If you’re looking for a high-protein lunch that actually keeps you full and tastes incredible, this High Protein Green Goddess Chicken Salad is exactly what you need. Packed with tender shredded chicken, crunchy Persian cucumbers, and a creamy, herb-loaded green goddess dressing made entirely from cottage cheese and Greek yogurt, this is the kind of recipe you’ll find yourself making on repeat. Serve it over romaine, scoop it onto your favorite crackers, or eat it straight from the bowl.

Three crispbreads topped with a green chopped salad sit on a plate, with extra crispbreads, a large bowl of salad, a jug of green dressing, fresh herbs, and a pepper grinder nearby on a tiled surface.

This High Protein Green Goddess Chicken Salad was basically my entire meal plan this week and I have zero regrets about it. It is SO good. Creamy, herbaceous, bright, and satisfying all at once and at 53 grams of protein per serving, it keeps me full and energized for hours, which is exactly what I need on a busy day.

What makes this one different from your average chicken salad is the dressing. Instead of reaching for a mayo-heavy base, I blend up fat-free cottage cheese and nonfat Greek yogurt with a full handful of fresh herbs — scallions, dill, parsley, and basil — plus garlic and lemon juice. The result is a dressing that is creamy, bright green, and packed with so much flavor. The cottage cheese blends up smooth and adds incredible creaminess while bumping up the protein in a big way. If you’ve never used it as a dressing base before, you are going to be amazed by how well it works.

The chicken salad itself is simple: finely shredded or chopped chicken breast (rotisserie chicken works here if you want to keep things easy), diced Persian cucumbers, red onion, and fresh dill and basil. Pour the dressing over the top, toss it all together, and that’s it. I’ve been eating mine with Ella’s Flats — if you know, you know! — but romaine lettuce leaves and your favorite crackers are equally delicious options. This is also a great one to pack for work lunches since it holds up really well in the fridge throughout the week.

A flat lay of ingredients on a pink tiled surface, including shredded chicken, chopped cucumber, red onion, green onions, fresh herbs, cucumber, lemon halves, olive oil, garlic cloves, and bowls of yogurt and cottage cheese. — To make this recipe, you’ll need chicken breast, cucumbers, red onion, fresh dill, fresh basil, fat free cottage cheese, nonfat greek yogurt, olive oil, scallions, Italian parsley, lemon, garlic, salt, and pepper.

A bowl containing chopped cucumber, red onion, dill, herbs, and shredded chicken sits on a pink tile surface surrounded by fresh greens, garlic, lemon, and small bowls of ingredients. — To make this recipe, you’ll need chicken breast, cucumbers, red onion, fresh dill, fresh basil, fat free cottage cheese, nonfat greek yogurt, olive oil, scallions, Italian parsley, lemon, garlic, salt, and pepper.

What You Need to Make This High Protein Green Goddess Chicken Salad

Chicken Breast: You’ll need finely shredded or chopped cooked chicken breast for this recipe. Rotisserie chicken is a great shortcut here.
Persian Cucumbers: Adds the perfect crunch to this salad. Persian cucumbers are my go-to because they’re small, firm, and don’t get watery the way English cucumbers can — but if Persian cucumbers aren’t available at your store, an English cucumber will work just fine.
Red Onion: Finely diced red onion adds a subtle sharpness that balances out the creaminess of the dressing. If you find raw red onion too strong, you can soak the diced pieces in cold water for a few minutes to mellow out the flavor.
Fresh Dill: Fresh dill is a non-negotiable in this recipe — it’s one of the herbs that gives this salad its signature flavor. You’ll use it in both the salad itself and the dressing, so make sure you grab a good-sized bunch at the store.
Fresh Basil: Along with the dill, fresh basil adds a bright, slightly sweet note to the dressing. Like the dill, it goes into both the salad and the dressing, so don’t be shy with it.
Fat-Free Cottage Cheese: This is the base of the dressing — it blends up smooth and adds incredible creaminess and protein without you ever knowing it’s in there. I recommend 0% Good Culture cottage cheese for the best texture.
Nonfat Greek Yogurt: Works alongside the cottage cheese to make the dressing extra thick and creamy. It also adds a little tang that rounds out all of the fresh herb flavors.
Olive Oil: Just one tablespoon of olive oil helps bring the dressing together and adds a subtle richness.
Scallions: Adds a mild, fresh onion flavor that blends up nicely.
Italian Parsley: Italian parsley adds an earthy, slightly peppery note to the dressing and contributes to that signature bright green color.
Lemon: Brightens everything up and keeps the dressing tasting fresh and vibrant.
Garlic: Fresh is definitely the way to go here — garlic powder won’t have the same impact.
Salt & Pepper: Simple seasoning makes a big difference.

A blender filled with fresh herbs, garlic, and salt sits on a tiled surface, surrounded by bowls of shredded chicken, yogurt, herbs, lemon, olive oil, and a wooden citrus reamer. — To make the green goddess dressing, add the cottage cheese, Greek yogurt, olive oil, scallions, dill, Italian parsley, basil, lemon juice, garlic, salt, and pepper to a blender. Blend until the dressing is completely smooth and creamy. If it looks too thick, add a few tablespoons of water and blend again until it reaches your desired consistency. Taste the dressing and adjust the seasonings as needed.

How to Make This Easy Green Goddess Chicken Salad

To make this recipe, start with the salad base. Add the shredded chicken, diced Persian cucumbers, red onion, chopped dill, and chopped basil to a large bowl. Give everything a quick toss to combine, then set the bowl aside while you make the dressing.

To make the green goddess dressing, add the cottage cheese, Greek yogurt, olive oil, scallions, dill, Italian parsley, basil, lemon juice, garlic, salt, and pepper to a blender. Blend until the dressing is completely smooth and creamy. If it looks too thick, add a few tablespoons of water and blend again until it reaches your desired consistency. Taste the dressing and adjust the seasonings as needed.

A hand pours green dressing into a bowl filled with diced cucumber, shredded chicken, chopped herbs, and red onion. Crackers, herbs, olive oil, and salt are arranged around the bowl on a pink tile surface. — *Pour the dressing over the salad and toss well to coat everything evenly.*

A white bowl filled with a chopped green salad mixture, including herbs and vegetables, sits on a tile surface. A white serving spoon rests in the bowl, with crackers, basil leaves, and green dressing nearby. — *Pour the dressing over the salad and toss well to coat everything evenly.*

Pour the dressing over the salad and toss well to coat everything evenly. Once it’s fully combined, it’s ready to serve! Scoop it over romaine lettuce, pile it onto crackers, or eat it straight from the bowl. Store any leftovers in an airtight container in the fridge for up to 4–5 days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!