High Protein Honey Mustard Chicken Salad

Three glass jars filled with potato salad on a wooden cutting board with two gold spoons.

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High Protein Honey Mustard Chicken Salad

This High Protein Honey Mustard Chicken Salad swaps mayo for a creamy Greek yogurt honey mustard dressing and has 40g of protein per serving. Crunchy Honeycrisp apple, celery, pecans, and crispy turkey bacon get mixed in for sweet, salty, and tangy all at once. It’s an easy one-bowl lunch that’s perfect for meal prep.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword gluten-free, Grain Free, Refined Sugar Free

Prep Time 15

Total Time 15

Servings Servings

Calories 317kcal

Author Nicole Modic

Equipment

Ingredients

For the Dressing:

1 ½ cup fat free greek yogurt I like Fage 0%
1 ½ tablespoons whole grain mustard
2 tablespoons honey or maple syrup
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper

For the Chicken Salad:

2 ½ cups cooked boneless skinless chicken breast, very finely chopped
4 slices cooked turkey bacon finely chopped
1 honey crisp apple finely diced
2 stalks celery finely diced
¼ cup raw pecans chopped
½ red onion finely diced
¼ cup italian parsley finely chopped

Instructions

Before you start, make sure your chicken and turkey bacon are cooked and cooled. Chop the chicken very finely, then finely chop the turkey bacon. Finely dice the apple, celery, and red onion, roughly chop the pecans, and finely chop the parsley.
Next, make the dressing. In a large bowl, whisk together the Greek yogurt, whole grain mustard, honey, apple cider vinegar, garlic powder, kosher salt, and black pepper until smooth. If the dressing is super thick, whisk in 1-2 tablespoons of water until it loosens up.
Then, add the chopped chicken, turkey bacon, apple, celery, pecans, red onion, and parsley to the bowl with the dressing. Stir with a spoon until everything is evenly coated. Taste and adjust the salt and pepper as needed, then serve and enjoy! Store any leftovers in an airtight container in the fridge for 3 to 4 days.

Nutrition