High-Protein Creamy Greek Chicken Salad

Ingredients For the salad: 3 cups cooked shredded chicken breast1 large cucumber, diced1 cup cherry tomatoes, quartered½ small red onion, finely diced¾ cup crumbled feta cheese¼ cup fresh dill, chopped¼ cup fresh parsley, chopped1–2 tbsp sliced green onions, optionalFor the creamy dressing: ¾ cup plain Greek yogurt2 tbsp mayonnaise1 tbsp fresh lemon juice1 tbsp extra-virgin olive oil1 small garlic clove, minced½ tsp dried oregano½ tsp salt¼ tsp black pepper1–2 tbsp water, if needed to thinInstructionsPrepare the chicken.Use cooked chicken breast and shred or pull it into bite-sized pieces. Rotisserie chicken works beautifully too.Chop the vegetables.Dice the cucumber and red onion, quarter the cherry tomatoes, and finely chop the dill and parsley.Make the dressing.In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, oregano, salt, and pepper. Add a splash of water if you want a thinner, more spoonable consistency.Combine everything.Add the chicken, cucumber, tomatoes, red onion, feta, dill, and parsley to a large bowl.Add the dressing.Pour the creamy dressing over the chicken mixture and gently toss until everything is evenly coated.Chill.Cover and refrigerate for 20–30 minutes before serving. This gives the flavors time to come together.Serve.Spoon onto toasted crackers, pita chips, cucumber slices, lettuce leaves, or warm pita. It’s also delicious simply eaten with a fork!Easy High-Protein TipFor an even higher-protein version, use all Greek yogurt instead of mayonnaise and add an extra ½ cup of shredded chicken. Serving IdeasWith whole-grain crackersStuffed into a pitaOver a bed of lettuceWrapped in a high-protein tortillaScooped onto cucumber slicesServed alongside toasted pitaMakes: 4 servingsPrep time: 15 minutesChill time: 20–30 minutesTotal: about 35–45 minutes