Swapping mayonnaise for full-fat Greek yogurt in a chicken salad does two things at once: it cuts the saturated fat way down and it roughly doubles the protein sitting in your bowl. Shredded rotisserie chicken makes this a five-minute assembly job on busy days, and cucumber and dill keep it tasting cool and fresh rather than heavy. Eat it on its own, stuffed into lettuce cups, piled onto crackers, or alongside a bowl of Watermelon Cucumber Mint Salad for a lighter lunch.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup plain full-fat Greek yogurt
- 1/2 cup cucumber, diced
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Pinch of sea salt and black pepper
Instructions
- In a large bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
- Add shredded chicken and diced cucumber. Fold together until evenly coated.
- Stir in fresh dill just before serving so it stays bright.
- Chill for 10 minutes if you have time, or serve right away.
Nutrition Facts (per serving)
| Calories | 280 |
| Total fat | 9g |
| Total carbohydrates | 5g |
| Dietary fiber | 1g |
| Protein | 38g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Greek yogurt carries live cultures alongside a hefty dose of protein, so this salad supports muscle maintenance while also contributing a small probiotic benefit if you choose a yogurt labeled with live active cultures. Lean chicken breast keeps saturated fat low compared to a traditional mayonnaise-based version, and cucumber adds water content and a bit of fiber without weighing the dish down. The same yogurt-forward approach shows up in our Grilled Chicken and Arugula Salad with Lemon Vinaigrette.
Rotisserie chicken makes this one of the fastest high-protein lunches you can put together with almost no cooking involved.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
