This high-protein, low-carb chicken salad is creamy, tangy, and packed with crisp textures. By balancing plain Greek yogurt with light mayo, you get a rich, classic flavor with a boost of clean protein. It is completely flour-free, exceptionally easy, and keeps perfectly fresh in meal-prep containers for a quick, grab-and-go lunch all week long.
Ingredients
For the Creamy Chicken Salad:
2 cups cooked chicken breast, shredded or finely chopped
1/2 cup plain Greek yogurt (such as Fage 0%)
1/4 cup light mayonnaise (such as Hellmann’s Light)
1 tbsp Dijon mustard (such as Grey Poupon)
1 celery stalk, finely diced
2 tbsp red onion, finely diced
1 tbsp dill pickles, finely diced
1 tbsp pickle juice
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
For the Container Bases & Sides (as shown in the image):
4 large lettuce leaves (romaine, iceberg, or butter lettuce)
1 English cucumber, sliced into rounds
1 cup cherry tomatoes, halved
1/2 cup cheddar cheese, cut into small cubes
Instructions
1. Gather and Prep Your Ingredients
Before mixing, prep your vegetables on your counter as displayed in the top-left panel of the image. Finely dice your celery, red onion, and dill pickles, and place them into small prep bowls alongside your shredded chicken breast, sliced cucumbers, cherry tomatoes, and cheddar cheese cubes.
2. Blend the Creamy Dressing
In a small bowl, whisk together the Greek yogurt, light mayo, Dijon mustard, pickle juice, lemon juice, garlic powder, onion powder, salt, and black pepper until completely smooth. Mixing the dressing first ensures the seasonings are uniformly distributed throughout the salad.
3. Toss the Chicken Salad
In a large glass mixing bowl, combine the shredded chicken, diced celery, red onion, and dill pickles. Pour the creamy dressing over the top. Using a spoon or spatula, stir everything thoroughly until the chicken is entirely coated and the mixture is rich and creamy, as pictured in the top-right panel.
4. Assemble the Containers
Arrange 4 glass meal-prep containers on your counter.
Place one large lettuce leaf into the center of each container to act as a crisp cup for the salad.
Using a large spoon, divide the chicken salad evenly among the containers, scooping it directly onto the beds of lettuce (shown in the bottom-left panel).
5. Add the Fresh Sides
To complete your macro-friendly lunch boxes, neatly arrange your side items around the chicken salad as styled in the bottom-right panel:
Place a row of overlapping cucumber slices along one side.
Fill the remaining corners with a handful of halved cherry tomatoes and savory cheddar cheese cubes.
6. Seal and Refrigerate
Pop the lids onto your containers and store them in the refrigerator for up to 4 days. Enjoy cold straight from the fridge!