High Protein Green Goddess Chicken Salad

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.

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High Protein Green Goddess Chicken Salad

This High Protein Green Goddess Chicken Salad is creamy, herbaceous, and packed with 53 grams of protein per serving. Made with shredded chicken, fresh herbs, and a blended cottage cheese and Greek yogurt dressing, it's the perfect make-ahead lunch.

Course Main Course, Salad, Snack

Keyword gluten-free, Refined Sugar Free

Servings Servings

Calories 267kcal

Author Nicole Modic

Ingredients

For the Chicken Salad

3 ½ Cups Finely Shredded/Chopped Cooked Chicken Breast or rotisserie chicken⁣
3 Persian Cucumbers diced (1 cup)⁣
¼ Cup Red Onion finely diced⁣
2 Tablespoons Dill chopped⁣
2 Tablespoons Basil chopped⁣

For the Green Goddess Dressing

1 Cup Fat Free Cottage Cheese I recommend 0% Good Culture⁣
½ Cup Nonfat Greek Yogurt
1 tb Olive Oil
4 Scallions roughly chopped⁣
¼ Cup Dill packed⁣
⅓ Cup Italian Parsley packed⁣
½ Cup Basil packed⁣
1 Lemon juiced⁣
3 Cloves Garlic ⁣
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper

Instructions

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.
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.

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