s as beautiful as it is satisfying.