Servings: 4–6
Protein: ~35–40g per serving
Prep Time: 15 minutes (plus cooking chicken)
Ingredients
Chicken
1½ lb boneless, skinless chicken breast
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt & pepper, to taste
1 tbsp olive oil (or water for poaching)
Salad Base
4 cups chopped romaine or mixed greens
1 cup chopped celery
½ cup shredded carrot
½ cup chopped cucumber
ÂĽ cup chopped red onion (optional)
½ cup fresh parsley or cilantro
Creamy High-Protein Dressing
½ cup plain nonfat Greek yogurt
2–3 tbsp low-fat cottage cheese, blended smooth
1 tbsp Dijon mustard
1 tsp apple cider vinegar or lemon juice
1 tsp garlic powder
Salt & black pepper to taste
Optional: 1–2 tsp honey or sugar-free sweetener
Optional Add-Ins
Cherry tomatoes
Sliced bell peppers
Avocado (for healthy fat)
Crushed nuts or seeds for crunch
Instructions
Cook the chicken
Heat olive oil in a skillet over medium heat.
Season chicken with garlic powder, onion powder, paprika, salt, and pepper.
Cook 6–8 minutes per side until fully cooked.
Alternatively, poach chicken in water for 15–20 minutes.
Cool slightly, then chop or shred.
Make the dressing
Blend Greek yogurt + cottage cheese until smooth.
Stir in Dijon, vinegar/lemon, garlic powder, salt, pepper, and optional sweetener.
Assemble the salad
In a large bowl, combine greens, celery, carrot, cucumber, onion, and parsley.
Add chopped chicken.
Pour dressing over salad and toss until evenly coated.
Optional toppings
Add avocado, nuts, seeds, or cherry tomatoes for extra texture.
Serve
Eat immediately or store in airtight containers for meal prep (dressing can be added later to keep veggies crisp).
Nutrition (Approx. per serving)
Calories: 280–320
Protein: 35–40g
Carbs: 10–12g
Fat: 6–8g
