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Per serving
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- 1
Mix the base
Cube the cooked chicken and add it to a large bowl. Roughly chop the pecans and fresh basil, then add them along with the Greek yogurt, grated Parmesan, lemon juice, salt, lemon-pepper seasoning, and a dash of sugar. Stir until everything is evenly coated.
- 2
Chill
Cover the bowl and refrigerate until cold, at least 30 minutes if you have the time. This lets the basil and lemon come through and firms up the salad.
- 3
Serve
Sprinkle with chopped fresh parsley. Serve it over greens, stuffed in a wrap or pita, or straight from the bowl. Keeps in the fridge for 3-4 days for easy meal prep.
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High-Protein Greek Yogurt Chicken Salad
Created by: MacroMeals
Ingredients
- 4 cup cooked chicken
- 1 cup plain Greek yogurt
- 1 cup pecans
- 1 cup fresh basil
- 1/2 cup Parmesan cheese
- 4 tbsp lemon juice
- 1 1/4 tsp salt
- 1 tsp lemon-pepper seasoning
- sugar, a dash
- fresh parsley, for garnish
Instructions
- Mix the baseCube the cooked chicken and add it to a large bowl. Roughly chop the pecans and fresh basil, then add them along with the Greek yogurt, grated Parmesan, lemon juice, salt, lemon-pepper seasoning, and a dash of sugar. Stir until everything is evenly coated.
- ChillCover the bowl and refrigerate until cold, at least 30 minutes if you have the time. This lets the basil and lemon come through and firms up the salad.
- ServeSprinkle with chopped fresh parsley. Serve it over greens, stuffed in a wrap or pita, or straight from the bowl. Keeps in the fridge for 3-4 days for easy meal prep.